Filtry
The occurence of Lactobacillus genus and biogenic amines in mayonnaise and tartar sauce prepared in laboratory
mayonnaise and tartar sauce stored at 15°C. It was experienced that lactobacilli were able to grow and survive in tested sauces and they contributed to spoilage of these products. Higher count of lactobacilli was observed in tartar...
DN - Vliv životního prostředí na zdraví
- 2013 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Special blend of mushrooms for the preparation of mushroom sauces
The technical solution proposes a unique composition of the mixture of mushrooms for the preparation of mushroom sauce with a specific taste and aroma. The proposed solution will be used in the production of mushroom flavorings and seasoning...
GM - Potravinářství
- 2013 •
- Fuzit
Rok uplatnění
Fuzit - Užitný vzor
Effect of addition Enterococcus mundtii EN3 in mayonnaise and Tartar sauce on their shelf-life
Strain EN3 isolated from Tartar sauce was identified according to the phenotypical and genotypical methods as Enterococcus mundtii. This strain showed previously to streptomycin. Effect of this strain on shelf-life of mayonnaise and Tartar <...
GM - Potravinářství
- 2007 •
- D
Rok uplatnění
D - Stať ve sborníku
Appearance of genus Lactobacillus in delicatessen products.
Total count of lactobacilli was determined in a laboratory prepared delicatessen sauces by classical plate count method (MRS agar pH 5.4). Samples of sauces were stored at 15°C and 22°C. Total count of lactobacilli increased in foll...
GM - Potravinářství
- 2004 •
- D
Rok uplatnění
D - Stať ve sborníku
Determination of mercury in fish sauces using diffusive gradients in thin films technique
Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose production and consumption is constantly growing. Because fish of wild origin are often used to make fish sauces, it is important to contr...
Analytical chemistry
- 2019 •
- O
Rok uplatnění
O - Ostatní výsledky
Cold tomato broccoli sauce
Solution enables combining tomato and broccoli puree and convenient flavourings to get cold sauces. These sauces combines healthy components having better effect than could have each component alone....
GM - Potravinářství
- 2010 •
- Fuzit
Rok uplatnění
Fuzit - Užitný vzor
Dip sauce from soya yoghurt
Dip sauce of soy yoghurt, with 6-9% dry matter, prepared from germinated soybeans has improved digestibility without bloating. It enhances the flavour of dishes served therewith....
GM - Potravinářství
- 2013 •
- Fuzit
Rok uplatnění
Fuzit - Užitný vzor
Rheology and texture of tartare sauce
Tartar sauce is a sauce made mainly from mayonnaise and finely chopped pickled cucumber, capers onions, chopped hard-boiled eggs and other ingredients can also addend. Dijon mustard is often used as an emulsifier. The sauce...
GM - Potravinářství
- 2010 •
- D
Rok uplatnění
D - Stať ve sborníku
Tomato sauce based on by-products of processing fruit
The subject of functional sample of tomato sauce with utilization the acidity in ketchupand sauces, which are of course negatively accepted by consumers. Addition of fermented by-products from apple waste into tomato sauce ...
GM - Potravinářství
- 2015 •
- Gfunk •
- Odkaz
Rok uplatnění
Gfunk - Funkční vzorek
Výsledek na webu
Validation of diffusive gradient in thin films technique for determination of mercury in fish sauce
In this work the possibility to use the DGT technique for determination of mercury in fish sauces was studied. The effect of pH and chloride concentration on measurement was verified and diffusive boundary layer thickness and effective diffu...
Analytical chemistry
- 2018 •
- O
Rok uplatnění
O - Ostatní výsledky
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