Add to ORKGThe aim of this Master's thesis was to determine appropriate plant antioxidants added to fermented milk products and analyse selected chemical and sensory properties. The literary part focuses on yoghurts, their enrichment and the effects of plant antioxidants. The experimental part dealt with the analysis of selected indicators of fruits and jams made of them and the analysis of selected indicators of plain yoghurts and flavoured yoghurts
The presented bachelor thesis deals with the issue of increasingly popular plant-based alternatives ...
Yogurt is considered a healthy food and by incorporating fruits the flavor and its nutritional value...
The thesis deals with changes in proportion of fatty acids in bovine milk. The aim of this study was...
One of the most important research areas in the dairy industry regarding the development of dairy pr...
This diploma thesis deals with the questions of determination of aroma active compounds present in y...
This diploma thesis deals with the determination of aroma compounds in fruit yoghurts. These compoun...
The theme of this thesis is to determine the aroma active compounds in fermented dairy products. The...
The diploma thesis shows an influence of fibre on fermentated dairy products. The thesis describes t...
The aim of the study was to present a review of literature data on the antioxidant potential of raw ...
AbstractFermentation of milk enhances its nutritional value through improved bioavailability of nutr...
Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed ...
This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fe...
The aim of this bachelor´s thesis is to provide an overview of basic information clarifying the myth...
The aim of the research is to study the effect of protein-containing ingredients of animal and plant...
The aim of this Master's thesis was to assess the chemical composition and selected properties of ch...
The presented bachelor thesis deals with the issue of increasingly popular plant-based alternatives ...
Yogurt is considered a healthy food and by incorporating fruits the flavor and its nutritional value...
The thesis deals with changes in proportion of fatty acids in bovine milk. The aim of this study was...
One of the most important research areas in the dairy industry regarding the development of dairy pr...
This diploma thesis deals with the questions of determination of aroma active compounds present in y...
This diploma thesis deals with the determination of aroma compounds in fruit yoghurts. These compoun...
The theme of this thesis is to determine the aroma active compounds in fermented dairy products. The...
The diploma thesis shows an influence of fibre on fermentated dairy products. The thesis describes t...
The aim of the study was to present a review of literature data on the antioxidant potential of raw ...
AbstractFermentation of milk enhances its nutritional value through improved bioavailability of nutr...
Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed ...
This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fe...
The aim of this bachelor´s thesis is to provide an overview of basic information clarifying the myth...
The aim of the research is to study the effect of protein-containing ingredients of animal and plant...
The aim of this Master's thesis was to assess the chemical composition and selected properties of ch...
The presented bachelor thesis deals with the issue of increasingly popular plant-based alternatives ...
Yogurt is considered a healthy food and by incorporating fruits the flavor and its nutritional value...
The thesis deals with changes in proportion of fatty acids in bovine milk. The aim of this study was...