The study aimed to prove the assumption that Achillea millefolium has antioxidant and antimicrobial activity. Achillea millefolium, harvested in a suburban area of Banja Luka, was the subject of the study. Two types of extracts were made: one aqueous extract, and one which was made by the separation of aqueous extract with ethyl acetate. For … [Read more…]
The study was focused on optimization of methods for the determination of chemotherapeutics from the group of sulfonamides (sulfadiazine, sulfathiazole, sulfamethoxazole, sulfadoxin) in honey by liquid chromatography with tandem mass spectrometry (LC-MS/MS). Three working processes were selected for the optimization: water, acid hydrolysis 1, acid hydrolysis 2. The aim of the study was to determine … [Read more…]
Both theoretical and practical importance have recently been attached to an analysis of the EBITDA margin or earnings before interest, taxes, depreciation and amortization as a measure of the long-term performance of companies. In the integrated financial reporting it is presented through various indicators based on it. In view of this, we have made a … [Read more…]
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…]
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…]
The coffee market is an important and constantly evolving segment of the world market. On a global scale, there is a significant trend of increased coffee consumption; the increase is especially noticeable for specialty coffee of high quality and coffee produced with regard to the socioeconomic conditions of growers. This dynamic affects both consumers and … [Read more…]
In industrial bakeries and confectioneries, the rate of usage of non-traditional plant material is still increasing, so exploration of their rheological behavior may help to avoid changed machinability of sponge and fermented dough types. One of the latest apparatuses designed for such measurements is the Mixolab developed by the French company Chopin. Combining description of … [Read more…]
The halal meat industry in Europe is progressing to meet the demands of the local consumer or alternatively it’s proceeding towards the goal of being exported to the Islamic world. The modern technology which is used in the meat industry is constantly evolving and updating to keep pace with modernization and to meet the needs … [Read more…]
A large amount of by-product is created annually in the processing of watermelons and are being disposed of in most of the cases. The present study aimed to create a non-traditional product made of watermelon seed kernels and to analyse its stability and antioxidant potential during the 28 days of refrigerated storage. The obtained initial … [Read more…]
This study focused on the analysis of diastase activity, hydroxymethylfurfural, moisture content and electrical conductivity in honey samples from stores in Brno. We collected and analysed 34 honey samples. We proceeded in accordance with the “Harmonised Methods of the International Honey Commission” (Bogdanov 2009). Three of the blossom honey samples were labelled “Czech Honey”. Of … [Read more…]
3D printing is a production that can transfer a 3D virtual model to material structure. It is one of the fastest growing production processes in many industries. The advantage of 3D printing lies in the creation of original and unusual objects nutritionally adapted to the needs of the individual. On the contrary, the disadvantage is … [Read more…]
The sweet taste plays an important role in overall liking and enjoyment of food. The present study aimed to investigate the impact of spice addition on consumers‘ colour perception, smell and sweetness. The gradually sweetened rice (1 %, 3 % and 5 % of sugar added), as the main ingredient was supplemented with hot pepper, … [Read more…]