| 3D printing applications in the food industry |
TUACHP |
doc. Ing. et Ing. Anna Adámková, Ph.D. |
| Study of the properties of fermented legume-based products |
TUACHP |
doc. Ing. et Ing. Anna Adámková, Ph.D. |
| Analysis and use of chili peppers in non-traditional and fermented foods |
TUACHP |
doc. Ing. et Ing. Anna Adámková, Ph.D. |
| Applicability of cereals with pigmented grains in bakery products |
TUTP |
doc. RNDr. Iva Burešová, Ph.D. |
| The study of the structure and properties of compounds of selected elements for their speciation |
TUACHP |
doc. Ing. Miroslav Fišera, CSc. |
| Correlation between mineral compounds content and content of antioxidant and other bioactive substances in foods |
TUACHP |
doc. Ing. Miroslav Fišera, CSc. |
| 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. |
| Production of chocolate truffles with a focus on sustainability of fillings (ganache) |
TUTP |
doc. Mgr. Barbora Lapčíková, Ph.D. |
| Biologically active substances in edible flowers and their use in gastronomy and food industry |
TUACHP |
prof. Ing. Jiří Mlček, Ph.D. |
| The effect of hydrocolloids addition and vibrations simulating transportation regimes on the functional properties of selected dairy systems |
TUTP |
doc. Ing. Richardos Nikolaos Salek, Ph.D. |
| Determination of basic nutrients and biologically active substances during the cultivation of microgreens |
TUACHP |
doc. Ing. Daniela Sumczynski, 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. |