Jan Strohalm
YOU?
Author Swipe
View article: Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk - An experimental study
Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk - An experimental study Open
High-pressure processing (HPP) represents a promising alternative to conventional Holder pasteurisation (HoP) used by human milk banks worldwide. The objective of this study was to identify whether the HPP would achieve the same or better …
View article: Effect of Ascorbic Acid Addition on the Phenolic Compounds Content in Homogenates from Aerial Parts of Spearmint, Fennel, and Thyme
Effect of Ascorbic Acid Addition on the Phenolic Compounds Content in Homogenates from Aerial Parts of Spearmint, Fennel, and Thyme Open
The paper deals with the investigation of the ascorbic acid influence on the analytical results of polyphenol content in the samples of the spearmint, fennel, and thyme homogenates. The homogenates without and with addition of ascorbic aci…
View article: Effect of Ascorbic Acid Addition on the Determination of Phenolic Compounds Content in Mint, Fennel and Thyme Homogenates
Effect of Ascorbic Acid Addition on the Determination of Phenolic Compounds Content in Mint, Fennel and Thyme Homogenates Open
The paper deals with the investigation of the ascorbic acid influence on the analytical results of polyphenols content in the samples of the mint, fennel and thyme homogenates. The homogenates without addition and with addition of ascorbic…
View article: High-Pressure Inactivation of Bacillus cereus in Human Breast Milk
High-Pressure Inactivation of Bacillus cereus in Human Breast Milk Open
Although Holder pasteurization is the recommended method for processing breast milk, it does affect some of its nutritional and biological properties and is ineffective at inactivating spores. The aim of this study was to find and validate…
View article: Properties of Bovine Collagen as Influenced by High-Pressure Processing
Properties of Bovine Collagen as Influenced by High-Pressure Processing Open
The physical properties and structure of collagen treated with high-pressure technologies have not yet been investigated in detail. The main goal of this work was to determine whether this modern gentle technology significantly changes the…
View article: Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study
Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study Open
The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pr…
View article: Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham
Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham Open
The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from …
View article: Wines with increased lignan content by the addition of lignan extracts
Wines with increased lignan content by the addition of lignan extracts Open
Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted w…
View article: Musts with an increased content of lignans from added spruce knot chips
Musts with an increased content of lignans from added spruce knot chips Open
Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and…
View article: Cross-correlation of quality parameters of musts and wines enriched with lignans
Cross-correlation of quality parameters of musts and wines enriched with lignans Open
Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several years and for storage times up to one year.…
View article: Inhibitory effects of fresh hops on Helicobacter pylori strains
Inhibitory effects of fresh hops on Helicobacter pylori strains Open
The goal of this work was to provide evidence for the inhibitory effects of fresh hops on the growth of Helicobacter pylori. Fresh hops were homogenised after harvest and the homogenate was treated using pascalisation (treatment with high …
View article: Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes Open
Grapes from two varieties - Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperature. A second set of grapes was dipped i…