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Micobes and spices (II). Health and quality control

Technical paper in the Journal Maso No.3/2005. Authors: Pavel Valchar, Miroslav Mikisek, Radim Pazdera...

GM - Potravinářství

  • 2005
    • •
  • Jx
Result

Role of individual spices represented in commercial spice mix on acrylamide content in ginger cakes

This study is focused on individual spice components from commercial spice mix that application of these spices in the mixture led to distraction of their positive, there are several spices with a significant posit...

GM - Potravinářství

  • 2011
    • •
  • O
Result

Quaity Evaluation of Selected Spices and Spice Mixtures from Local Market

Spices represent an integral part of the food. They are of plant origin and emphasize the flavour, smell and colour of the prepared food. Spice is a rather with the contamination or thespice can be adulterated at all. In our study 1...

GM - Potravinářství

  • 2010
    • •
  • D
Result

Microbiological quality of spices

Article inscribe to microbiological evaluation of spices for cheeses production.

EE - Mikrobiologie, virologie

  • 2010
    • •
  • D
Result

Atypical computations in SPICE-family programs

Finding the roots of nonlinear equations and numerical inversion of functions in SPICE are described in the paper.

JA - Elektronika a optoelektronika, elektrotechnika

  • 2013
    • •
  • O
    • •
  • Link
Result

Christmas and spice.

Exhibition of objects related to the import and use of spices: jars, scales, seafaring utensils and paintings ? marines.

AL - Umění, architektura, kulturní dědictví

  • 2008
    • •
  • Enekrit
Result

Polyphenols content and antioxidant activity of paprika and pepper spices

Paprika spices (Capsicium annuum) and black pepper spices (Piper nigrum in two common culinary spices - paprika spices (12, ground powder spices) and pepper spices (20, unground and ground, black,...

Food and beverages

  • 2017
    • •
  • JSC
    • •
  • Link
Result

Mapping the language of spices : a corpus-based, philological study on the words of the spice domain

"Most of the existing literature on spices is to be found in the areas of gastronomy, botany,nand history. This study instead investigates spices on a linguistic level. It aims to be a comprehensive linguistic account of the items o...

Computer sciences, information science, bioinformathics (hardware development to be 2.2, social aspect to be 5.8)

  • 2023
    • •
  • Jost
    • •
  • Link
Result

Thymol and his evidence in different types of spices

Thymol is terpenic phenol contained in spices, e.g. thyme. Its presence in spices can be proved by thin layer chromatography. Spice is extracted with toluene, the extract is applied to a thin layer of silica gel and develop...

AM - Pedagogika a školství

  • 2015
    • •
  • Jx
Result

Microflora of selected spice mixtures without added salt

The objective of the study was to determinate the microflora of selected spice mixtures without added salt. In the offer is a large number of spice mixtures without dishes flavored with these spices can be consumed by the c...

GM - Potravinářství

  • 2012
    • •
  • D
    • •
  • Link
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