Browsing by Subject "Processed cheese"

Addition of rutin/quercetin mixture to spreadable processed cheese: Antioxidant and textural characteristics

Červenka, Libor; Hájek, Tomáš; Salek, Richardos-Nicolaos; Černíková, Michaela; Velichová, Helena; Buňka, František (HACCP Consulting, 2018)

Application of different sterilising modes and the effects on processed cheese quality

Lazárková, Zuzana; Buňka, František; Buňková, Leona; Valášek, Pavel; Kráčmar, Stanislav; Hrabě, Jan (Česká akademie zemědělských věd, 2010)

Effect of acid hydrolysis time on amino acids determination in casein and processed cheeses with different fat content

Buňka, František; Kříž, Oldřich; Veličková, Alena; Buňková, Leona; Kráčmar, Stanislav (Academic Press, 2009)

Effect of addition of selected solid cosolutes and pectin on viscoelastic properties of model processed cheese

Macků, Ivana; Buňka, František; Voldánová, Barbora; Pavlínek, Vladimír (Elsevier Science B.V., 2009)

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

Hladká, Kristýna; Randulová, Zdeňka; Tremlová, Bohuslava; Ponížil, Petr; Mančík, Pavel; Černíková, Michaela; Buňka, František (Academic Press, 2014)

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Salek, Richardos-Nicolaos; Černíková, Michaela; Nagyová, Gabriela; Kuchař, Dalibor; Bačová, Helena; Minarčíková, Lucie; Buňka, František (Elsevier, 2015)

The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

Buňka, František; Doudová, Lucie; Weiserová, Eva; Černíková, Michaela; Kuchař, Dalibor; Slavíková, Štěpánka; Nagyová, Gabriela; Ponížil, Petr; Grůber, Tomáš; Michálek, Jaroslav (Academic Press, 2014)

The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

Černíková, Michaela; Salek, Richardos-Nicolaos; Kozáčková, Dana; Buňka, František (Academic Press, 2018)

The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity

Salek, Richardos-Nicolaos; Černíková, Michaela; Maděrová, Simona; Lapčík, Lubomír; Buňka, František (Elsevier, 2016)

The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

Buňka, František; Doudová, Lucie; Weiserová, Eva; Kuchař, Dalibor; Michálek, Jaroslav; Slavíková, Štěpánka; Kráčmar, Stanislav (Wiley-Blackwell, 2012)

The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese

Hauerlandová, Iva; Lorencová, Eva; Buňka, František; Navrátil, Jan; Janečková, Kristýna; Buňková, Leona (Elsevier Science B.V., 2014)

Microflora of processed cheese and the factors affecting it

Buňková, Leona; Buňka, František (Taylor and Francis Inc., 2017)

Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Salek, Richardos-Nicolaos; Černíková, Michaela; Pachlová, Vendula; Bubelová, Zuzana; Konečná, Veronika; Buňka, František (Academic Press, 2017)

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

Nagyová, Gabriela; Buňka, František; Salek, Richardos-Nicolaos; Černíková, Michaela; Mančík, Pavel; Grůber, Tomáš; Kuchař, Dalibor (Elsevier, Inc., 2014)

Vliv 1-monoglyceridů na viskoelastické vlastnosti tavených sýrů

Buňka, František; Pavlínek, Vladimír; Hrabě, Jan; Rop, Otakar; Janiš, Rahula; Krejčí, Jiří (Taylor and Francis, 2007)

Vliv sterilační teploty a doby skladování na konzistenci a barvu sterilovaných tavených sýrů

Buňka, František; Štětina, Jiří; Hrabě, Jan (Springer, 2008)

Browsing by Subject "Processed cheese"

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