| Study of the properties of fermented legume-based products |
TUTP |
doc. Ing. et Ing. Anna Adámková, Ph.D. |
| Evaluation of Changes in Fermented and Non‑Fermented Minor Plant Commodities |
TUTP |
doc. Ing. et Ing. Anna Adámková, Ph.D. |
| Reformulation of foods with high sugar and fat content |
TUTP |
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. |
| Production of plant-based protein-lipid complexes and their physicochemical characterization |
TUTP |
doc. Mgr. Barbora Lapčíková, Ph.D. |
| 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. |
| Vegan Alternatives to Dairy Products: Nutritional Profile, Sensory Quality, and Functional Properties |
TUTP |
doc. Ing. Zuzana Lazárková, Ph.D. |
| Fortification of dairy systems with fat-soluble substances |
TUTP |
doc. Ing. Vendula Pachlová, Ph.D. |
| The effect of chelating salts, hydrocolloids, and proteins on the structure, stability, and interaction mechanisms of milk-based colloidal systems |
TUTP |
doc. Ing. Richardos Nikolaos Salek, Ph.D. |
| Determination of basic nutrients and biologically active substances during the cultivation of microgreens |
|
doc. Ing. Daniela Sumczynski, Ph.D. |