Ustav Technology A Mikrobiologie Potravin

Czech Republic

Ustav Technology A Mikrobiologie Potravin

Czech Republic

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Pecivova P.,Ustav Technology A Mikrobiologie Potravin | Jurikova K.,Ustav Technology A Mikrobiologie Potravin | Buresova I.,Ustav Technology A Mikrobiologie Potravin | Cerna M.,Ustav Technology A Mikrobiologie Potravin | Hrabe J.,Ustav Technology A Mikrobiologie Potravin
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2011

The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg -1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g. kg -1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg -1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg -1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.


Hrivna L.,Mendel University in Brno | Pechkova J.,Mendel University in Brno | Buresova I.,Ustav Technology a mikrobiologie potravin
Listy Cukrovarnicke a Reparske | Year: 2014

In the years 2011 and 2012, a small plot field experiment was set up monitoring the influence of boron application on yield and technological quality of sugar beet. The yield of leaves was almost twice higher in 2011 (62.6 t ha-1). On the other hand, the yield of roots was higher in 2012 (107.6 t ha-1). Also in 2012, higher average sugar content (19.41 %) was observed. More favorable, lower values of soluble ash were observed in 2011 (0.57 %). Among the tested fertilizers, Bortrac has proven to be most effective. Good results were also achieved by the application of fertilizer CARBONBOR.


Cerna M.,Ustav Technology A Mikrobiologie Potravin | Kracmar S.,Ustav Biochemie A Analyzy Potravin
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2010

The aim of this study was to investigate the effect of storage duration on amino acids content in potato tubers. Tubers of six cultivars were stored for 16 weeks. Crude protein was determined by the Kjeldahl method. The amino acid content was identified after acid hydrolysis; sulphur amino acids were oxidized with the mixture of hydrogen peroxide, formic acid and phenol. The essential amino acids index and chemical score was calculated. The whole egg protein was used as reference protein. The effect of storage duration and cultivar on the total amino acids content was found to be significant in all potato varieties. The level of the total amino acids contents was determined within the range of 8087%. Similar downward trend was observed in crude protein. The essential amino acids index varied considerably among the potato cultivars, ranging from 42 to 57%. Sulfur amino acids and isoleucin were the limiting amino acids in all the investigated tubers.


Moravcikova D.,Institute zdravotnickych studii | Kucekova Z.,Zdenka Kucekova | Mlcek J.,Ustav Technology a mikrobiologie potravin | Rop O.,Ustav Technology a mikrobiologie potravin | Humpolicek P.,Centrum polymernich materialu Fakulta technologicka
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2012

During past decades a lot of experimental studies shown that polyphenols have anti-carcinogenic properties have been published. Their antioxidant and tumour arresting effects have been demonstrated using both in vitro and in vivo studies many times. Aim of the present study was to investigate the content of polyphenols in edible flowers of Ag yoncha, Wild chive, Meadow salsify and Garden sorrel and their effect on proliferation activity of human hepatocellular carcinoma cells which has not been studied yet. Anti-proliferative effect was evaluated in vitro using following concentrations of polyphenols 100, 75, 50 and 25μg/ml. Also, phenolic composition was determined by the high performance liquid chromatography The present results indicate that even low concentrations of edible flowers' polyphenols inhibited cell proliferation significantly. This effect was observed at all studied edible flowers extracts and was independent on the compositions of individual polyphenols. Results indicate possible employment of studied edible flowers for prevention as well as for treatment of cancers.


Dvorakova P.,Ustav Analyzy A Chemie Potravin | Buresova I.,Ustav Technology A Mikrobiologie Potravin | Kracmar S.,Ustav Analyzy A Chemie Potravin
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2012

Modern nutrition and nutritionists worldwide more and more require high nutritional quality foods including breads. Products based on rye (Secale cereale L.) and other cereals such as buckwheat (Fagopyrum esculentum Moench) provide nutritional benefits such as higher intake of fibre which has a positive effect on digestion and decreases a risk of obesity and heart disease, therefore current trend is to replace part of gluten breads with other cereal products. The main aim of this work was to observe changes in breads based on buckwheat and rye mixtures influenced by ratio of buckwheat and rye flour. Eleven ratios of buckwheat-rye flours were prepared. Dough and bread quality were tested in terms of dough machine workability, dough and pastry yield, baking loss, specific volume and texture analyses 24 and 72 hours after baking. The results were statistically evaluated and showed that rising amount of rye fl our in mixtures did not aff ect dough machine workability but improved all of the investigated texture characteristics such as chewiness and gumminess, concerning specific volume of breads, no significant diff erences were found. All texture parameters deteriorated with staling time.


Balik J.,Mendel University in Brno | Rop O.,Ustav Technology A Mikrobiologie Potravin | Mlcek J.,Ustav Technology A Mikrobiologie Potravin | Hic P.,Mendel University in Brno | And 2 more authors.
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2012

Although there are tens of diff erent apple varieties in Europe, only some of them were purposefully bred and selected in the past. In spite of the fact that they can have outstanding nutritional and technological properties, the majority of them are of only a local importance. The objective of this study was to show and popularize altogether 35 local apple varieties which are typical of the conditions of Central Europe. However, their genetic uniqueness represents an irreplaceable ecological wealth and for that reason these local varieties could become a new and outstanding source of nutrients and food. Today, they can be used not only for direct consumption and in food industry but also as a potential material for further breeding and selection. It was found out in our experiments that the highest content of total acids was shown by the variety 'Citronové zimní' (6.1 g.kg-1 of fresh matter). As far as the content of pectins was concerned, the highest levels were found out in the variety 'Strymka' (3.26% in fresh matter). Of minerals, potassium showed the highest levels in fruit; for example, the variety 'Boikovo' contained 9.70 ppm of this element in dry matter. Peels showed approximately 7 times higher antioxidant capacity than the flesh. For example, peels of the variety 'Bernské růžové' showed antioxidant capacity of as much as 56.65 mmol of trolox per kg of fresh matter. This paper should contribute to efforts focused on saving of genetic variability of apples and their further application both in human nutrition and a further breeding and selection under conditions of pomological and alimentary practice.


Galik B.,Katedra vyzivy zvierat | Simko M.,Katedra vyzivy zvierat | Juracek M.,Katedra vyzivy zvierat | Biro D.,Katedra vyzivy zvierat | And 3 more authors.
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2012

The aim of this study was to monitor levels of minerals in mare's colostrum in the fi rst 3 days after foaling. Colostrum samples from four warm-blood mares (in three repetitions) were analysed 2, 12, 24, 36, 48 and 72 hours postpartum. The samples were obtained by hand milking. Calcium (Ca), phosphorus (P), magnesium (Mg), sodium (Na), potassium (K), zinc (Zn), copper (Cu), iron (Fe) and manganese (Mn) contents were analysed in each sample. Non-signifi cant decrease of postpartum Ca and Na contents was found in the analysed samples. Signifi cant diff erences (P < 0.05) in P content were detected between 2 and 36 hours postpartum. Content of Mg showed statistically signifi cant diff erences (P < 0.05) during the period after foaling (2, 24, 36, 48 and 72 hours post foaling). Mg concentration reached its maximum (21.8 g.kg -1 of dry matter) 2 hours postpartum and it dropped to its lowest level (5.27 g.kg-1 of dry matter) 48 hours after foaling. Similarly, the highest K content (signifi cant in relation to values obtained 36, 48 and 72 hours postpartum) was detected 2 hours after foaling while the lowest K level (37.96 g.kg-1 of dry matter) was found 48 hours postpartum. As regards the microelements, Cu showed insignifi cant diff erences in its postpartum levels (P > 0.05). Besides growth of Fe levels, decrease of Zn and Mn (P > 0.05) was also observed.


Pecivova P.,Ustav Technology A Mikrobiologie Potravin | Buresova I.,Agrotest Fyto | Hrabe J.,Ustav Technology A Mikrobiologie Potravin
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2010

The influence of different combinations of reducing and oxidising agents (L-cysteine hydrochloride monohydrate + L-ascorbic acid, inactivated dry yeast + L-ascorbic acid, L-threonine + L-ascorbic acid, L-tryptophan + L-ascorbic acid) on the change in the proportion of glutenins, gliadins, albumins, globulins in wheat flour was investigated. Different concentrations of amino acid combinations were added to wheat flour. By means of Size Exclusion High performance liquid chromatography (SE-HPLC), the changes in protein fractions caused by individual concentrations of amino acid combinations were evaluated against the control sample (pure wheat flour). It was detected that the mixture of flour + L-ascorbic acid + L-cysteine hydrochloride monohydrate had the stronger reducing effect than the mixture of flour+L-ascorbic acid + inactivated dry yeast. On the other hand, the mixture of flour+L-ascorbic acid+L-tryptophan had the stronger oxidising effect than the mixture of flour+L-ascorbic acid + L-threonine.

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