Infrastructure
Beta glucan analyzer
Experimental brewery
Alcolyzer beer analyzing system
Micro malting machine
Mashing device
Malt mill
Gas analyser for CO2 a O2
Lab mill for congress mash
Kjeldahl digestion unit
Scientific and Research Activities of the Laboratory
- evaluation of the quality parameters of varieties of malting barley,
- analysis of physiological parameters of barley,
- micro-weighting of samples using changes in temperature and humidity mode of dipping and germination,
- analysis of parameters influencing the quality parameters of malt,
- determination of β-glucan content in barley grains, malt and wort,
- analysis of the content of nitrogenous substances in the basic raw materials, intermediate products and final products of malting and brewing,
- modification of technological procedures and recipe composition in order to produce specific beer samples of defined quality.
Solved Projects
Selected Projects
- Dopytovo-orientovaný výskum pre udržateľné a inovatívne potraviny, Drive4SIFood (313011V336)
- Podpora inovácií v potravinárskom priemysle prostredníctvom „Potravinového Inkubátora”
- Potenciálny protirakovinový účinok MCT kokosového oleja podmienený prídavkom extraktov z vybraných plodov Capsicum spp (APVV-22-0348)
Publications
Selected publications
ADC
Cornelian Cherry (Cornus mas) powder as a functional ingredient for the formulation of bread loaves: Physical properties, nutritional value, phytochemical composition, and sensory attributes
Šimora, Veronika — Ďúranová, Hana — Brindza, Jan — Moncada, Marvin — Ivanišová, Eva — Joanidis, Patrícia — Straka, Dušan — Gabríny, Lucia — Kačániová, Miroslava
Cornelian Cherry (Cornus mas) powder as a functional ingredient for the formulation of bread loaves: Physical properties, nutritional value, phytochemical composition, and sensory attributes. In: Foods. 12, 593 (2023), s. 2023. ISSN 2304-8158.
ADN
Effect of the addition of selected herbs on the technological and sensory quality of beer
Solgajová, Miriam — Dráb, Štefan — Straka, Dušan — Mendelová, Andrea — Kolesárová, Anna — Mareček, Ján
Effect of the addition of selected herbs on the technological and sensory quality of beer. In: Journal of Microbiology, Biotechnology and Food Sciences. 13, 6 (2024), s. 2024. ISSN 1338-5178.
ADN
Microbiological phases of spontaneously fermented beer
Straka, Dušan — Hleba, Lukáš
Microbiological phases of spontaneously fermented beer. In: Journal of Microbiology, Biotechnology and Food Sciences. 12, (2022), s. 2022. ISSN 1338-5178.
ADM
The effect of buckwheat adjunct on the technological profile of unhopped wort: Vplyv surogácie pohánkou na technologický profil sladiny
Solgajová, Miriam — Mendelová, Andrea — Ivanišová, Eva — Dráb, Štefan — Kolesárová, Anna — Straka, Dušan
The effect of buckwheat adjunct on the technological profile of unhopped wort: Vplyv surogácie pohánkou na technologický profil sladiny. In: Journal of Central European Agriculture. 25, 1 (2024), s. 128–136. ISSN 1332-9049.
BFB
Fermentation of spontaneously fermented beer
Straka, Dušan — Hleba, Lukáš
Fermentation of spontaneously fermented beer. In: MAŠKOVÁ, Zuzana; SOLGAJOVÁ, Miriam; DRÁBOVÁ, Blažena; HOLLÝ, Dominik; KOLESÁROVÁ, Adriana. Food/Bio/Tech. Nitra: Slovenská poľnohospodárska univerzita, 2022, s. 68. ISBN 978-80-552-2517-3.
Publications with acknowledgments to VC ABT for the period 2016 and 2017 (recorded in the EPCA database
AFL
Parameters dealing with the non-starch polysaccharides modification of malted grain and wort / Štefan Dráb .. [et al.]. — ilustr. — AgroBioTech 26220220180. In: Book of abstracts and posters of the 12th international scientific conference Biotechnology and quality of raw materials and foodstuffs. — 1st ed.. — [129] s.. — 978-80-552-1669-0 (brož.) Biotechnology and quality of raw materials and foostuffs. — Nitra : Slovak University of Agriculture, 2017. — s. [1].
Content
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