Sort by
Refine Your Search
-
Process changes in the hygienic-nutritional quality of vegetable products depending on the oils used and frying conditions Supervisor: doc. Ing. Lucia Zeleňáková, PhD. Workplace: Faculty of Biotechnology
-
separation modes using AWJ (Abrasive Water Jet) technology, based on the description of the material separation process mechanism. Based on the hydrodynamic analysis and the physical-mechanical interaction
-
continuously improve. This is a continuous process, which is triggered by market developments - changes in the behaviour of competitors and changing customer requirements. In order for an organisation to be able
-
plodín Assessment of efficiency of selected technologies in the process of crop production system digitalisation Supervisor: doc. Ing. Miroslav Macák, PhD. Workplace
-
-traditional sources of raw materials and their process changes during processing for the production of safe foods Supervisor: doc. Ing. Martina Fikselová, PhD. Workplace: Faculty of Biotechnology and Food
-
substrate by calculation and experiment. Creation of equations for recalculation of lifetime according to the input parameters of the ultrasonic welding process. Design and implementation of tool
-
order to find out the reasons for their different duration. Analysis of the LC process and comparison with selected EU countries based on methodological procedures, time and financial demands. Analysis
-
for the treatment and recycling of nutrients from food wastewater by physical and biotechnical methods Supervisor: prof.Ing.Ľuboš Jurík, PhD. Workplace: Institute
-
this area show that the physiological approach and the search for a complex of criteria that could be appropriately incorporated into the breeding process is probably the most feasible way to increase
-
factors and conditions for follow-up experiments. This study aims to analyse and interpret the obtained data in relation to the selected technological parameters both from the perspective of the physical