. . "3"^^ . "0"^^ . "3"^^ . . "Neuvedeno."@en . . "0"^^ . . "B\u011Bhem skladov\u00E1n\u00ED konzumn\u00EDch vajec doch\u00E1z\u00ED k \u0159ad\u011B biochemick\u00FDch a fyzik\u00E1ln\u011B-chemick\u00FDch zm\u011Bn, kter\u00E9 vedou k postupn\u00E9mu sni\u017Eov\u00E1n\u00ED jejich nutri\u010Dn\u00ED, senzorick\u00E9, hygienick\u00E9 a technologick\u00E9 jakosti. V sou\u010Dasn\u00E9 dob\u011B neexistuje jednozna\u010Dn\u00E1 metoda na stanoven\u00ED kvality a \u010Derstvosti vajec. V\u011Bt\u0161ina doposud pou\u017E\u00EDvan\u00FDch krit\u00E9ri\u00ED m\u00E1 empirick\u00FD nebo semiempirick\u00FD charakter a vych\u00E1z\u00ED z parametr\u016F jako je hmotnost, specifick\u00E1 hmotnost, v\u00FD\u0161ka \u017Eloutku a b\u00EDlku, zm\u011Bna viskozity, hodnota pH b\u00EDlku a pod. V\u0161echny tyto meto jsousiln\u011B ovlivn\u011Bny mnoha faktory a ned\u00E1vaj\u00ED spolehliv\u00E9 v\u00FDsledky. Sou\u010Dasn\u00FD trend sm\u011B\u0159uje k hled\u00E1n\u00ED exaktn\u011B m\u011B\u0159iteln\u00FDch krit\u00E9ri\u00ED. C\u00EDlem projektu je vypracov\u00E1n\u00ED vhodn\u00E9 exaktn\u00ED metody stanoven\u00ED \u010Derstvosti a kvality vajec na z\u00E1klad\u011B zm\u011Bn, ke kter\u00FDm doch\u00E1z\u00ED b\u011Bhemskladov\u00E1n\u00ED. K tomuto \u00FA\u010Delu budou pou\u017Eity metody instrument\u00E1ln\u00ED anal\u00FDzy, p\u0159edev\u0161\u00EDm GC/MS (technika purge and trap), dovoluj\u00EDc\u00ED zkoncentrov\u00E1n\u00ED minoritn\u00EDch slo\u017Eek a jejich stanoven\u00ED. Sou\u010Dasn\u011B budou sledov\u00E1na i dal\u0161\u00ED krit\u00E9ria jako je senzorick\u00E1 jakost, v\u00FD\u0161ka"@cs . "1213"^^ . . "Elaboration of criteria for the prediction of freshness of eggs"@en . . "Vypracov\u00E1n\u00ED krit\u00E9ri\u00ED pro ur\u010Dov\u00E1n\u00ED \u010Derstvosti konzumn\u00EDch vajec"@cs . . "2212"^^ . "Unambiguous method for the determination of freshness and quality of eggs exists. Most up to now used criteria have an empirical or semiempirical character and include parameters such as weight, specific density, yolk or white index, Haugh unit, viscosity, pH changes and others. All these methods are strongly influenced by many factors and do not give satisfactory results. Research activities in this fields focus now on better measurable criteria which are in better relation with the quality andfreshness of eggs. The aim of this project is an elaboration of new suitable methods for the determination of freshness and quality of eggs which allow to follow the changes of quality during storage. For this purpose the modern instrumental methods ofanalysis, especially GC/MS based on a purge and trap technique will be used. This method allows concentration and subsequent determination of compounds occurring in very low concentrations. Besides volatile compounds further criteria such as sensory qual"@en . "1"^^ . .