Zuzana Lazárková
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View article: Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach
Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach Open
The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing pr…
View article: Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review
Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review Open
Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is s…
View article: Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach
Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach Open
Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate …
View article: Evaluation of processed cheese viscoelastic properties during sterilization observed in situ
Evaluation of processed cheese viscoelastic properties during sterilization observed in situ Open
Sterilized processed cheese is a specific dairy product with a prolonged shelf life intended for regular retail offer but also as food provisions for armies during peacetime, as well as during crisis and emergency situations, and for stora…
View article: Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content
Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content Open
The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat tr…
View article: The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time
The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time Open
The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructu…
View article: Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations
Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations Open
This study aimed to design high-quality and safe spreadable processed cheese with a prolonged shelf life appropriate for logistic support in emergency/crisis situations, foreign missions, and/or state material reserves. Samples with dry ma…
View article: Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage
Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage Open
This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pâté, canned tuna fish) and dehydrated (instant goulash soup) fo…
View article: Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures
Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures Open
The aim of the presented study was to evaluate the microbiological, chemical, physical and organoleptic properties of sugar-based foods (apricot-apple jam, flower meadow honey, sweetened hazelnut cocoa spread) stored at four different temp…