| Reformulation of foods with high sugar and fat content |
TUCH |
prof. RNDr. Iva Burešová, Ph.D. |
| Study of the synthetic utilization of 4-hydroxypyridin-2- ones to obtain compounds potentially usable in food technology |
TUCH |
doc. Ing. Stanislav Kafka, CSc. |
| Application of spectroscopic and rheological methods for study of the influence of antioxidants on oxidation modification of low-density lipoproteins |
TUTP |
prof. Ing. Lubomír Lapčík, Ph.D. |
| Production of plant-based protein-lipid complexes and their physicochemical characterization |
TUTP |
doc. Mgr. Barbora Lapčíková, Ph.D. |
| Potential application of symbiotic cultures in dairy products and their effect on functional properties |
TUTP |
doc. Ing. Zuzana Lazárková, Ph.D. |
| Biologically active substances in edible flowers and their use in gastronomy and food industry |
TUACHP |
prof. Ing. Jiří Mlček, Ph.D. |
| Analysis and Influence of Various Factors on Antioxidant Potential of Selected MAS Plants and their Products |
TUACHP |
doc. Ing. Soňa Škrovánková, Ph.D. |