About: Gewürzextrakte in Kochsalami.

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About: Gewürzextrakte in Kochsalami. Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Die Zugabe von Antioxidanten, die Aus Gewürzen extrahiert wurden, hatte positiven Einfluss auf die Hemmung der Oxidation von Fette und Hämpigmenten, und dadurch erhöhte die Farbstabilität der Kochsalami. So kann die geeignete Dosierung der Rosmarinkomponenten der Verlängerung der Haltbarkeit sowie der Erhöhung der Qualität beitragen. In sausage production spices are not only used for their flavour but they are aslo often used due to their antimicrobial and antioxidant properties. Here is an example of how spice extracts work in the orginal Czech coocked salami %22Vysočina%22. Rosemary extracts were split up into a light and a heavy fraction which were testedseparately. While the light farction effectively impaired the fat oxidation and discoloration, the addition of the heavy fraction remained practically ineffective. (en)
Title	Gewürzextrakte in Kochsalami. Spice extracts in coocked salami (en)
skos:prefLabel	Gewürzextrakte in Kochsalami. Spice extracts in coocked salami (en)
skos:notation	RIV/60461373:22330/10:00023769!RIV11-MPO-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(FT-TA3/059)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	260742
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00023769
http://linked.open...riv/jazykVysledku	ger - němčina
http://linked.open.../riv/klicovaSlova	rosemary; antioxidant; coocked salami; heampigment oxidation; lipid oxidation (en)
http://linked.open.../riv/klicoveSlovo	lipid oxidation antioxidant rosemary coocked salami heampigment oxidation
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[464013652DEE]
http://linked.open...i/riv/nazevZdroje	Fleischereitechnik
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	*Impact of selected additives on shelf life, colour, water binding capacity, texture and organoleptic properties of meat products.
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	26
http://linked.open...iv/tvurceVysledku	Pipek, Petr Rohlík, Bo-Anne
issn	0176-9502
number of pages	3 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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