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Wyszukujesz frazę "Linhartová, Veronika" wg kryterium: Autor


Wyświetlanie 1-2 z 2
Tytuł:
Determinants of corruption: a panel data analysis of Visegrad countries
Autorzy:
Linhartová, Veronika
Halásková, Martina
Powiązania:
https://bibliotekanauki.pl/articles/22443175.pdf
Data publikacji:
2022
Wydawca:
Instytut Badań Gospodarczych
Tematy:
corruption
control of corruption
determinants
panel data analysis
Visegrad countires
Opis:
Research background: Corruption is a phenomenon that has no borders, thus hindering the proper functioning of the social, economic, and legal systems of a given state. As the rankings assessing the level of corruption in various countries show, transition economies are more vulnerable to corruption than countries that have not undergone changes in the political and economic order. The Visegrad group is an example of such countries. Despite their efforts, these countries? governments have yet to match the evaluation of corruption indices for developed European countries. Purpose of the article: This study analyses the determinants of corruption in Visegrad countries to identify which determinants are the most impactful and thus should be the focus of Visegrad countries?governments when creating anti-corruption policies. Methods: Data for the period 1996?2019 from the databases of the World Bank, Transparency International, and the European Central Bank were used for panel data analysis. The study uses a comprehensive set of economic, socio-cultural, and political determinants that can influence corruption. The purpose of this large set of variables is to prevent possible distortion owing to omitted variables. Findings & value added: The results of the analysis of panel data show the main determinants of corruption in Visegrad countries are economic, political, and socio-cultural (phase of economic development, openness of the economy, size of the public sector, degree of urbanization, and women's share in the labour force). A significant effect was also demonstrated in the case of regulatory quality and public sector wages. The findings can serve as a valuable resource for policymakers to develop government policies in individual countries and to implement effective anti-corruption tools.
Źródło:
Equilibrium. Quarterly Journal of Economics and Economic Policy; 2022, 17, 1; 51-79
1689-765X
2353-3293
Pojawia się w:
Equilibrium. Quarterly Journal of Economics and Economic Policy
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Autorzy:
Bárta, Jan
Bártová, Veronika
Šindelková, Tereza
Jarošová, Markéta
Linhartová, Zuzana
Mráz, Jan
Bedrníček, Jan
Smetana, Pavel
Samková, Eva
Laknerová, Ivana
Powiązania:
https://bibliotekanauki.pl/articles/1363306.pdf
Data publikacji:
2020
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
beetroot
Beta vulgaris L. conditiva
beetroot meal
cultivar
boiling
betalain pigments
antioxidant activity
Opis:
Powders prepared from freeze-dried roots of six beetroot (Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100°C). Water and fat holding capacity (WHC and FHC), colour, contents of betalains and total phenolics (TPCs), and antioxidant activity were all significantly affected by cultivar as well as powder thermal treatment. WHC increased after boiling of the powder and varied between cultivars from 2.14 g/g (cv. D'Egypte) to 2.59 g/g (cv. Chioggia). The highest FHC of 1.22 g/g was observed in cv. Betina. Colour stability was optimal in the cultivars with red root flesh; with their lightness decrease between 6 and 10%. This corresponded with betalain content that was the highest in red cv. Betina; for which the values before and after boiling were 18.10 and 15.04 mg/g DM, respectively. Cultivar Betina significantly exceeded the other cultivars also in TPCs and antioxidant activity. The TPCs values of this cultivar were 3.73 and 3.32 mg gallic acid equivalents/g DM in the unboiled and boiled variant, respectively. Antioxidant activity of Betina powder before and after boiling was 11.13 and 11.69 mg ascorbic acid equivalents/g DM, respectively. The results indicated the significance of beetroot cultivar selection for thermal processing. Beetroots with red flesh significantly exceeded yellow and red-white cultivars in all the evaluated characteristics.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2020, 70, 4; 377-385
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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