"2"^^ . . "563032" . . . . . "Opatov\u00E1, Hana" . . . "80-902671-8-1" . . "Enzymov\u00E9 zm\u011Bny minim\u00E1ln\u011B opracovan\u00FDch jablek"@cs . "V posledn\u00EDch letech pod vlivem trendu zdrav\u00E9ho zp\u016Fsobu \u017Eivota vzrostl z\u00E1jem o \u010Derstv\u00E9 minim\u00E1ln\u011B opracovan\u00E9 ovoce. Mezi minim\u00E1ln\u011B opracov\u00E1van\u00E9 plodiny pat\u0159\u00ED i jablka, jedno z nejv\u00EDce konzumovan\u00E9ho ovoce, kter\u00E1 jsou zdrojem d\u016Fle\u017Eit\u00FDch nutri\u010Dn\u00EDch l\u00E1tek.V\u00FDznamn\u00FDm probl\u00E9mem p\u0159i zpracov\u00E1n\u00ED jablek je enzymov\u00E9 hn\u011Bdnut\u00ED, ke kter\u00E9mu doch\u00E1z\u00ED vlivem opracov\u00E1n\u00ED (loup\u00E1n\u00ED, kr\u00E1jen\u00ED apod.). Intenzita enzymov\u00E9ho hn\u011Bdnut\u00ED je d\u00E1na p\u0159edev\u0161\u00EDm aktivitou enzymu polyfenoloxidasy a obsahem fenolick\u00FDch l\u00E1tek jako substr\u00E1tu. B\u011Bhem mechanick\u00FDch operac\u00ED doch\u00E1z\u00ED k po\u0161kozen\u00ED bun\u011B\u010Dn\u00FDch struktur, uvoln\u011Bn\u00ED enzymu a jeho kontaktu s fenoly.(1) V t\u00E9to pr\u00E1ci byl hodnocen vliv modifikovan\u00E9 atmosfery a antioxida\u010Dn\u00EDho m\u00E1\u010Den\u00ED na enzymov\u00E9 zm\u011Bny minim\u00E1ln\u011B opracovan\u00FDch jablek. Pl\u00E1tky jable\u010Dn\u00FDch odr\u016Fd Golden Delicious a Red Delicious byly baleny do plastov\u00FDch pytl\u016F s modifikovan\u00FDmi atmosf\u00E9rami: 85% N2, 5% O2, 10% CO2 (MA) and 78% N2, 21% O2, 1% ostatn\u00ED plyny (NA). B\u011Bhem skladov\u00E1n\u00ED byly m\u011B\u0159eny zm\u011Bny barvy, pevnosti, aktivita polyfenoloxidasy, obsah" . "Enzymov\u00E9 zm\u011Bny minim\u00E1ln\u011B opracovan\u00FDch jablek" . "22330" . "Schov\u00E1nkov\u00E1, Jana" . . "RIV/60461373:22330/04:00012780" . "4"^^ . . . "Enzymov\u00E9 zm\u011Bny minim\u00E1ln\u011B opracovan\u00FDch jablek" . "apple;modified atmosphere;enzymatic changes"@en . "The impacts of chemical treatment and modified atmosphere on enzymatic changes in minimally processed apples were evaluated. Slices of apple cultivars Golden Delicious and Red Delicious were packed in plastic bags with modified atmospheres: 85% N2, 5% O2, 10% CO2 (MA) and 78% N2, 21% O2, 1% other gases (NA). The changes in colour, firmness, polyphenoloxidase activity, total phenols content and concentration of single phenols during storage were measured. It has been found that the effects of storage atmosphere and antioxidant treatment were not as important as the choice of apple cultivar. Red Delicious is a cultivar with high concentration of phenolic compounds and high activity of polyphenoloxidase; therefore it is difficult to limit the very fast enzymatic changes and subsequent discoloration."@en . "301;303" . "RIV/60461373:22330/04:00012780!RIV/2005/MSM/223305/N" . . "Enzymatic changes in minimally processed apples"@en . . "Cocci, E." . . "Dalla Rosa, M." . "Skalsk\u00FD dv\u016Fr, \u010CR" . "2004-05-24+02:00"^^ . "V posledn\u00EDch letech pod vlivem trendu zdrav\u00E9ho zp\u016Fsobu \u017Eivota vzrostl z\u00E1jem o \u010Derstv\u00E9 minim\u00E1ln\u011B opracovan\u00E9 ovoce. Mezi minim\u00E1ln\u011B opracov\u00E1van\u00E9 plodiny pat\u0159\u00ED i jablka, jedno z nejv\u00EDce konzumovan\u00E9ho ovoce, kter\u00E1 jsou zdrojem d\u016Fle\u017Eit\u00FDch nutri\u010Dn\u00EDch l\u00E1tek.V\u00FDznamn\u00FDm probl\u00E9mem p\u0159i zpracov\u00E1n\u00ED jablek je enzymov\u00E9 hn\u011Bdnut\u00ED, ke kter\u00E9mu doch\u00E1z\u00ED vlivem opracov\u00E1n\u00ED (loup\u00E1n\u00ED, kr\u00E1jen\u00ED apod.). Intenzita enzymov\u00E9ho hn\u011Bdnut\u00ED je d\u00E1na p\u0159edev\u0161\u00EDm aktivitou enzymu polyfenoloxidasy a obsahem fenolick\u00FDch l\u00E1tek jako substr\u00E1tu. B\u011Bhem mechanick\u00FDch operac\u00ED doch\u00E1z\u00ED k po\u0161kozen\u00ED bun\u011B\u010Dn\u00FDch struktur, uvoln\u011Bn\u00ED enzymu a jeho kontaktu s fenoly.(1) V t\u00E9to pr\u00E1ci byl hodnocen vliv modifikovan\u00E9 atmosfery a antioxida\u010Dn\u00EDho m\u00E1\u010Den\u00ED na enzymov\u00E9 zm\u011Bny minim\u00E1ln\u011B opracovan\u00FDch jablek. Pl\u00E1tky jable\u010Dn\u00FDch odr\u016Fd Golden Delicious a Red Delicious byly baleny do plastov\u00FDch pytl\u016F s modifikovan\u00FDmi atmosf\u00E9rami: 85% N2, 5% O2, 10% CO2 (MA) and 78% N2, 21% O2, 1% ostatn\u00ED plyny (NA). B\u011Bhem skladov\u00E1n\u00ED byly m\u011B\u0159eny zm\u011Bny barvy, pevnosti, aktivita polyfenoloxidasy, obsah"@cs . "[86CD9A69231A]" . "XXXV. Symposium o nov\u00FDch sm\u011Brech v\u00FDroby a hodnocen\u00ED potravin" . . "Z(MSM 223300004)" . "V\u00FDzkumn\u00FD \u00FAstav potravin\u00E1\u0159sk\u00E9ho pr\u016Fmyslu" . "4"^^ . "Enzymatic changes in minimally processed apples"@en . . "Enzymov\u00E9 zm\u011Bny minim\u00E1ln\u011B opracovan\u00FDch jablek"@cs . "Praha" . .