Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

por Lazárková, Zuzana, Kratochvílová, Alena, Salek, Richardos Nikolaos, Polášek, Zdeněk, Šiška, Ladislav, Pětová, Markéta, Buňka, František
Publicado 2023

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

por Kratochvílová, Alena, Salek, Richardos Nikolaos, Vašina, Martin, Lorencová, Eva, Kůrová, Vendula, Lazárková, Zuzana, Dostálová, Jolana, Šenkýřová, Jana
Publicado 2022

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

por Vincová, Anna, Šantová, Kristýna, Kůrová, Vendula, Kratochvílová, Alena, Halámková, Veronika, Suchánková, Markéta, Lorencová, Eva, Sumczynski, Daniela, Salek, Richardos Nikolaos
Publicado 2023