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of selected raw materials that we will increase the nutritional quality of the enriched designed foods to the level that it will be possible to apply nutritional and health claims about foods within the current
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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
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of extracts from plant sources, and to search for and find value-added food production processes, i.e., foods that have a significant content of nutritionally valuable substances with a defined effect on the
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of the advantages of symbiosis, lichens can grow in habitats where none of the symbionts can survive as an independent organism. Lichens can accumulate heavy metals in amounts that exceed their nutritional
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of these dimensions and to identify the "most sustainable" foods. The aim of the work is to identify foods that have a low environmental impact, high nutritional quality and affordable price by combining the three