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Prague, Czech Republic

Wimmer Z.,Ustav chemie prirodnich latek | Wimmer Z.,Izotopova laborator | Opletal L.,Charles University | Copikova J.,Ustav chemie a Technology sacharidu | And 4 more authors.
Chemicke Listy | Year: 2012

A review of natural compounds and their derivatives with metallic taste shows the importance of this group of renewable materials. The review contributes to the knowledge of biodiversity of secondary metabolites that can be utilized, among others, in food and pharmaceutical industry. Source


Lapcik O.,Ustav chemie prirodnich latek | Opletal L.,Katedra farmaceuticke botaniky a ekologie | Moravcova J.,Ustav chemie prirodnich latek | Copikova J.,Ustav chemie a Technology sacharidu | Drasar P.,Ustav chemie prirodnich latek
Chemicke Listy | Year: 2011

The review article brings a comprehensive survey of compounds with hot or pungent taste and of compounds responsible for modifications of this sensation. It is aimed as teaching material for students and teachers. It may bring some information to food and other specialists. Source


Opletal L.,Charles University | Wimmer Z.,Ustav chemie a Technology sacharidu | Wimmer Z.,Izotopova laborator | Copikova J.,Ustav chemie prirodnich latek | And 4 more authors.
Chemicke Listy | Year: 2011

A brief survey of the naturally occurring compounds and their derivatives with salty taste aims to show the importance of this group of renewable materials, to contribute to the knowledge of the biodiversity of secondary metabolites that can be utilized, among others, in food and pharmaceutical industry. The article is also aimed as a teaching tool for teachers and students. Mainly from the patent literature it may be seen that this topic is very actual. Source


Sarka E.,Ustav chemie a Technology sacharidu | Bubnik Z.,Ustav chemie a Technology sacharidu
Listy Cukrovarnicke a Reparske | Year: 2010

Nowadays, many applications of digital image analysis focus on food quality and grading. The short review ponders on image analysis applications in the area of beet cultivation, sugar technology and coherent processes. The chosen examples are motivated by reduction of economic inputs and improving the technology to provide required quality of raw materials and products. Source


Svec I.,Ustav chemie a Technology sacharidu | Hruskova M.,Ustav chemie a Technology sacharidu | Krpalkova M.,Ustav chemie a Technology sacharidu | Kostelanska M.,Ustav chemie a analyzy potravin
Chemicke Listy | Year: 2011

Image analysis was used for assessment of both the production year and bread formula fortification effects on bread crumb structure. The article shows that changes in bread baking and crumb morphology between 4 production years of retail wheat flour were smaller than those caused by microcomponent addition. However, the milk components and baking improvers added at three levels (1, 2 or 3 % relative to flour) act in fermented dough by different mechanisms - a soft decrease and a significant increase, respectively, resulted in the final bakery product quality. Wheat flour substitution by 10 % of flour from non-traditional cereals did not affect affect the bread and crumb profiles compared with standard flour. The measured differences were statistically confirmed by the principal component analysis. Source

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