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Search Results: 1 - 10 of 7998 matches for " Helena Pavelková "
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Hillslope Runoff Generation - Comparing Different Modeling Approaches
Helena Pavelková, Michal Dohnal, Tomá Vogel
Journal of Hydrology and Hydromechanics , 2012, DOI: 10.2478/v10098-012-0007-2
Abstract: This study focuses on modeling hydrological responses of shallow hillslope soil in a headwater catchment. The research is conducted using data from the experimental site Uhlí ská in Jizera Mountains, Czech Republic. To compare different approaches of runoff generation modeling, three models were used: (1) one-dimensional variably saturated flow model S1D, based on the dual-continuum formulation of Richards' equation; (2) zero-dimensional nonlinear morphological element model GEOTRANSF; and (3) semi-distributed model utilizing the topographic index similarity assumption - TOPMODEL. Hillslope runoff hydrographs and soil water storage variations predicted by the simplified catchment scale models (GEOTRANSF and TOPMODEL) were compared with the respective responses generated by the more physically based local scale model S1D. Both models, GEOTRANSF and TOPMODEL, were found to predict general trends of hydrographs quite satisfactorily; however their ability to correctly predict soil water storages and inter-compartment fluxes was limited.
INTELLIGENT PACKAGING AS DEVICE FOR MONITORING OF RISK FACTORS IN FOOD
Adriana Pavelková
Journal of Microbiology, Biotechnology and Food Sciences , 2012,
Abstract: The goal of food packaging system is to prevent, minimalize or delay undesirable changes to the appearance, sensory characteristics like flavor, odor and texture. The devices as indicators can provide directly information about product quality which is resulting from microbial growth or chemical changes within foodstuffs. Microbiological quality may be determined through reactions between indicators included within the package and metabolites which are produced during microbial growth. The using of those indicators to inside or outside of cover we can call smart of intelligent packaging. Smart packaging utilizes chemical sensor or biosensor to monitor the food quality and safety from the producers to the costumers.
ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS
Adriana Pavelková,Erika Flimelová
Potravinarstvo : Scientific Journal for Food Industry , 2012, DOI: 10.5219/205
Abstract: In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Interest in the use of active packaging systems for meat and meat products has increased in recent years. Active packaging systems are developed with the goal of extending shelf life for foods and increasing the period of time that the food is high quality. Developments in active packaging have led to advances in many areas, including delayed oxidation and controlled respiration rate, microbial growth, and moisture migration. Active packaging technologies include some physical, chemical, or biological action which changes interactions between a package, product, and/or headspace of the package in order to get a desired outcome. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents, flavour/odour absorbers and releasers and antimicrobial packaging technologies. Active packaging is typically found in two types of systems; sachets and pads which are placed inside of packages, and active ingredients that are incorporated directly into packaging materials. Recognition of the benefits of active packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.
SENSORY EVALUATION OF FRESH CHEESE TASTE WITH THE ADDITION OF OREGANO
Adriana Pavelková,Erika Flimelová,Vladimír Vietoris
Potravinarstvo : Scientific Journal for Food Industry , 2012, DOI: 10.5219/176
Abstract: The aim of the study was to assess the sensory characteristics, especially the taste of fresh cheese with the addition of oregano. The oregano was added in the form of leachate and in the form of essences. From the methods of sensory analysis, the Time-Intensity method was selected and used for evaluation of taste of product. The samples of produced fresh cheeses were evaluated after 24 hours and vacuum-packed samples of cheeses were evaluated after 7 days storage under refrigeration. From the obtained results we can state, that in the samples with the addition of oregano leachate, were observed significant changes in taste perception of oregano after 7 days of storage compared with the results of sensory evaluation after 24 hours. In the case of application of the addition of oregano essence, significant differences were not perceived by assessors between samples of cheese after 24 hours and after 7 days storage. Thus, the essence seems to be the acceptable
ANTIBIOTIC RESISTANCE OF LACTOBACILLI STRAINS ISOLATED FROM MILK AND MILK PRODUCTS FROM MIDDLE SLOVAKIA
Luká? Hleba,Miroslava Ka?ániová,Adriana Pavelková,Juraj ?uboň
Journal of Microbiology, Biotechnology and Food Sciences , 2012,
Abstract: The aim of this study was to determine the antibiotic susceptibility of lactobacilli strains isolated from milk and milk products from middle Slovakia. The 42 samples of milk and milk products were collected from sheep farming from middle Slovakia. MRS agar was used for this cultivation. It was done at 37 °C during 36-48 hours in CO2 box with 10 % CO2. Identification of lactobacilli strains was done by Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry with Biotyper software – MALDI TOF MS Biotyper. Four anitibiotics M.I.C. We used four anitibiotics M.I.C. evaluators strips for antibiotic susceptibility testing. These antibiotics were used in this experiment: erythromycin (E 256 – 0.015 μg/ml), ampicillin (AMP 256 – 0.015 μg/ml), gentamycin (CN 256 – 0.015 μg/ml) and tetracycline (TE 256 – 0.015 μg/ml). We isolated 42 lactobacilli strains and identified them as Lactobacillus plantarum and Lactobacillus spp. We isolated 7 strains of Lactobacillus plantarum and 35 isolates were Lactobacillus spp. From the seven isolates of Lactobacillus plantarum 3 isolates were resistant to ampicillin (MIC 16 μg/ml in 2 isolates and MIC 12 μg/ml in one isolate) and one resistant to tetracycline (MIC 16 μg/ml). From 35 isolates of Lactobacillus spp. 9 isolates were resistant to erytromycin (32 μg/ml), 10 isolates resistant to ampicillin (MIC 16 μg/ml in 4 isolates, MIC 12 μg/ml in 5 isolates and MIC 4 μg/ml in one isolate), 5 isolates resistant to tetracycline (16 μg/ml). Resistance to gentamycin was not detected. Lactobacilli isolated from milk and milk products were resistant to erytromycin (resistanece was 21.42 %), ampicillin (resistance was 30.95 %) and tetracycline (resistance was 14.28 %) and were sensitive in 100 % to gentamycin.
Ecological Structure of Recent and Last Glacial Mammalian Faunas in Northern Eurasia: The Case of Altai-Sayan Refugium
Věra Pavelková ?i?ánková, Jan Robovsky, Jan Riegert
PLOS ONE , 2014, DOI: 10.1371/journal.pone.0085056
Abstract: Pleistocene mammalian communities display unique features which differ from present-day faunas. The paleocommunities were characterized by the extraordinarily large body size of herbivores and predators and by their unique structure consisting of species now inhabiting geographically and ecologically distinct natural zones. These features were probably the result of the unique environmental conditions of ice age ecosystems. To analyze the ecological structure of Last Glacial and Recent mammal communities we classified the species into biome and trophic-size categories, using Principal Component analysis. We found a marked similarity in ecological structure between Recent eastern Altai-Sayan mammalian assemblages and comparable Pleistocene faunas. The composition of Last Glacial and Recent eastern Altai-Sayan assemblages were characterized by the occurrence of large herbivore and predator species associated with steppe, desert and alpine biomes. These three modern biomes harbor most of the surviving Pleistocene mammals. None of the analyzed Palearctic Last Glacial faunas showed affinity to the temperate forest, taiga, or tundra biome. The Eastern part of the Altai-Sayan region could be considered a refugium of the Last Glacial-like mammalian assemblages. Glacial fauna seems to persist up to present in those areas where the forest belt does not separate alpine vegetation from the steppes and deserts.
CHEMICAL STRUCTURE OF EUROPEAN BISON MUSCULUS LONGISSIMUS DORSI AT DIFFERENT STAGES OF AGE
Peter Ha??ík,Miroslav Müller,Adriana Pavelková,Miroslava Ka?ániová
Potravinarstvo : Scientific Journal for Food Industry , 2011, DOI: 10.5219/129
Abstract: The aim of this study was to investigate the chemical composition of musculus longissimus dorsi muscle in European bison (Bison bonasus) of the age 6, 9, 12 and 14 years. In m. longissimus dorsi water content was from 74.90 g (group until 6 years of age) until 75.70 g.100 g-1 (group until 12 years of age). Non statistically significant differences (P≥0.05) were found between groups of age. In m. longissimus dorsi the protein content was statistically significant during aging (P≥0.05) of the European bison from 21.23 (group until 12 years of age) until 22.34 g.100 g-1 (group until 14 years of age). The protein content is comparable with the values of steers and bulls of different breeds of cattle feedlot and meat buffalo. The m. longissimus dorsi fat content of European bison was represented from 1.26 g (group until 12 years of age) to 2.11 g.100 g-1 (group until 9 years of age), without statistical differences (P≥0.05) between groups of age. Fat levels are comparable with American bison fat levels and European bison meat from this perspective be regarded as high dietary, maybe. Tendency increasing of fat content in muscle with increasing age of animals was not confirmed (P≥0.05) but was confirmed that this variable indicator has the greatest potential impact nutrition. Energy value in 100 g m. longissimus dorsi was from 402.81 kJ (group until 12 years of age) to 447.07 kJ.100 g-1 (group to 9 years of age). The energy value in 100 g muscle was recorded only statistical differences (P≤0.05) in the group 9 and 12 years of age. Experiment results confirmed that the European bison meat is good article and possible supplement in the diet and the human food chain especially in states where the farm is kept in a manner respectively, as a delicacy, because it contains low representation of fat, what ultimately increases its particular dietary value, moving it from this perspective, even before the beef meat. doi:10.5219/129
Apparent Solubility of Natural Products Extracted with Near-Critical Carbon Dioxide  [PDF]
Helena Sovová
American Journal of Analytical Chemistry (AJAC) , 2012, DOI: 10.4236/ajac.2012.312A127
Abstract:

The apparent solubility controls the initial stage of supercritical fluid extraction of natural products, which is most important for the process economics. Based on the literature, data on CO2 apparent solubility of volatile substances from different matrices as leaves, flowers, rhizomes and seeds were collected and compared with their thermodynamic solubility. The adsorption isotherm derived by del Valle and Urrego as a modification of the isotherm proposed by Perrut et al. is universal enough to interpret these data as well as the apparent solubility of vegetable oils from seeds, for which it was originally proposed. When the apparent solubility of minor extract components in CO2 is compared with their thermodynamic solubility, their fraction in the extracted mixture should be taken into account.

The Performance as Educator in the Health System: Implications for Brazilian Health Workers Education Process  [PDF]
Alva Helena De Almeida
Creative Education (CE) , 2014, DOI: 10.4236/ce.2014.511106
Abstract:

This paper has the purpose of discussing the performance as health educators in the Brazilian Unified Health System (SUS) and also emphasizing the importance of the educational process for health workforce qualification as well as management device of health systems. This performance has been a strong strategy for SUS implementation process in Brazil.

Chromium as an Environmental Pollutant: Insights on Induced Plant Toxicity
Helena Oliveira
Journal of Botany , 2012, DOI: 10.1155/2012/375843
Abstract: In the past decades the increased use of chromium (Cr) in several anthropogenic activities and consequent contamination of soil and water have become an increasing concern. Cr exists in several oxidation states but the most stable and common forms are Cr(0), Cr(III) and Cr(VI) species. Cr toxicity in plants depends on its valence state. Cr(VI) as being highly mobile is toxic, while Cr(III) as less mobile is less toxic. Cr is taken up by plants through carriers of essential ions such as sulphate. Cr uptake, translocation, and accumulation depend on its speciation, which also conditions its toxicity to plants. Symptoms of Cr toxicity in plants are diverse and include decrease of seed germination, reduction of growth, decrease of yield, inhibition of enzymatic activities, impairment of photosynthesis, nutrient and oxidative imbalances, and mutagenesis. 1. Introduction Chromium (Cr) is the 17th most abundant element in the Earth’s mantle [1]. It occurs naturally as chromite (FeCr2O4) in ultramafic and serpentine rocks or complexed with other metals like crocoite (PbCrO4), bentorite Ca6(Cr,Al)2(SO4)3 and tarapacaite (K2CrO4), vauquelinite (CuPb2CrO4PO4OH), among others [2]. Cr is widely used in industry as plating, alloying, tanning of animal hides, inhibition of water corrosion, textile dyes and mordants, pigments, ceramic glazes, refractory bricks, and pressure-treated lumber [1]. Due to this wide anthropogenic use of Cr, the consequent environmental contamination increased and has become an increasing concern in the last years [3]. Chromium exists in several oxidation states, but the most stable and common forms are Cr(0), the trivalent Cr(III), and the hexavalent Cr(VI) species. Cr(0) is the metallic form, produced in industry and is a solid with high fusion point usually used for the manufacturing of steel and other alloys. Cr(VI) in the forms of chromate ( C r O 4 2 ? ), dichromate ( C r O 4 2 ? ), and CrO3 is considered the most toxic forms of chromium, as it presents high oxidizing potential, high solubility, and mobility across the membranes in living organisms and in the environment. Cr(III) in the forms of oxides, hydroxides, and sulphates is less toxic as it is relatively insoluble in water, presents lower mobility, and is mainly bound to organic matter in soil and aquatic environments. Moreover, Cr(III) forms tend to form hydroxide precipitates with Fe at typical ground water pH values. At high concentrations of oxygen or Mn oxides, Cr(III) can be oxidized to Cr(VI) [4, 5]. As Cr(VI) and Cr(III) present different chemical, toxicological, and
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