Postery on-line

Posters whose authors have chosen the online presentation type are published here. Clicking on the poster image will open a new window with the poster in higher resolution.

P1 Czech Journal of Food Sciences - international open access peer-reviewed journal
     Náglová Z.
     Czech Journal of Food Sciences, Praha

P2 METROFOOD-CZ infrastructure – professional assistance in the field of agriculture, quality and safe food and nutrition
     Novotná P., Gabrovská D., Laknerová I., Rysová J., Urban M., Kouřimská L., Hajšlová J.
     CARC | ČZU v Praze | VŠCHT Praha

P3 Laboratory milling test for selected varieties of wheat and spelt
     Švec I., Dvořák P., Skřivan P., Rýparová Kvirencová J., Hajšlová J., Hrbek V.
     VŠCHT Praha | ČZU v Praze

P4 Possibilities of using chickpea flour in the production of wheat bread in terms of product quality and acceptability
     Zetochová E., Gavurníková S., Vollmannová A.
     NPPC Piešťany

P5 Germinated Grains: Nutritional Potential in Cereals
     Havrlentová M., Nemcová E., Gerges P., Nemeček P.
     UCM v Trnave | NPPC v Piešťanoch | Université Clermont Auvergne, FR

P8 Sensory acceptability of coffee packaged in edible films with coffee grounds: An innovative approach to sustainable packaging design
     Tauferová A., Kotianová D., Pencák T., Dordevic D., Tremlová, B., Budina J., Kovtun V.
     VETUNI Brno

P9 Effect of storage on the physicochemical stability and aromatic profile of freeze-dried coffee with cream
     Trenzová K., Diviš P., Knapovská P., Malíšek J., Szotkowski M.
     VUT Brno | Univerzita obrany Brno

P10 Natural vs. synthetic: How bilberry (Vaccinium myrtillus L.) affects the quality of jelly candy
     Knapovská P., Vítová E.
     VUT Brno

P12 Development of a High-Protein Brownie for Military and Emergency Ration Systems
     Szotkowski M., Škarecký A., Malíšek M., Trenzová K., Křištofová K.
     Univerzita Obrany, Brno

P13 Impact of alternative sweeteners and poppy seed flour on glycemic index and sensory acceptability of biscuits
     Havlová L., Klimovičová R., Tauferová A., Pečová M., Tremlová B.
     VETUNI Brno

P15 The use of protective cultures in the production of cheeses
     Kalhotka L., Kouřil P., Zemanová J., Jůzl M.
     MU v Brně

P16 Possibilities for utilizing carp filleting residues: Quality assessment of mechanically separated flesh
     Zelenková A., Šístková I., Čížková H.
     VŠCHT Praha

P17 Carcass characteristics and meat quality of duck from conventional and organic rearing systems
     Abdullah F.A.A., Bursová Š.
     VETUNI Brno