Food Research Institute Prague, RADIOVa 7, PRAHA 10 


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 Research activity 2013

Projects of Ministry of Agriculture of the Czech Republic
QJ1310219 Wheat with specific starch composition and features for food and non-food purposes.
QJ1210257 Improvement of nutritional, dietetic and sensory properties of domestic, alternative and small-scale cereals and their mill products by technological processes with use of fermentative effect of lactic acid bacteria.
Technology Agency of the Czech Republic
TA03010625 New materials and technology for development of multiplex test for complex diagnostics in medicine and food allergens detection
Food TIP - projeCt HighTech Europe
video: http://youtu.be/jzDmU63MjdE

Research activity 2013
The main activities of the institute consisted in fulfilling the research plan and working on the research projects of the Ministry of Agriculture of the Czech Republic, Ministry of Education, Youth and Sports of the Czech Republic, Ministry of Industry and Trade of the Czech Republic, and the project of the EU’s 6th and 7th Framework Programme and the project of Network of Excellence (NoE).

Project No.



Research Plan

MZE 0002702202 Food quality and safety in a modern society. Research section

Projects of Ministry of Agriculture of the Czech Republic

QI191B089 New methods and procedures of utilizing agricultural raw materials for the concept of functional foods. Department of Nutritive Substances
QI191B095 A study and characterization of grains of high nutritional value for special bakery and pastry industry purposes. Department of Nutritive Substances
QI191B274 Research and development of synbiotic fermented milk products. Department of Quality Features and Microbial Products
QI191B094 Varietal grape juices with health benefits. Department of Food Engineering
QI101B088 Non-toxic efficacious ecological inactivation of insect pests in stored grain, preserving its bioactivity, based on controlled atmospeheres Department of Food Engineering
QI101B090 New procedures of producing functional cereal and dairy foods and functional beverages containing bioactive ingredients from selected plant and animal agricultural raw materials utilizing probiotic microorganisms and procedures of their assessment. Research section
QI101B053 New processes for agriculture raw materials utilization and production of main sorts of food products with higher quality, safety, competition aktivity and nutritional benefits for consumers. Department of Food Engineering

Safety of cereal bioproducts from the view of alternaria and fusarra mycotoxins occurence.

Department of Nutritive Substances

New methods of manufacture and of the control of quality and effects of probiotic foods.

Department of Quality Features
and Microbial Products


Improvement of nutritional, dietary and sensory characteristics of domestic, especially alternative and low-volume, cereals and milled products made from these by technologies using fermentation effects of lactic fermentation bacteria.

Department of Nutritive Substances


Extraction of lignans from wood pulp and their use in food supplements with significant biological effects.

Department of Food Engineering


Wheat with the specific composition and properties of starch for food and industrial purposes.

Department of Nutritive Substances

Projects of Ministry of Education, Youth and Sports of the Czech Republic

7E091115 European Network for integrating novel technologies for food processing. Department of Food Engineering

 „Po.Zdrav – popularization of health“

Department of Quality Features and Microbial Products

Projects of Ministry of Industry and Trade of the Czech Republic

FR-TI3/496 Development of technology for production and application of glutathion forms with high biological utilization for oxidative stress repression (irradation, chemotherapie). Department of Quality Features and Microbial Products

Projects TA CR


Technological developments in processing legumes of very high nutritional value newly introduced worldwide to conventional foods and dietary and nutritional products.

Department of Quality Features and Microbial Products


New materials and technologies for the development of multiplex assays applied in complex healthcare diagnostics and in the detection of allergens in foods.

Department of Nutritive Substances

Projects IGA

Optimization of physical characteristics of lowflow vascular substitutes.

Department of Quality Features and Microbial Products

International projects

NOVELQ Novel Processing Methods for Production and Distribution of High-Quality and Safe Foods. Department of Food Engineering
HighTech Europe European Network for integrating novel technologies for food processing. Department of Food Engineering
ICE-E Improving Cold storage Equipment in Europe Department of Food Engineering

Our institute is beheficiary of the project ICE-E, more info see at www.ice-e.eu
Our institute is beneficiary of the project of the 7. FP HighTech Europe, details see
>"HighTech Europe news - Knowledge auction"

Results of main activities 2013
The results achieved in various projects, in research suported by grants and by the work under the research plan are presented in the form of research or technical papers, patents, or papers read at workshops and conferences.



Papers in citation ranked journals


Papers in Scopus


Papers in peer-reviewed journals


Papers in foreign proceedings


Book chapters


Papers in Czech proceedings


Papers in non-reviewed journals




Utility models


Prototypes, Functional models, Licence agreements,
Varified technologies, Certified mathodologies






Most important results achieved in 2013
authors from other organizations are marked by an asterisk (*)

Adámek L., Urban M., Beran M., Rutová E.: Způsob semikontinuální fermentační výroby etanolu, komplexu syrovátkových bílkovin a kvasničné biomasy ze syrovátky. [Method of semicontinual fermentation production of ethanol, whey proteins and yeast biomass from whey.] Patent No. 303827.
The patent concerns the procedure of the simultaneous production of ethanol and the complex of whey protein concentrate and yeast biomass. The principle consists in semicontinous anaerobic fermentation of whey medium with Fabospora fragilis, Saccharomyces fragilis, or some of the strains of Kluyveromyces or Candida species. The complex of whey protein concentrate and yeast biomass can be used for the production of many functional food products and nutraceuticals.

Balík* J., Híc* P., Tománková* E., Tříska* J., Vrchotová* N., Houška M., Landfeld A., Strohalm J., Novotná P.: Effect of physical methods of treatment of grapes on the content of resveratrol. XXXVIth
World Congress of Vine and Wine of the International Organization of Vine and Wine in Bucharest, Romania, 2. 6. 2013–8. 6. 2013, ISBN 979-10-91799-16-4.
-resveratrol belongs to the group of stilbenes and shows a number of important biological properties. It is also often classified as belonging to phytoalexins, which are secondary metabolites of many plants that produce these compounds as a response to effects of either microbial stress situations or abiotic factors. Using physical methods, the process of resveratrol induction due to the treatment of grapes with UV irradiation and ozonization was studied. Various methods of maceration of grapes were also compared. The highest content of resveratrol (53 mg/kg of dry skins) was found in grapes of the variety Blaufränkisch treated with ozonized water (2.1 ppm) for a period of 10 minutes and stored thereafter for 48 hours. In grapes of the vareity Grüner Veltliner treated with UV-C irradiation (250 W) for 30 seconds and also stored for a period of 48 hours, the content of resveratrol was 49 mg/kg of dry skins. Effects of three different variants of grape maceration were studied at two different temperatures. The best results were obtained after heating crushed grapes at 80 °C for 20 to 40 minutes. This thermomaceration of grapes increased the content of resveratrol in grape must as much as 50 times.

Bohačenko I., Pinkrová J., Laknerová I., Kunová* G., Pechačová* M., Šalaková* A.: Čerstvý synbiotický sýr s obsahem probiotik a fruktanů. [Fresh synbiotic cheese containing probiotics and fructans.] Utility model No. 25993.
Fresh synbiotic cheese can be used as a functional food and also e. g. as a constituent part of dietary nutrition, in convalescent patients and after the completion of antibiotic therapy. For smaller producers this is an opportunity for product line extension requiring no additional technology. At the same time it is possible to utilize the by-product, whey with the residual content of prebiotics, for the manufacture of synbiotic fermented whey beverages, thus reducing the production costs of both products.

Bohačenko I., Pinkrová J., Vavreinová S.: Způsob výroby fermentovaného syrovátkového nápoje s laktulosou. [Method for producing a fermented whey beverage with lactulose.] Patent No. 304 158.
The invention refers to the way of producing non-alcoholic fermented beverages from whey and isomerized deproteinized whey, which contain lactulose and have probiotic and prebiotic (synbiotic) properties. The production of this synbiotic beverage with outstanding health effects will contribute to the higher utilization of whey and deproteinated whey for human nutrition, and will also favourably influence economic results of quark and cheese production.

Erban V., Landfeld A., Kováříková E., Houška M., Antošová J., Novotná P., Průchová J.: Způsob dekontaminace zeleniny kyselinou peroxyoctovou. [A method of vegetable decontamination with peroxyacetic acid.] Patent No. 304157.
The method of vegetable decontamination by peroxacetic acid is applied in two phases: in the first phase concentrated peroxyacetic acid is added to the package of vegetables, which is subsequently sealed; after 8 to 40 hrs the second phase follows, when peroxyacetic acid is introduced again into the package, which is then resealed. Vegetables processed in this way are stored under current storage conditions. Decontamination proceeds by the diffusion of peroxyacetic acid vapours into the vegetables.

Gabrovská D., Rysová J., Laknerová I., Ouhrabková J.: Směsná ovocno-zeleninová a zeleninová šťávas přídavkem inulinu, lecithinu a ovocného sirupu. [Blended fruit-vegetable and vegetable juice with the addition of inulin, lecithin and fruit syrup.] Utility model No. 24747.

Gabrovská D., Rysová J., Laknerová I., Ouhrabková J.: Směsná ovocno-zeleninová a zeleninová šťáva s přídavkem inulinu, lecithinu a ovocného sirupu. [Blended fruit-vegetable and vegetable juice with the addition of inulin, lecithin and fruit syrup.] Utility model No. 24817.
Both utility models contain formulas of blended fruit-vegetable or vegetable juices, namely two- or threeingredient juices with the addition of inulin, lecithin and cranberry or sea-buckthorn syrup (juice), which are acidified by sauerkraut juice.

Houska M., Setinova* I., Kucera* P.: Food allergens and processing – A review of recent results. 291–337, chapter 16 in book Yanniotis S. et al. (eds.) Advances in Food Process Engineering Research and Applications, Food Engineering Series, DOI 10.1007/978-1-4614-7906-2, © Springer Science+Business Media New York 2013, 677 p., ISBN 978-1-4614-7906-2, ISSN 1571-0297.
There are few successful processing methods for deallergization of foods on an industrial scale. The currently marketed hypoallergenic or nonallergenic products are mostly prepared by enzymatic hydrolysis (infant formula) or by intentional design from nonallergenic components (e.g., gluten-free bakery products, gluten free beer). Deallergization is a challenge for food engineers and those involved in developing novel food processing technologies. High-pressure or pulsed ultraviolet light treatment could be used in the near future to enhance enzymatic reactions or speed the oxidation and polymerization of phenolics and allergenic components that are naturally present in food or intentionally added to foods (e.g., apple juice, peanut butter). Our review shows that study conclusions are seldom based on more than two allergenicity tests. There are examples of where in vitro tests provided satisfactory results but in vivo tests yielded contradictory results. Great care should be taken in testing before food items are released onto the market and labelled as hypoallergenic products. The food industry should work to develop hypoallergenic foods using the methods described here; however, the new products will require thorough studies using the gold standard DBPCFC, skin-prick test, basophil test, and tests based on IgE immunodetection methods and must demonstrate lowered or diminished allergic reactions. Additionally, genetic manipulation offers a great opportunity to breed plants with limited allergen content. However, this method could produce different proteins to which people would become sensitized after daily longterm consumption. Therefore, other methods should be pursued at the same time.

Houška M., Strohalm J., Mikyška* A., Čermák* P.: Potravinový přípravek s čerstvým chmelem a způsob jeho výroby. [Food preparation containing fresh hops and procedure for preparing thereof.] Patent No. 304200.
A food preparation with fresh hops, containing a homogenate of fresh hops treated with high pressure, contains a vehicle in the form of hydrocolloids. It also contains flavouring agents, vitamins and minerals. The food preparation is manufactured by adding frehs hops homogenate treated with high pressure to the dissolved form of hydrocolloids. After mixing with hydrocolloids the homogenate is heated to between 70°C and the boiling temperature for at least 10 seconds and then the mix is chilled to the filling temperature and poured into the pans, or hot-filled into consumer packaging. The homogenate, after its treating with a temperature of 121°C at the maxiumum, is mixed with the prepared hydrocolloid, the mix is then chilled to the filling temperature and poured into the pans, or hot-filled into consumer packagings. Flavouring agents, vitamins and minerals are mixed into the prepared hydrocolloid.

Jurková* M., Čejka* P., Houška M., Mikyška* A.: Simultánní stanovení prenylflavonoidů a isoflavonoidů ve chmelu a pivu metodou HPLC-DAD: Studie aplikace homogenátu zeleného chmele v pivovarském procesu. [Simultaneous assessment of prenylflavonoids and isoflavonoids in hops and beer by
the HPLC-DAD method: Study of application of green hop homogenate in the brewing process.]
Kvasný Prům. (2013) 59(2): 41–49, ISSN 0023-5830.
Polyphenolic substances belonging to prenylflavonoids and isoflavonoids have health-promoting effects and protecting effects against many civilization diseases. They act as antioxidants, have anti-cancer, anti-microbial and anti-inflammatory effects, some of them are phytoestrogens and counteract osteoporosis. A novel HPLC-DAD analytical method for simultaneous determination of prenylflavonoids (xanthohumol, isoxanthohumol, 8-prenylnaringenin, 6-prenylnaringenin) and isoflavonoids (daidzein, genistein, formononetin and biochanin A) in hops and beer was developed, and a study on the impact of hopping by green hops homogenate stabilized by high pressure on the content of these substances in beer was carried out. The elaborated method may find application in the monitoring of the bioactive flavonoids content in hop raw materials and beer. Application of green hops homogenate (20 % alpha acids per batch) in the last hop addition resulted in increased contents of xanthohumol and
6-prenylnaringenin in beer by approx. 50 % and 100 % respectively, compared with dried hops. Application into a whirlpool increased xanthohumol and
8-prenylnaringenin content in beer by approx. 55 % and 115 % respectively. With the exception of a significant increase in the value of genistein in whirlpool application, no influence of non-dried hops on the isoflavonoids content in beer was found. Hopping by green hops homogenate shows an interesting possibility of natural increase in the content of xanthohumol in beer. In further research the results of preliminary studies shall be verified.

Kučerová* Z., Kýhos K., Aulický* R.: Efficiency of MA treatment on mortality of arthropods. International Conference on IPM in museums, archives and historic houses. 5–7 June 2013, Kunsthistorisches Museum Vienna, Austria. Book of Abstracts, p. 83. Organized by: Dr. Pascal Querner, University of Natural Resources and Life Sciences, Institute of Zoology, Vienna, Austria.
Booklice of the family Liposcelididae (Insecta: Psocodea) commonly occur in a wide selection of synanthropic biotopes. They are frequent pests in commercial commodities, in food and feed processing facilities, households and museums. They can feed on, and cause damage to, various organic materials. In museums they can attack plant and insect specimens. They can also cause damage to old books and manuscripts. Our research was focused on the modified atmosphere (MA), which is a wholesome treatment that eliminates the content of atmospheric oxygen without leaving any harmful residues. The effects of vacuum, chemical absorbent ATCO 400 and nitrogen increase the mortality of adult Liposcelis bostrychophila. The results of laboratory experiments are presented as correlated with temperature and exposure time. Booklice susceptibility to MA is compared with results obtained in some other arthropod pests.

Kučerová* Z., Kýhos K., Aulický* R., Stejskal* V.: Low-pressure treatment to control food-infesting pests. (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine. Czech J. Food Sci. (2013) 31(1): 94–98, ISSN 1213-1800.
Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditions have created an urgent need for a physical method of protecting food against pests. Therefore, a vacuum packing machine was used for laboratory testing of the effectiveness of vacuum packaging on the mortality of the red flour beetle (Tribolium castaneum) and granary weevil (Sitophilus granarius) at different temperatures and exposure times. There were significant differences in the susceptibility to low pressure (vacuum) between the adult insects of both tested species: T. castaneum was approximately 10 times more susceptible to low pressure than S. granarius. A higher temperature significantly shortens the vacuum exposure time necessary to reach 100 % mortality in the tested beetles under a constant low-pressure value (1 kPa). The lethal times (LT99) for adult
T. castaneum were 15.1 h at 25 °C and 30.8 h at 15 °C. The lethal times (LT99) for adult S. granarius were 160.1 hours at 25 °C and 274 h at 15 °C.

Kýhos K., Strohalm J., Halama R., Landfeld A., Houška M., Kýhosová H., Novotná P., Kučerová* Z., Vaculová* K., Hutař* M., Kallasová* E., Svora* B.: Metodika nového postupu ekologické inaktivace hmyzu v zrninách vypěstovaných v bio-produkci (ověřená technologie). [Methodology of a new procedure of ecological inactivation of insects in grains grown in organic production (verified technology).]
Agreement on the use of research results between PRO-BIO, obchodní společnost s. r. o., and VÚPP, v.v.i., No. 21/2013 of 4 Nov 2013 – operational implementation of the result „Ecological inactivation of insect pests“.
Agreement on the use of research results between SEMIX PLUSO, spol. s r.o. and VÚPP, v.v.i., No. 23/2013 of 5 Nov 2013 – operational implementation of the result „Ecological inactivation of insect pests“.
Agreement on the use of research results between Sonnentor s. r. o. and VÚPP, v.v.i., No. 24/2013 of 5 Nov 2013, operational implementation of the result „Ecological inactivation of insect pests“.
Smlouva o využití výsledků výzkumu mezi VH Agroton s. r. o. a VÚPP, v.v.i., č. 22/2013 ze dne 5. 11. 2013 – provozní realizace výsledku „Ekologická inaktivace hmyzích škůdců“. [Agreement on the use of research results between VH Agroton s. r. o. and VÚPP, v.v.i., No. 22/2013 of 5 Nov 2013, operational implementation of the result „Ecological inactivation of insect pests“.]

Laknerová I., Mašková E., Fiedlerová V., Holasová M., Winterová R., Ouhrabková J., Vaculová* K., Martinek* P, Dvořáček* V., Ehrenbergerová* J.: Využití netradičních forem obilovin v pekárenských výrobcích obohacených kyselinou listovou. [Use of non-traditional grains in bakery products enriched with
folic acid.]
Úroda. 12/2013, vědecká příloha, 396–399, ISSN 0139-6013.
The aim of this work was to develop formulas of bakery products with the increased content of folic acid and to monitor the impact of the addition of 30–68 % of milling fractions of non-tradition cereals and the 6-month storage time on the sensory and nutritional quality of final products. The graphic rating scale method was used for sensory assessment of appearance, colour, aroma, flavour, taste, aftertaste intensity, texture and the overall impression. The content of total dietary fibre, total polyphenols and carotenoids, vitamin E, thiamine, niacin, pantothenic acid, pyridoxine and added folic acid was observed.

Lexmaulová* H., Gabrovská D., Rysová J., Štumr* F., Netušilová* K., Blažková* M., Bulawová* H., Brychta* J., Šubrtová* Z., Pavelka* J., Iametti* S., Guisantes Del Barco* J.A., Martínez Quesada* J., Sun ~ en Pardo* E., Postigo Resa* I., Takkinen* K., Laukkanen* M.L., Piknová* L., Langerholc* T., Čenčič* A., Baršová* S., Cuhra* P., Plicka* J.: ELISA kit for peanut protein determination – Collaborative study. Journal of AOAC International. (2013) 96(5): 1041–1047, ISSN 1060-3271.
A collaborative study in 10 laboratories was performed to prove the validation of the ELISA method developed for the quantitative peanut protein determination in foods. The ELISA kit used for this study is based on rabbit polyclonal antibody. This kit does not produce any false positive results or crossreactivity with a broad range of peanut free food matrices. All participants obtained the Peanut ELISA kit with standard operational procedures, the list of samples, samples and a protocol for recording test results. The study included 15 food samples. Three food matrix samples of zero peanut content showed peanut protein content lower than the first standard (peanut protein content of 0.10 mg/kg). Three samples with peanut declared as an ingredient revealed peanut protein content out of calibration curve
(absorbance was above the highest standard) in all laboratories and three samples had the peanut content either above the highest standard or within the calibration curve depending on the laboratory. Six samples with peanut declared as an ingredient revealed the peanut proteins content within the calibration curve. Only these six samples together with positive control sample (CS2) were used for statistical evaluation. The statistical tests (Cochran, Grubbs and Mandel) and analysis of variance (ANOVA) were used for the evaluation of the collaborative study results. Repeatability and reproducibility limits as well as a limit of quantification (LOQcollaborative 0.22 mg peanut proteins/kg) and a limit of detection (LODcollaborative 0.07 mg peanut proteins/kg) for the kit were calculated.

Macháčková M., Holasová M., Mašková E.: The new on-line Czech Food Composition Database. Food Chem. (2013) 140(3): Special Issue: SI, 533–538, ISSN 0308-8146.
The Czech experience with the development of a national food composition database starting from scratch in 2007 to its on-line version launched in 2010 is described. The on-line application is based on a compiled food composition database continuously processed in an internationally accepted harmonized format and a user-friendly Content Management System for administration of the database website by the compiler. The Czech contribution to on-line food composition databases provides dissemination of food composition data and moreover introduces new functionalities. Implementation of LanguaLTM descriptors/codes to search options extends tools for data retrieval. Introduction of deep linking of value references contributes to more detailed information about data sources. A photo gallery is an additional means of visual description of foods. The new functionalities are applicable for marking, retrieval and description of traditional and local foods. The presented approach is a newly introduced aspect to freely accessible on-line food composition database applications. It was developed with the aim to make the agenda of the compilation center more attractive both for suppliers of data from the food producers’ and food research community and for users of the on-line database. The presented arrangement has a potential to encourage future data suppliers to cooperate with the compilation center, as the means of the Czech on-line food composition database could make their effort to generate food composition data more visible.

Si-Yin Chung*, Houska M., Reed* S.: Reducing Peanut Allergens by High Pressure Combined with Polyphenol Oxidase. High Pressure Research. (2013) 33(4): 813–821, ISSN 0895-7959.
Polyphenol oxidase (PPO) has been shown to reduce major peanut allergens. Since high pressure (HP) can increase enzyme activity, we postulated that further reduction of peanut allergens can be achieved through HP combined with PPO. Peanut extracts containing caffeic acid were treated with each of the following: (1) HP; (2) HP + PPO; (3) PPO; and (4) none. HP was conducted at 300 and 500MPa, each for 3 and 10 min, 37 °C. After treatment, SDS-PAGE was performed and allergenic capacity (IgE binding) was determined colorimetrically in inhibition enzyme-linked immunosorbent assay and Western blots, using a pooled plasma from peanut-allergic patients. Data showed that HP alone had no effect on major peanut allergens. However, HP at 500MPa combined with PPO (HP500/PPO) induced a higher (approximately twofold) reduction of major peanut allergens and IgE binding than PPO alone or HP300/PPO. There was no difference between treatment times. We concluded that HP500/PPO at 3-min enhanced a twofold reduction of the allergenic capacity of peanut extracts, as compared to PPO itself.

Strohalm J., Čermák* P., Novotná P., Houška M., Mikyška* A.: Potravinový přípravek na bázi čokolády s čerstvým chmelem. [Chocolate-based food preparation with fresh hops.] Utility model No. 25580.
A chocolate-based food preparation with fresh hops following this technical solution, the conception of which is that it contains a homogenate of fresh hops treated with high pressure, and a vehicle in the form of chocolate. A food product was created having the form of chocolate candy filled with fondant containing fresh hops. The food preparation with fresh hops following this technical solution has the advantage that fresh hops find the way to the digestive tract, where they have favourable health effects. The combination of homogenate with chocolate increases the retention of the product in the stomach and hence the favourable effect of hops on the digestive tract.
Supported by:
License agreement between Carla s. r. o., VÚPP, v.v.i., VÚPS a. s. and the Thomayer Hospital on the use of the utility model „Chocolate-based food preparation with fresh hops“.

Strohalm J., Průchová J., Kmínková M., Novotná P., Houška M.: Čerstvá mrkvová šťáva bez aktivního alergenu Dau c1. [Fresh carrot juice without active Dau c1 allergen.] Patent reg. č. 304076. The conception of fresh carrot juice without the active allergen Dau c1 consists in the content of carrot matter with the addition of fresh apple juice with the original content of natural catalyzers of oxidation processes. Fresh carrot juice without the active allergen Dau c1 contains particles carrying oxygen on their surfaces.

Strohalm J., Průchová J., Kmínková M., Novotná P., Houška M.: Čerstvá jablečná šťáva s odstraněnou reaktivitou alergenu Mal d1. [Fresh apple juice with eliminated reactivity of the Mal d1 allergen.] Patent reg. č. 304077.
The conception of fresh carrot juice with the eliminated reactivity of the Mal d1 allergen consists in that it contains apple matter with the original content of natural catalyzers of oxidation processes and its particles carry oxygen on their surfaces.

Strohalm J., Halama R., Landfeld A., Houška M.: Zařízení na získání části využitelného odpadu při zpracování dřeva na řezivo. [Machinery for the partial recovery of the utilizable waste produced by processing wood into timber.] Patent reg. č. 304352.
In the machinery for the recovery of the utilizable waste produced by processing wood into timber the output of the woodworking machine into the transport section of the line is followed by a stop with an additional vibrator, or a stop with a loader. This causes that especially the knots fall out into the collecting tub. Non-utilizable waste falls out through the sieves located below the tub. The knot collecting sieve is followed by a chipper. The machinery for the recovery of utilizable waste has a drier attached behind the chipper.

Vokurka* J., Tříska* J., Vrchotová* N., Balík* J., Houška M.: Zahuštěná hroznová šťáva obohacená resveratrolem a kvercetinem. [Concentrated grape juice enriched with resveratrol and quercetin.] Užitný vzor reg. č. 26112.
Technical solution concerns the concentrated grape juice prepared from grape must and enriched with resveratrol and quercetin, which have favourable effects on the human organism.

Patents and utility models
listed in the overall survey of results are ready for practical applications – see section Client Service.

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