. "Barva trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F" . . "RIV/60461373:22330/07:00017991!RIV08-MSM-22330___" . . "4"^^ . . "Barva trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F"@cs . "[F50F78FB689C]" . . "B\u011Blkov\u00E1, Bo-Anne" . "The colour of dry meat products"@en . "P\u0159\u00EDdavek antioxidant\u016F z\u00EDskan\u00FDch extrakc\u00ED z ko\u0159en\u00ED ovlivnil oxidaci tuk\u016F i hemov\u00FDch barviv a t\u00EDm se projevil na vy\u0161\u0161\u00ED stabilit\u011B barvy n\u00E1kroje trvanliv\u00FDch sal\u00E1m\u016F. Ze sledovan\u00FDch extrakt\u016F ko\u0159en\u00ED nejv\u00EDce br\u00E1nily t\u00E9to oxidaci hemov\u00FDch barviv prepar\u00E1ty z\u00EDskan\u00E9 z rozmar\u00FDnu, tedy (Bordantix - B a Rozmar\u00FDn - R)."@cs . "Bratislava" . "colour; meat products; antioxidants; spices"@en . . "P\u0159\u00EDdavek antioxidant\u016F z\u00EDskan\u00FDch extrakc\u00ED z ko\u0159en\u00ED ovlivnil oxidaci tuk\u016F i hemov\u00FDch barviv a t\u00EDm se projevil na vy\u0161\u0161\u00ED stabilit\u011B barvy n\u00E1kroje trvanliv\u00FDch sal\u00E1m\u016F. Ze sledovan\u00FDch extrakt\u016F ko\u0159en\u00ED nejv\u00EDce br\u00E1nily t\u00E9to oxidaci hemov\u00FDch barviv prepar\u00E1ty z\u00EDskan\u00E9 z rozmar\u00FDnu, tedy (Bordantix - B a Rozmar\u00FDn - R)." . "411386" . "Oxidation of haem pigments during the production and storage of dry sausages, causes colour degradation from red to brown. Adding antioxidants extracted from spices (rosemary, allspice, nutmeg) to dry sausages can reduce the extent of haem pigments oxidation and provide colour stabilization. Best results were achieved using antioxidants based on rosemary. The colour was evaluated using video image analysis (NIS Elements 2.0 software). On scanned images , muscle tissue areas were chosen by suitable thresholding and their colour was measured. Video image analysis proved to be a suitable method for evaluation of colour changes in dry sausages."@en . "P(FT-TA3/059), Z(MSM6046137305)" . . "190-193" . "1"^^ . "4"^^ . "Barva trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F" . "Vernerov\u00E1, Jarmila" . . "The colour of dry meat products"@en . "22330" . . . . "Pipek, Petr" . . "Barva trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F"@cs . . . "Zborn\u00EDk refer\u00E1tov\u00FDch a posterov\u00FDch pr\u00EDspevkov z XXI. vedeckej konferencie Cudzorod\u00E9 l\u00E1tky v po\u017E\u00EDvatin\u00E1ch." . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . . "RIV/60461373:22330/07:00017991" . . "Staruch, Ladislav" . . "978-80-227-2774-7" . .