. . . "GA525/03/0374" . "The antimicrobial natural identical compounds, 1-monoacylglycerols and 6-O-acylsucroses\u00A0 (acyls: undecanoyl-, tridecanoyl- and hexadec-9-enoyl eg. palmitoleyl) were prepared by total synthesis. Analogous derivatives of fatty acids C10 - C16 were used as"@en . . "Acceptability of artificial preservatives in food products has been decreasing while requirements of the microbiological quality and durability of food products, including fat emulsions with higher aqueous activity are growing. Therefore, it isnecessary, besides implementing technological measures, to search appropriate natural and natural identical ingredients to satisfy these parameters. The objective of the project is to verify the efficacy of undecanoic, tridecanoic, and palmitoleicmonoesters with glycerol and saccharose in comparison with analogous lauric, kapric, myristic and palmitic acid monoesters to combine antimicrobial, emulsifying, and antioxidation properties for the preservation of emulsified fats. The following tasksimportant for practical use will be solved: 1) modelling of antimicrobiological action of undecanoic, tridecanoic, and palmitoleic acids esters with glycerol and saccharose to selected micro organisms, both in the model systems and in the emulsions."@en . . . . "18"^^ . "http://www.isvav.cz/projectDetail.do?rowId=GA525/03/0374"^^ . "18"^^ . "Antimicrobial Properties of the Fatty Acid Esters with Polyols"@en . . "2009-01-15+01:00"^^ . . . . "Antimikrobi\u00E1ln\u00ED vlastnosti ester\u016F mastn\u00FDch kyselin s polyoly" . . . "Antimikrobi\u00E1ln\u00ED p\u0159\u00EDrodn\u011B identick\u00E9 l\u00E1tky, 1-monoacylglyceroly a 6-O-acylsacharosy (acyly: undekanoyl-, tridekanoyl- a hexadec-9-enoyl tj. palmitoleyl) byly p\u0159ipraveny tot\u00E1ln\u00ED synt\u00E9zou. Analogick\u00E9 deriv\u00E1ty mastn\u00FDch kyselin C10-C16 byly pou\u017Eity jako srovn\u00E1"@cs . . "1"^^ . . . "1"^^ . "P\u0159ijatelnost chemick\u00FDch konzerva\u010Dn\u00EDch l\u00E1tek v potravin\u00E1ch kles\u00E1, zat\u00EDmco po\u017Eadavky na mikrobiologickou jakost a trvanlivost potravin, v\u010Detn\u011B emulsn\u00EDch tukov\u00FDch v\u00FDrobk\u016F s vy\u0161\u0161\u00ED vodn\u00ED aktivitou, rostou. Je proto t\u0159eba, vedle technologick\u00FDch opat\u0159en\u00ED,hledat vhodn\u00E9 p\u0159\u00EDrodn\u00ED nebo p\u0159\u00EDrodn\u011B identick\u00E9 l\u00E1tky k zaji\u0161t\u011Bn\u00ED t\u011Bchto parametr\u016F. C\u00EDlem projektu je ov\u011B\u0159it \u00FA\u010Dinnost monoester\u016F glycerolu a sacharosy s kyselinami undekanovou, tridekanovou a palmitolejovou v porovn\u00E1n\u00ED s analogick\u00FDmi monoestery kyselinykaprinov\u00E9, laurov\u00E9, myristov\u00E9 a palmitov\u00E9 z hlediska spojen\u00ED vlastnost\u00ED antimikrobi\u00E1ln\u00EDch, d\u00E1le emulga\u010Dn\u00EDch a p\u0159edev\u0161\u00EDm antioxida\u010Dn\u00EDch pro konzervaci emulgovan\u00FDch tuk\u016F.Budou \u0159e\u0161eny pro praxi d\u016Fle\u017Eit\u00E9 probl\u00E9my: 1. Modelov\u00E1n\u00ED antimikrobi\u00E1ln\u00EDho \u00FA\u010Dinkuester\u016F kyselin undekanov\u00E9, tridekanov\u00E9 a palmitolejov\u00E9 s glycerolem a sacharosou na vybran\u00E9 mikroorganismy v modelov\u00FDch syst\u00E9mech a v emulz\u00EDch. Porovn\u00E1n\u00ED s \u00FA\u010Dinky monolaurinu a 6-O-lauroylsacharosy. 2.Synt\u00E9za monoester\u016F kyselin podle ad.1 s glycerolem a" . . . "Neuvedeno."@en . . . "0"^^ .