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MASO-INTERNATIONAL

Author: Simona Jančíková

The use of a pectin–cannabis flour coating on freshly cut apple pieces

Authors: Simona Jančíková and Dani Dordevic
Keywords: Granny Smith, cannabis flour, cut apple pieces, pectin

The aim of the research was to measure the quality properties of cut apple pieces dipped in a pectin–cannabis flour coating during storage. The Granny Smith apple cultivar was used as the material in the research. Cut apple samples were stored in a refrigerator at +4 °C. During 4 days of storage, polyphenol content, antioxidant … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2020

The color measuring of apple pieces packaged in the edible pectin coating with the addition of hemp flour extract

Authors: Simona Jančíková, Dani Dordevic and Zdeňka Javůrková
Keywords: RGB, color parameters, edible packaging, fruit

The aim of this study was color measuring of apple pieces packaged in the coating prepared from pectin and hemp flour water extract (HFE). The apple pieces of Granny Smith apples were packaged in the coating consisted of 1, 3 and 5 % of pectin, which was solved in the 5 % HFE. The color … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Microorganisms present in cow’s, sheep’s and goat’s colostrum

Authors: Dani Dordevic and Simona Jančíková
Keywords: bioactive acolostrum proteins, pH, pathogens, temperature

Colostrum is a substance, very often called „the first milk“, since in it produced 72 hours after delivery. The consumption of colostrum has increased recently due to its health beneficial composition. The health beneficial properties of colostrum are mainly connected with the content of bioactive colostrum proteins (IgG1, IgG2, IgM, IgA). These biologically active substances … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Current knowledge of the adulteration of milk and milk products – proof method

Authors: Dani Dordevic and Simona Jančíková
Keywords: artificial milk, inexpensive, melamine, nitrogen rich compounds

The aim of the work was to overview main issues and aspects of milk adulteration. Milk is certainly belonging to the staple type of food that is broadly worldwide consumed due to its nutritional properties. These nutritional properties are favorable for consumers when they consume milk as drink product or when milk is included to … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2018

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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