Eva Lorencova

Assistant Profesor

Tomas Bata University in Zlín

Czech Republic

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Professors in Food Science

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About

Eva Lorencova is an Assistant Professor at Tomas Bata University in Zlín, Czech Republic. Her research interests include rheology and texture analysis of food products, particularly in relation to cheese, beverages, and biogenic amines in wines. Recent publications highlight her work on the physical characterization of fermented products and the impact of various hydrocolloids and emulsifying salts on food quality.

Articles (13)

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2020

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2020

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2020

Collaborators (11)

Vendula Kůrová

Tomas Bata University in Zlín

CZECH REPUBLIC

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Jana Šenkýřová

Associate Professor

Tomas Bata University in Zlín

CZECH REPUBLIC

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Barbora Lapcikova

Přírodovědecká Fakulta, Univerzita Karlova

CZECH REPUBLIC

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František Buňka

University of Defence

CZECH REPUBLIC

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Daniela Sumczynski

assoc. prof.

Univerzita Tomáše Bati ve Zlíně

CZECH REPUBLIC

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Michaela Černíková

Tomas Bata University in Zlín

CZECH REPUBLIC

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Leona Buňková

Tomas Bata University in Zlín

CZECH REPUBLIC

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Robert Gál

Tomas Bata University in Zlín

CZECH REPUBLIC

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Vendula Pachlová

Tomas Bata University in Zlín

CZECH REPUBLIC

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Zuzana Lazárková

Tomas Bata University in Zlín

CZECH REPUBLIC

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Richardos Nikolaos Salek

Associate professor

Tomas Bata University in Zlín

CZECH REPUBLIC

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Eva Lorencova

Research Interests

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About

Articles (13)

Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

Occurrence of biogenic amines in wines from the Central European region (Zone B) and evaluation of their safety

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes

Physical characterization of the milk chocolate using whey powder

Assessment of biogenic amines profile in ciders from the Central Europe region as affected by storage time

The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage

Biogenic amines occurrence in beers produced in Czech microbreweries

Collaborators (11)

Vendula Kůrová

Jana Šenkýřová

Barbora Lapcikova

František Buňka

Daniela Sumczynski

Michaela Černíková

Leona Buňková

Robert Gál

Vendula Pachlová

Zuzana Lazárková

Richardos Nikolaos Salek

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