"Tato kniha je ucelen\u00FDm p\u0159ehledem zam\u011B\u0159en\u00FDm na nutri\u010Dn\u00ED hodnotu a rozli\u010Dn\u00E9 aspekty kvality ryb a dal\u0161\u00EDch produkt\u016F akvakultury. Jsou pops\u00E1ny vlastnosti masa sladkovodn\u00EDch i mo\u0159sk\u00FDch druh\u016F ryb, statistick\u00E1 sledov\u00E1n\u00ED sv\u011Btov\u00E9ho rybolovu a akvakultury v\u010Detn\u011B vz\u00E1jemn\u00E9ho srovn\u00E1n\u00ED. Jsou zm\u00EDn\u011Bny rovn\u011B\u017E aspekty r\u016Fzn\u00E9 \u00FArovn\u011B v\u00FD\u017Eivy a jejich efekt na v\u00FDslednou kvalitu. Diskutov\u00E1ny jsou vlivy lovu, zach\u00E1zen\u00ED, zpracov\u00E1n\u00ED a skladov\u00E1n\u00ED. Prezentov\u00E1ny jsou dob\u0159e zn\u00E1m\u00E9, ale i exotick\u00E9 druhy a \u0161irok\u00E1 \u0161k\u00E1la produkt\u016F, v\u010Detn\u011B technologie jejich v\u00FDroby. C\u00EDlem t\u00E9to publikace je p\u0159in\u00E9st \u010Dten\u00E1\u0159i, \u010Desk\u00E9mu konzumentu ryb, velk\u00E9 mno\u017Estv\u00ED relevantn\u00EDch informac\u00ED o jejich stoln\u00ED hodnot\u011B, kvalit\u011B a zp\u016Fsobech p\u0159\u00EDpravy a t\u00EDm inspirovat a p\u0159isp\u011Bt ke zv\u00FD\u0161en\u00ED konzumace t\u011Bchto jedine\u010Dn\u00FDch, zdrav\u00ED prosp\u011B\u0161n\u00FDch potravin v restaura\u010Dn\u00EDch za\u0159\u00EDzen\u00EDch a kuchyn\u00EDch \u010Cesk\u00E9 republiky. Kniha je rozd\u011Blena do \u010Dty\u0159 kapitol. Prvn\u00ED kapitola je zam\u011B\u0159ena na statistiky lovu a chovu ryb v celosv\u011Btov\u00E9m m\u011B\u0159\u00EDtku se zam\u011B\u0159en\u00EDm na Evropu a \u010Ceskou republiku. Druh\u00E1 kapitola p\u0159in\u00E1\u0161\u00ED souhrn jednotliv\u00FDch aspekt\u016F kvality ryb\u00EDho masa a jeho produkt\u016F. Jsou pops\u00E1ny r\u016Fzn\u00E9 procesy ka\u017Een\u00ED a degradace ryb\u00ED svaloviny v\u010Detn\u011B faktor\u016F, kter\u00E9 je ovliv\u0148uj\u00ED. Zm\u00EDn\u011Bny jsou jednotliv\u00E9 nutri\u010Dn\u00ED aspekty, obsah lidsk\u00E9mu zdrav\u00ED prosp\u011B\u0161n\u00FDch l\u00E1tek, ale i cesty mo\u017En\u00E9 kontaminace a zp\u016Fsoby ochrany p\u0159ed n\u00ED. T\u0159et\u00ED kapitola jsou uvedeny a diskutov\u00E1ny faktory ovliv\u0148uj\u00EDc\u00ED kvalitativn\u00ED aspekty ryb\u00EDho masa. Tato \u010D\u00E1st zahrnuje jednotliv\u00E9 kroky od lovu a chovu, p\u0159es zpracov\u00E1n\u00ED a r\u016Fzn\u00E9 zp\u016Fsoby skladov\u00E1n\u00ED, a\u017E po fin\u00E1ln\u00ED \u00FApravu na produkty, tzv. %22z vody na tal\u00ED\u0159%22. D\u016Fle\u017Eitou sou\u010D\u00E1st\u00ED t\u0159et\u00ED kapitoly jsou popisy technologi\u00ED v\u00FDroby zn\u00E1m\u00FDch, ale i m\u00E9n\u011B zn\u00E1m\u00FDch produkt\u016F. Posledn\u00ED kapitola je zam\u011B\u0159ena na gastronomick\u00E9 vyu\u017Eit\u00ED masa ryb, a\u0165 u\u017E v restaurac\u00EDch nebo v dom\u00E1cnostech. Sou\u010D\u00E1st\u00ED kapitoly je popis jednotliv\u00FDch druh\u016F sladkovodn\u00EDch a mo\u0159sk\u00FDch ryb, kter\u00E9 jsou v\u00FDznamn\u00E9 z hlediska obchodn\u00EDho uplatn\u011Bn\u00ED v \u010Cesk\u00E9 republice." . "RIV/60076658:12520/14:43886939!RIV15-GA0-12520___" . "Kvalita a gastronomie ryb a ryb\u00EDch v\u00FDrobk\u016F" . . . . . "RIV/60076658:12520/14:43886939" . "Kvalita a gastronomie ryb a ryb\u00EDch v\u00FDrobk\u016F"@cs . "Vejsada, Pavel" . . "5"^^ . . . . "12520" . "Sampels, Sabine" . "In the present book we give an overview about the nutritional value and various quality aspects of aquatic foods. Differences between marine and freshwater fish, fishery and aquaculture as well as effects and possibilities of different feed compositions are highlighted. The effects of handling, storage and processing are discussed. We present both well-known and exotic species and a wide variation of products as well as ways of preparation. Our aim is to spread as much information as possible about aquatic foods, their nutritional value and delicacy to the Czech population and give inspiration for the use of these delicious and healthy food products to restaurant chefs, cantinas and private households. The book is divided in four chapters. First the statistics and trends of aquaculture and fish consumption world-wide with a focus on Europe and Czech Republic are reviewed. In the second chapter the main quality factors of fish and fish products are highlighted. This includes an overview of the different processes of spoilage and the involved factors as well as an overview of possible contaminants. Also the nutritional value of fish and fish products is reviewed. In the third chapter the factors that influence the various quality aspects of fish and fish products are elucidated. This chapter includes all steps in the whole chain from fish to ready product, from pond to plate. Besides the effects of catching/harvesting and first handling also the effects of storage in different systems, packaging and a wide number of processing technologies are discussed and reviewed. In the last chapter finally the gastronomical use of fish is presented including a description of the main fresh water and marine species available on the Czech market."@en . . "Tato kniha je ucelen\u00FDm p\u0159ehledem zam\u011B\u0159en\u00FDm na nutri\u010Dn\u00ED hodnotu a rozli\u010Dn\u00E9 aspekty kvality ryb a dal\u0161\u00EDch produkt\u016F akvakultury. Jsou pops\u00E1ny vlastnosti masa sladkovodn\u00EDch i mo\u0159sk\u00FDch druh\u016F ryb, statistick\u00E1 sledov\u00E1n\u00ED sv\u011Btov\u00E9ho rybolovu a akvakultury v\u010Detn\u011B vz\u00E1jemn\u00E9ho srovn\u00E1n\u00ED. Jsou zm\u00EDn\u011Bny rovn\u011B\u017E aspekty r\u016Fzn\u00E9 \u00FArovn\u011B v\u00FD\u017Eivy a jejich efekt na v\u00FDslednou kvalitu. Diskutov\u00E1ny jsou vlivy lovu, zach\u00E1zen\u00ED, zpracov\u00E1n\u00ED a skladov\u00E1n\u00ED. Prezentov\u00E1ny jsou dob\u0159e zn\u00E1m\u00E9, ale i exotick\u00E9 druhy a \u0161irok\u00E1 \u0161k\u00E1la produkt\u016F, v\u010Detn\u011B technologie jejich v\u00FDroby. C\u00EDlem t\u00E9to publikace je p\u0159in\u00E9st \u010Dten\u00E1\u0159i, \u010Desk\u00E9mu konzumentu ryb, velk\u00E9 mno\u017Estv\u00ED relevantn\u00EDch informac\u00ED o jejich stoln\u00ED hodnot\u011B, kvalit\u011B a zp\u016Fsobech p\u0159\u00EDpravy a t\u00EDm inspirovat a p\u0159isp\u011Bt ke zv\u00FD\u0161en\u00ED konzumace t\u011Bchto jedine\u010Dn\u00FDch, zdrav\u00ED prosp\u011B\u0161n\u00FDch potravin v restaura\u010Dn\u00EDch za\u0159\u00EDzen\u00EDch a kuchyn\u00EDch \u010Cesk\u00E9 republiky. Kniha je rozd\u011Blena do \u010Dty\u0159 kapitol. Prvn\u00ED kapitola je zam\u011B\u0159ena na statistiky lovu a chovu ryb v celosv\u011Btov\u00E9m m\u011B\u0159\u00EDtku se zam\u011B\u0159en\u00EDm na Evropu a \u010Ceskou republiku. Druh\u00E1 kapitola p\u0159in\u00E1\u0161\u00ED souhrn jednotliv\u00FDch aspekt\u016F kvality ryb\u00EDho masa a jeho produkt\u016F. Jsou pops\u00E1ny r\u016Fzn\u00E9 procesy ka\u017Een\u00ED a degradace ryb\u00ED svaloviny v\u010Detn\u011B faktor\u016F, kter\u00E9 je ovliv\u0148uj\u00ED. Zm\u00EDn\u011Bny jsou jednotliv\u00E9 nutri\u010Dn\u00ED aspekty, obsah lidsk\u00E9mu zdrav\u00ED prosp\u011B\u0161n\u00FDch l\u00E1tek, ale i cesty mo\u017En\u00E9 kontaminace a zp\u016Fsoby ochrany p\u0159ed n\u00ED. T\u0159et\u00ED kapitola jsou uvedeny a diskutov\u00E1ny faktory ovliv\u0148uj\u00EDc\u00ED kvalitativn\u00ED aspekty ryb\u00EDho masa. Tato \u010D\u00E1st zahrnuje jednotliv\u00E9 kroky od lovu a chovu, p\u0159es zpracov\u00E1n\u00ED a r\u016Fzn\u00E9 zp\u016Fsoby skladov\u00E1n\u00ED, a\u017E po fin\u00E1ln\u00ED \u00FApravu na produkty, tzv. %22z vody na tal\u00ED\u0159%22. D\u016Fle\u017Eitou sou\u010D\u00E1st\u00ED t\u0159et\u00ED kapitoly jsou popisy technologi\u00ED v\u00FDroby zn\u00E1m\u00FDch, ale i m\u00E9n\u011B zn\u00E1m\u00FDch produkt\u016F. Posledn\u00ED kapitola je zam\u011B\u0159ena na gastronomick\u00E9 vyu\u017Eit\u00ED masa ryb, a\u0165 u\u017E v restaurac\u00EDch nebo v dom\u00E1cnostech. Sou\u010D\u00E1st\u00ED kapitoly je popis jednotliv\u00FDch druh\u016F sladkovodn\u00EDch a mo\u0159sk\u00FDch ryb, kter\u00E9 jsou v\u00FDznamn\u00E9 z hlediska obchodn\u00EDho uplatn\u011Bn\u00ED v \u010Cesk\u00E9 republice."@cs . . "Kvalita a gastronomie ryb a ryb\u00EDch v\u00FDrobk\u016F"@cs . . "Vod\u0148any" . "P(ED2.1.00/01.0024), P(GA13-01543S), P(LO1205), S" . "Sampels, Sabine" . "Zaj\u00EDc, Tom\u00E1\u0161" . . . "Quality and gastronomy of fish and fish products"@en . "5"^^ . . "Mr\u00E1z, Jan" . . "978-80-87437-85-8" . "contaminants; fish nutrients; preservation; spoilage; human health; storage; preparation; processing; handling; Quality"@en . . "25350" . "Kvalita a gastronomie ryb a ryb\u00EDch v\u00FDrobk\u016F" . . . "Quality and gastronomy of fish and fish products"@en . . . . . "247"^^ . . "Lev\u00FD, Eduard" . "Neuveden" . . . "Jiho\u010Desk\u00E1 univerzita v \u010Cesk\u00FDch Bud\u011Bjovic\u00EDch, Fakulta ryb\u00E1\u0159stv\u00ED a ochrany vod" . "[1E98437DA623]" . "247"^^ . "Kvalita a gastronomie ryb a ryb\u00EDch v\u00FDrobk\u016F" . . . .