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National Repository of Grey Literature 3 records found  Search took 0.00 seconds. 
The proposal of vinegar farm with the character of functional foods.
 HRDINOVÁ, Vendula
The work is focused on the development of a new functional food . The functional food in addition to nutrient sources must clearly contribute to the health improvement thanks to another ingredient which must be of natural origin. I chose vinegar as the basic component in my work. The vinegar can be made in a vinegar manufacturer through classical oxidation technique of diluted ethanol solution by acetic bacteria on the large contact surface with air alcohol analysis . Diluted ethanol may well serve as alcohol analysis, but I used some weak cider. I prepared the cider from alcoholic fermentation of apple pulp waste extraction after its pressing. The cider was pressed together with water. Red onion extracts, as a rich source of flavonoids, work as metraceutikum and give this vinegar the
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Imunochemické stanovení methalothioneinů a jeho porovnání k elektrochemickému stanovení
 Hrdinová, Vendula
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Genetika kloubních onemocnění u psů
 Hrdinová, Vendula
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See also: similar author names
3 HRDINOVÁ, Vendula
2 Hrdinová, Veronika
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