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Dr. Josef Balík
Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, 613 00 Brno, Czech Republic

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0 sensory analysis
0 Post-harvest technologies of horticultural products and their quality management
0 Production of wines
0 Alcoholic and nonalcoholic beverages
0 Fruit and vegetable processing and storage procedures

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Production of wines
sensory analysis

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Journal article
Published: 19 August 2021 in Foods
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Broccoli sprouts contain 10–100 times higher levels of sulforaphane than mature plants, something that has been well known since 1997. Sulforaphane has a whole range of unique biological properties, and it is especially an inducer of phase 2 detoxication enzymes. Therefore, its use has been intensively studied in the field of health and nutrition. The formation of sulforaphane is controlled by the epithiospecifier protein, a myrosinase co-factor, which is temperature-specific. This paper studies the influence of temperature, heating time, the addition of myrosinase in the form of Raphanus sativus sprouts in constant ratio to broccoli sprouts, and other technological steps on the final sulforaphane content in broccoli sprout homogenates. These technological steps are very important for preserving sulforaphane in broccoli sprouts, but there are some limitations concerning the amount of sulforaphane. We focused, therefore, on the extraction process, using suitable β-cyclodextrin, hexane and ethanol, with the goal of increasing the amount of sulforaphane in the final extract, thus stabilizing it and reducing the required amount sulforaphane needed, e.g., as a dietary supplement.

ACS Style

Jan Tříska; Josef Balík; Milan Houška; Pavla Novotná; Martin Magner; Naděžda Vrchotová; Pavel Híc; Ladislav Jílek; Kateřina Thorová; Petr Šnurkovič; Ivo Soural. Factors Influencing Sulforaphane Content in Broccoli Sprouts and Subsequent Sulforaphane Extraction. Foods 2021, 10, 1927 .

AMA Style

Jan Tříska, Josef Balík, Milan Houška, Pavla Novotná, Martin Magner, Naděžda Vrchotová, Pavel Híc, Ladislav Jílek, Kateřina Thorová, Petr Šnurkovič, Ivo Soural. Factors Influencing Sulforaphane Content in Broccoli Sprouts and Subsequent Sulforaphane Extraction. Foods. 2021; 10 (8):1927.

Chicago/Turabian Style

Jan Tříska; Josef Balík; Milan Houška; Pavla Novotná; Martin Magner; Naděžda Vrchotová; Pavel Híc; Ladislav Jílek; Kateřina Thorová; Petr Šnurkovič; Ivo Soural. 2021. "Factors Influencing Sulforaphane Content in Broccoli Sprouts and Subsequent Sulforaphane Extraction." Foods 10, no. 8: 1927.

Journal article
Published: 04 January 2021 in Journal of Food Composition and Analysis
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The differentiation of Asian pear cultivars was carried out through analysis of volatile compounds by SPME / GC / MS, with analysis of principal components as follows. Volatiles detected by logistic regression were significantly different depending on cultivar and post-harvest ripening at 20 °C. PCA components were expressed as a linear combination of selected variables to differentiate cultivars. Four compounds (-)-menthol, hexanal, 2-methoxy-4-vinylphenol and benzaldehyde were sufficient to differentiate cultivars by stepwise multinomial logistic regression. Ethyl-3E-hexenoate and 4-methyl-2-pentanol calculated using the same statistical method distinguished the fruits under post-harvest ripening period of 27 days at 20 °C.

ACS Style

Jan Goliáš; Josef Balík; Jiří Létal. Identification of volatiles formed in Asian pear cultivars subjected to short-term storage using multinomial logistic regression. Journal of Food Composition and Analysis 2021, 97, 103793 .

AMA Style

Jan Goliáš, Josef Balík, Jiří Létal. Identification of volatiles formed in Asian pear cultivars subjected to short-term storage using multinomial logistic regression. Journal of Food Composition and Analysis. 2021; 97 ():103793.

Chicago/Turabian Style

Jan Goliáš; Josef Balík; Jiří Létal. 2021. "Identification of volatiles formed in Asian pear cultivars subjected to short-term storage using multinomial logistic regression." Journal of Food Composition and Analysis 97, no. : 103793.

Original
Published: 27 November 2020 in Wood Science and Technology
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The present study investigated the effect of maceration of different species of wood (oak, acacia, chestnut, apricot, mulberry, plum, cherry and grape vine) in three stages of toasting (110, 175, and 200 °C) on the antioxidant capacity, total polyphenol content, changes in color and sensory acceptability of the wine spirit. The addition of different kinds of wooden fragments to the wine spirit led to increased content of compounds with antioxidant capacity in the spirit. The highest level of antioxidant capacity was found in the spirit aging with an addition of wooden fragments of chestnut tree. Samples of spirits containing wood fragments treated at a lower temperature reached higher concentration of compounds with antioxidant capacity. The determined total content of polyphenols in spirit is correlated with antioxidant capacity values. Sensory analysis revealed statistically significant difference only in color, smoke aroma, smoke taste, overall quality and flavor persistence. The other sensory parameters of spirits observed did not show any statistically significant difference.

ACS Style

Pavel Híc; Miroslav Horák; Josef Balík; Krištof Martinák. Assessment of spirit aging on different kinds of wooden fragments. Wood Science and Technology 2020, 1 -14.

AMA Style

Pavel Híc, Miroslav Horák, Josef Balík, Krištof Martinák. Assessment of spirit aging on different kinds of wooden fragments. Wood Science and Technology. 2020; ():1-14.

Chicago/Turabian Style

Pavel Híc; Miroslav Horák; Josef Balík; Krištof Martinák. 2020. "Assessment of spirit aging on different kinds of wooden fragments." Wood Science and Technology , no. : 1-14.

Research article
Published: 14 November 2019 in ACS Sustainable Chemistry & Engineering
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Wine-making produces a variety of biological wastes, such as grape canes, leaves, stems, shoots, etc. These materials constitute attractive sources of biological substances, such as stilbenes (stilbenoids). The grape canes alone possess a considerably greater content of these health-beneficial substances than the berries; of those, trans-resveratrol is among the best known components, in addition to its oligomers, e.g., trans-ε-viniferin (dimer) and r2-viniferin (tetramer). This article compares various conditions of storage of grape canes, including exposure of the material to special stress conditions (SSC) such as UV radiation, maceration in water, or application of an elicitor to the grape canes. When grape canes were left dry in a laboratory over the period of several tens of weeks, the content of these substances increased (more than 10 times for trans-resveratrol and by around 50% for trans-ε-viniferin and r2-viniferin), while during long-term storage for 1 to 3 years the content of these substances dropped (by up to 30% for trans-resveratrol and trans-ε-viniferin). For r2-viniferin, however, it increased by up to 72%. The use of SSC appears to be a special method where the contents of the stilbenes can be changed.

ACS Style

Ivo Soural; Naděžda Vrchotová; Jan Tříska; Josef Balík. Changes in the Grape Cane Stilbene Content under Various Conditions of Storage. ACS Sustainable Chemistry & Engineering 2019, 7, 19584 -19590.

AMA Style

Ivo Soural, Naděžda Vrchotová, Jan Tříska, Josef Balík. Changes in the Grape Cane Stilbene Content under Various Conditions of Storage. ACS Sustainable Chemistry & Engineering. 2019; 7 (24):19584-19590.

Chicago/Turabian Style

Ivo Soural; Naděžda Vrchotová; Jan Tříska; Josef Balík. 2019. "Changes in the Grape Cane Stilbene Content under Various Conditions of Storage." ACS Sustainable Chemistry & Engineering 7, no. 24: 19584-19590.

Journal article
Published: 01 June 2019 in Acta Alimentaria
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This study contains data of seven blue cultivars of table grape (Vitis vinifera L. and Vitis labrusca L.): Attika, Early Cardinal, Eszter, Chasselas rosé, Königliche Esther, Muscat bleu, and Nero. The following were determined in intact berries: malic, tartaric, and titratable acids, pH values, sugar content, and antioxidant capacity. Concentrations of the following compounds were determined in the pulp of analysed berries: phenolic acids and catechins. The last analysis focused on skins; in addition to the same phenolic acids and catechins, excluding epicatechin, analysed from pulp; ferulic acid and stilbenes were also studied. Higher contents of procyanidin B2 and gallic acid were found in the pulp as compared to those found in skins. Studies during the ripening stage showed that the higher ratio of procyanidin B2 and gallic acid concentrations in the pulp vs. skins relates to late-ripening cultivars, while for early-ripening cultivars a lower ratio was observed. Contents of phenolic acids, catechin, stilbenes, and anthocyanins were studied by means of LC-DAD; other compounds were measured by FTIR.

ACS Style

I. Soural; S. Wendelin; J. Balík. Distribution of selected substances in blue varieties of table grapes. Acta Alimentaria 2019, 48, 221 -228.

AMA Style

I. Soural, S. Wendelin, J. Balík. Distribution of selected substances in blue varieties of table grapes. Acta Alimentaria. 2019; 48 (2):221-228.

Chicago/Turabian Style

I. Soural; S. Wendelin; J. Balík. 2019. "Distribution of selected substances in blue varieties of table grapes." Acta Alimentaria 48, no. 2: 221-228.

Journal article
Published: 01 December 2018 in The Journal of Supercritical Fluids
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ACS Style

Zdeňka Zachová; Jan Tříska; Naděžda Vrchotová; Josef Balík; Marie Sajfrtová; Helena Sovová. Combining high-pressure methods for extraction of stilbenes from grape cane. The Journal of Supercritical Fluids 2018, 142, 38 -44.

AMA Style

Zdeňka Zachová, Jan Tříska, Naděžda Vrchotová, Josef Balík, Marie Sajfrtová, Helena Sovová. Combining high-pressure methods for extraction of stilbenes from grape cane. The Journal of Supercritical Fluids. 2018; 142 ():38-44.

Chicago/Turabian Style

Zdeňka Zachová; Jan Tříska; Naděžda Vrchotová; Josef Balík; Marie Sajfrtová; Helena Sovová. 2018. "Combining high-pressure methods for extraction of stilbenes from grape cane." The Journal of Supercritical Fluids 142, no. : 38-44.

Journal article
Published: 28 June 2018 in Czech Journal of Food Sciences
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The paper describes the preparation and evaluation of phenolic extracts from waste materials – pomace (grape marc), seeds and press oil cake of the white grape variety Irsai Oliver (Vitis vinifera L.) and their addition to apple and grape juices to increase the nutritional properties. The waste samples were extracted using 50 or 80% ethanol (v/v). Some of the samples were extracted for 60 min at boiling temperature under reflux; the remainder were processed for 24 h on a shaker at room temperature. The highest antioxidant capacity (as measured using DPPH (758 ± 28 mM Trolox/kg of extracted matter)) and content of total polyphenols (74 ± 0.7 g gallic acid/kg of extracted matter) were found in the extract of the seeds obtained through extraction using 50% ethanol (v/v) at boiling temperature for 60 minutes. The press oil cake extract obtained by means of 80% ethanol (v/v) at boiling temperature for 60 min was evaluated as the best for enriching the sensory quality of apple and grape juices. The addition of 1 g of freeze-dried press oil cake extract to 1 l of juice increased the antioxidant capacity and total polyphenol content two-fold

ACS Style

Jana Kulichová; Mantana Buaong; Josef Balík; Pavel Híc; Jan Tříska; Naděžda Vrchotová. Juices enriched with phenolic extracts from grapes. Czech Journal of Food Sciences 2018, 36, 261 -267.

AMA Style

Jana Kulichová, Mantana Buaong, Josef Balík, Pavel Híc, Jan Tříska, Naděžda Vrchotová. Juices enriched with phenolic extracts from grapes. Czech Journal of Food Sciences. 2018; 36 (No. 3):261-267.

Chicago/Turabian Style

Jana Kulichová; Mantana Buaong; Josef Balík; Pavel Híc; Jan Tříska; Naděžda Vrchotová. 2018. "Juices enriched with phenolic extracts from grapes." Czech Journal of Food Sciences 36, no. No. 3: 261-267.

Journal article
Published: 03 June 2017 in Molecules
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Grape canes are a waste product from viticulture that show potential as an industrially extractable source of stilbenes, which are valuable for medical and other purposes. In this work, grape canes collected in three consecutive years (2014–2016) at six different places in South Moravia, Czech Republic were extracted, and the contents of trans-resveratrol, trans-ε-viniferin, and r2-viniferin were determined by high-performance liquid chromatography. The study included three blue grape varieties of Vitis vinifera L. (Cabernet Moravia, Blaufränkisch, and Piwi variety Laurot) and four white grape varieties (Chardonnay, Green Veltliner, Piwi variety Hibernal, and Piwi variety Malverina). From the viewpoint of producing extracts with high stilbenes content, the Hibernal variety is clearly the best. The mean amounts of the stilbenes for this variety at all localities and for all three years were 4.99 g/kg for trans-resveratrol, 3.24 g/kg for trans-ε-viniferin, and 1.73 g/kg for r2-viniferin. The influence of vintage, locality, and variety on the amounts of stilbenes was studied using PCA analysis. In contrast to expectations, there was no strong impact of locality on stilbenes content. The differences were varietal for most varieties, regardless of the area of cultivation. Laurot and Hibernal varieties did differ significantly in that respect, however, as they exhibited clear dependence on location.

ACS Style

Jan Tříska; Naděžda Vrchotová; Josef Balík; Ivo Soural; Radek Sotolář. Variability in the Content of Trans-Resveratrol, Trans-ε-Viniferin and R2-Viniferin in Grape Cane of Seven Vitis vinifera L. Varieties during a Three-Year Study. Molecules 2017, 22, 928 .

AMA Style

Jan Tříska, Naděžda Vrchotová, Josef Balík, Ivo Soural, Radek Sotolář. Variability in the Content of Trans-Resveratrol, Trans-ε-Viniferin and R2-Viniferin in Grape Cane of Seven Vitis vinifera L. Varieties during a Three-Year Study. Molecules. 2017; 22 (6):928.

Chicago/Turabian Style

Jan Tříska; Naděžda Vrchotová; Josef Balík; Ivo Soural; Radek Sotolář. 2017. "Variability in the Content of Trans-Resveratrol, Trans-ε-Viniferin and R2-Viniferin in Grape Cane of Seven Vitis vinifera L. Varieties during a Three-Year Study." Molecules 22, no. 6: 928.

Original paper
Published: 30 March 2017 in Food and Bioprocess Technology
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Red and white grape musts were enriched with 7-hydroxymatairesinol (HMR), which is the main lignan contained in spruce knots. Lignan enrichment was achieved by adding a spruce knot ethanol extract. Enriched musts were stored for 12 months and during storage must samples were periodically analyzed for HMR and alpha-conidendrin content, antioxidant activity, total polyphenols, and anti-mutagenicity. The data were statistically evaluated in order to determine the influence of grape type, quantity of added lignan extracts, addition of sugar, method of preservation and storage time on the quantity of lignans added, antioxidant activity, total polyphenols, and anti-mutagenicity. Lignan content was significantly influenced by the addition of lignan extracts. After storage, lignan content had changed only moderately and the added lignans were stable in the stored musts. Total polyphenol content and antioxidant activity of grape musts were significantly increased by the type of must grape and by thermomaceration. Thermomacerated red musts exhibited higher anti-mutagenicity compared to thermomacerated white musts, independent of lignan addition.

ACS Style

Josef Balík; Pavel Híc; Jana Kulichová; Pavla Novotná; Jan Tříska; Naděžda Vrchotová; Jan Strohalm; Danuše Lefnerová; Milan Houška. Musts with Increased Lignan Content Through Addition of Lignan Extracts. Food and Bioprocess Technology 2017, 10, 1367 -1373.

AMA Style

Josef Balík, Pavel Híc, Jana Kulichová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Jan Strohalm, Danuše Lefnerová, Milan Houška. Musts with Increased Lignan Content Through Addition of Lignan Extracts. Food and Bioprocess Technology. 2017; 10 (7):1367-1373.

Chicago/Turabian Style

Josef Balík; Pavel Híc; Jana Kulichová; Pavla Novotná; Jan Tříska; Naděžda Vrchotová; Jan Strohalm; Danuše Lefnerová; Milan Houška. 2017. "Musts with Increased Lignan Content Through Addition of Lignan Extracts." Food and Bioprocess Technology 10, no. 7: 1367-1373.

Journal article
Published: 05 September 2016 in Czech Journal of Food Sciences
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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 samples were taken in 1, 5, 9, and 12 months. The samples were subjected to a variety of analyses and sensory evaluations. Analyses included hydroxymatairesinol and alpha-conidendrin content, antioxidant activity (determined by the FRAP method), content of total polyphenols, sensory evaluation (intensity of woody aroma, intensity of bitterness and astringent taste, and consumer acceptability), and must antimutagenicity. The analysis of variance allowed predicting which factors such as grape type, quantity of added wood chips, sugar addition, method of preservation, and storage time had the most significant influence on the analytical parameters (lignan content, antioxidant activity, and total polyphenol content). In all cases lignan content in the musts was significantly influenced by the addition of spruce wood chips. Total polyphenol content in the musts was significantly affected by the type of musts and by heat treatment (time of thermomaceration). Evaluation of must antimutagenicity showed that all samples, except the sample of white musts after thermomaceration without holding at temperature and without adding chips (10 g/20 kg mash), inhibited mutagenicity.

ACS Style

P. Novotná; Jan Tříska; P. Híc; J. Balík; N. Vrchotová; J. Strohalm; M. Houška. Musts with an increased content of lignans from added spruce knot chips. Czech Journal of Food Sciences 2016, 34, 318 -324.

AMA Style

P. Novotná, Jan Tříska, P. Híc, J. Balík, N. Vrchotová, J. Strohalm, M. Houška. Musts with an increased content of lignans from added spruce knot chips. Czech Journal of Food Sciences. 2016; 34 (No. 4):318-324.

Chicago/Turabian Style

P. Novotná; Jan Tříska; P. Híc; J. Balík; N. Vrchotová; J. Strohalm; M. Houška. 2016. "Musts with an increased content of lignans from added spruce knot chips." Czech Journal of Food Sciences 34, no. No. 4: 318-324.

Journal article
Published: 12 August 2016 in Horticultural Science
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Open Access Agricultural Journals published by Institute of Agricultural Economics and Information

ACS Style

Jan Goliáš; J. Létal; J. Balík; Jarmila Kožíšková. Effect of controlled atmosphere storage on production of volatiles and ethylene from cv. Zaosuli pears. Horticultural Science 2016, 43, 117 -125.

AMA Style

Jan Goliáš, J. Létal, J. Balík, Jarmila Kožíšková. Effect of controlled atmosphere storage on production of volatiles and ethylene from cv. Zaosuli pears. Horticultural Science. 2016; 43 (No. 3):117-125.

Chicago/Turabian Style

Jan Goliáš; J. Létal; J. Balík; Jarmila Kožíšková. 2016. "Effect of controlled atmosphere storage on production of volatiles and ethylene from cv. Zaosuli pears." Horticultural Science 43, no. No. 3: 117-125.

Journal article
Published: 01 August 2016 in Acta Horticulturae
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ACS Style

Miroslav Horák; Jan Goliáš; J. Balik; A. Nemcova; Petr Šnurkovič; Jarmila Kožíšková. Changes in Asian and European pear cultivars fruit after harvest in various storage conditions. Acta Horticulturae 2016, 609 -616.

AMA Style

Miroslav Horák, Jan Goliáš, J. Balik, A. Nemcova, Petr Šnurkovič, Jarmila Kožíšková. Changes in Asian and European pear cultivars fruit after harvest in various storage conditions. Acta Horticulturae. 2016; (1139):609-616.

Chicago/Turabian Style

Miroslav Horák; Jan Goliáš; J. Balik; A. Nemcova; Petr Šnurkovič; Jarmila Kožíšková. 2016. "Changes in Asian and European pear cultivars fruit after harvest in various storage conditions." Acta Horticulturae , no. 1139: 609-616.

Journal article
Published: 07 June 2016 in Czech Journal of Food Sciences
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Open Access Agricultural Journals published by Institute of Agricultural Economics and Information

ACS Style

A. Landfeld; Jan Tříska; J. Balík; J. Strohalm; P. Novotná; N. Vrchotová; J. Totušek; D. Lefnerová; P. Híc; E. Tománková; R. Halama; M. Houška. Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes. Czech Journal of Food Sciences 2016, 33, 267 -276.

AMA Style

A. Landfeld, Jan Tříska, J. Balík, J. Strohalm, P. Novotná, N. Vrchotová, J. Totušek, D. Lefnerová, P. Híc, E. Tománková, R. Halama, M. Houška. Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes. Czech Journal of Food Sciences. 2016; 33 (No. 3):267-276.

Chicago/Turabian Style

A. Landfeld; Jan Tříska; J. Balík; J. Strohalm; P. Novotná; N. Vrchotová; J. Totušek; D. Lefnerová; P. Híc; E. Tománková; R. Halama; M. Houška. 2016. "Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes." Czech Journal of Food Sciences 33, no. No. 3: 267-276.

Journal article
Published: 03 June 2016 in Czech Journal of Food Sciences
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Open Access Agricultural Journals published by Institute of Agricultural Economics and Information

ACS Style

P. Novotná; J. Tříska; P. Híc; J. Balík; N. Vrchotová; J. Strohalm; M. Houška. Cross-correlation of quality parameters of musts and wines enriched with lignans. Czech Journal of Food Sciences 2016, 34, 24 -31.

AMA Style

P. Novotná, J. Tříska, P. Híc, J. Balík, N. Vrchotová, J. Strohalm, M. Houška. Cross-correlation of quality parameters of musts and wines enriched with lignans. Czech Journal of Food Sciences. 2016; 34 (No. 1):24-31.

Chicago/Turabian Style

P. Novotná; J. Tříska; P. Híc; J. Balík; N. Vrchotová; J. Strohalm; M. Houška. 2016. "Cross-correlation of quality parameters of musts and wines enriched with lignans." Czech Journal of Food Sciences 34, no. No. 1: 24-31.

Journal article
Published: 01 March 2016 in Acta Alimentaria
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ACS Style

E. Tománková; J. Balík; Ivo Soural; P. Bednář; Barbora Papoušková. Colour and antioxidant properties of malvidin-3-glucoside and Vitisin A. Acta Alimentaria 2016, 45, 85 -92.

AMA Style

E. Tománková, J. Balík, Ivo Soural, P. Bednář, Barbora Papoušková. Colour and antioxidant properties of malvidin-3-glucoside and Vitisin A. Acta Alimentaria. 2016; 45 (1):85-92.

Chicago/Turabian Style

E. Tománková; J. Balík; Ivo Soural; P. Bednář; Barbora Papoušková. 2016. "Colour and antioxidant properties of malvidin-3-glucoside and Vitisin A." Acta Alimentaria 45, no. 1: 85-92.

Journal article
Published: 24 January 2016 in Potravinarstvo Slovak Journal of Food Sciences
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ACS Style

Josef Balík; Petr Šnurkovič; Jan Goliáš; Miroslav Horák; Anna Němcová. Comparison of the influence of defined storing conditions on asian and european pear cultivars. Potravinarstvo Slovak Journal of Food Sciences 2016, 10, 1 .

AMA Style

Josef Balík, Petr Šnurkovič, Jan Goliáš, Miroslav Horák, Anna Němcová. Comparison of the influence of defined storing conditions on asian and european pear cultivars. Potravinarstvo Slovak Journal of Food Sciences. 2016; 10 (1):1.

Chicago/Turabian Style

Josef Balík; Petr Šnurkovič; Jan Goliáš; Miroslav Horák; Anna Němcová. 2016. "Comparison of the influence of defined storing conditions on asian and european pear cultivars." Potravinarstvo Slovak Journal of Food Sciences 10, no. 1: 1.

Journal article
Published: 24 January 2016 in Potravinarstvo Slovak Journal of Food Sciences
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ACS Style

Jana Kulichová; Pavel Híc; Josef Balík; Jan Tříska; Naděžda Vrchotová; Milan Houška. The possibilities of increasing lignan content in food. Potravinarstvo Slovak Journal of Food Sciences 2016, 10, 1 .

AMA Style

Jana Kulichová, Pavel Híc, Josef Balík, Jan Tříska, Naděžda Vrchotová, Milan Houška. The possibilities of increasing lignan content in food. Potravinarstvo Slovak Journal of Food Sciences. 2016; 10 (1):1.

Chicago/Turabian Style

Jana Kulichová; Pavel Híc; Josef Balík; Jan Tříska; Naděžda Vrchotová; Milan Houška. 2016. "The possibilities of increasing lignan content in food." Potravinarstvo Slovak Journal of Food Sciences 10, no. 1: 1.

Journal article
Published: 05 November 2015 in Food and Bioprocess Technology
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Grape juice quality can be substantially influenced by different processing methods and their parameters. This study deals with the influence of thermomaceration temperature and its holding time on important juice quality parameters such as the content of trans-resveratrol, trans-piceid, trans-ε-viniferin, and 2,4,6-trihydroxyphenantrene-2-O-glucoside. All the aforementioned compounds together with antioxidative capacity, total polyphenols, and antimutagenic activity were measured. This study used the following grapes: Blaufränkisch, Blaufränkisch bio, Saint Laurent, Grüner Veltliner, Grüner Veltliner bio, and Müller-Thurgau. For all tested grape varieties, the most important processing parameters were temperature and thermomaceration holding time. There were no significant differences in the content of the studied compounds. Three preservation technologies, freezing, bottle pasteurization, and high-pressure treatment, were also studied regarding the content of abovementioned biologically active compounds. Results of this study can be immediately applied to grape juice production.

ACS Style

Jan Tříska; Josef Balík; Jan Strohalm; Pavla Novotná; Naděžda Vrchotová; Danuše Lefnerová; Aleš Landfeld; Pavel Híc; Eva Tománková; Jaromír Veverka; Milan Houška. Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices. Food and Bioprocess Technology 2015, 9, 421 -429.

AMA Style

Jan Tříska, Josef Balík, Jan Strohalm, Pavla Novotná, Naděžda Vrchotová, Danuše Lefnerová, Aleš Landfeld, Pavel Híc, Eva Tománková, Jaromír Veverka, Milan Houška. Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices. Food and Bioprocess Technology. 2015; 9 (3):421-429.

Chicago/Turabian Style

Jan Tříska; Josef Balík; Jan Strohalm; Pavla Novotná; Naděžda Vrchotová; Danuše Lefnerová; Aleš Landfeld; Pavel Híc; Eva Tománková; Jaromír Veverka; Milan Houška. 2015. "Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices." Food and Bioprocess Technology 9, no. 3: 421-429.

Journal article
Published: 08 April 2015 in Molecules
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Grape cane, leaves and grape marc are waste products from viticulture, which can be used to obtain secondary stilbene derivatives with high antioxidant value. The presented work compares several extraction methods: maceration at laboratory temperature, extraction at elevated temperature, fluidized-bed extraction, Soxhlet extraction, microwave-assisted extraction, and accelerated solvent extraction. To obtain trans-resveratrol, trans-ε-viniferin and r2-viniferin from grape cane of the V. vinifera variety Cabernet Moravia, various conditions were studied: different solvents, using powdered versus cut cane material, different extraction times, and one-step or multiple extractions. The largest concentrations found were 6030 ± 680 µg/g dry weight (d.w.) for trans-resveratrol, 2260 ± 90 µg/g d.w. for trans-ε-viniferin, and 510 ± 40 µg/g d.w. for r2-viniferin. The highest amounts of stilbenes (8500 ± 1100 µg/g d.w.) were obtained using accelerated solvent extraction in methanol.

ACS Style

Ivo Soural; Naděžda Vrchotová; Jan Tříska; Josef Balík; Štěpán Horník; Petra Cuřínová; Jan Sýkora. Various Extraction Methods for Obtaining Stilbenes from Grape Cane of Vitis vinifera L. Molecules 2015, 20, 6093 -6112.

AMA Style

Ivo Soural, Naděžda Vrchotová, Jan Tříska, Josef Balík, Štěpán Horník, Petra Cuřínová, Jan Sýkora. Various Extraction Methods for Obtaining Stilbenes from Grape Cane of Vitis vinifera L. Molecules. 2015; 20 (4):6093-6112.

Chicago/Turabian Style

Ivo Soural; Naděžda Vrchotová; Jan Tříska; Josef Balík; Štěpán Horník; Petra Cuřínová; Jan Sýkora. 2015. "Various Extraction Methods for Obtaining Stilbenes from Grape Cane of Vitis vinifera L." Molecules 20, no. 4: 6093-6112.

Journal article
Published: 01 March 2015 in Acta Horticulturae
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ACS Style

Miroslav Horák; Jan Goliáš; J. Balík; Petr Šnurkovič; A. Nemcova. EFFECT OF CONTROLLED ATMOSPHERE STORAGE ON QUALITATIVE PARAMETERS OF ASIAN PEAR CULTIVAR 'ZAOSULI'. Acta Horticulturae 2015, 567 -572.

AMA Style

Miroslav Horák, Jan Goliáš, J. Balík, Petr Šnurkovič, A. Nemcova. EFFECT OF CONTROLLED ATMOSPHERE STORAGE ON QUALITATIVE PARAMETERS OF ASIAN PEAR CULTIVAR 'ZAOSULI'. Acta Horticulturae. 2015; (1079):567-572.

Chicago/Turabian Style

Miroslav Horák; Jan Goliáš; J. Balík; Petr Šnurkovič; A. Nemcova. 2015. "EFFECT OF CONTROLLED ATMOSPHERE STORAGE ON QUALITATIVE PARAMETERS OF ASIAN PEAR CULTIVAR 'ZAOSULI'." Acta Horticulturae , no. 1079: 567-572.