"Antioxidants; rosemary; image analysis; ham"@en . . "St\u0159elcov\u00E1, Olga" . "\u0160t\u00E1tn\u00E1 vetrerin\u00E1rna a potavinov\u00E1 spr\u00E1va SR" . "5"^^ . . "978-80-7148-059-4" . . "22330" . "Staruch, Ladislav" . "RIV/60461373:22330/08:00019992" . "Efekt p\u0159\u00EDrodn\u00EDch antioxidant\u016F z rozmar\u00FDnu na na kvalitu du\u0161en\u00E9 \u0161unky" . . . "Several factors influencing on the colour and the oxidation component of ham were studied. Colour was evaluated using reflectance spectrophotometry and video image analysis, nitroxymyochrom ratio was evaluated too. Lipid oxidation was characterised by TBAR. The colorants cochineal, Arpink red and lycopen influenced the hue of ham without significant effect on oxidation. Use of rosemary extract has rather prooxidative effect ? the details need further investigation."@en . "4"^^ . "\u0160trbsk\u00E9 Pleso" . "2008-05-07+02:00"^^ . . "Efekt p\u0159\u00EDrodn\u00EDch antioxidant\u016F z rozmar\u00FDnu na na kvalitu du\u0161en\u00E9 \u0161unky"@cs . . "[887D4202D663]" . "364945" . "Efekt p\u0159\u00EDrodn\u00EDch antioxidant\u016F z rozmar\u00FDnu na na kvalitu du\u0161en\u00E9 \u0161unky"@cs . "Byly sledov\u00E1ny n\u011Bkter\u00E9 faktory ovliv\u0148uj\u00EDc\u00ED barvu a oxidaci \u0161unek. Barva byla hodnocena pomoc\u00ED reflek\u010Dn\u00ED spektrofotometrie a anal\u00FDzy obrazu. Byl zji\u0161\u0165ov\u00E1n tak\u00E9 pod\u00EDl nitroxymyochromu. Oxidace lipid\u016F byla hodnocena pomoc\u00ED thiobarbiturov\u00E9ho \u010D\u00EDsla. Barviva ko\u0161enila, Arpink red a lykopen m\u011Bly vliv na odst\u00EDn barvy \u0161unek bez v\u00FDznamn\u00E9ho vlivu na oxidaci lipid\u016F. Pou\u017Eit\u00ED rozmar\u00FDnov\u00E9ho extraktu m\u011Blo sp\u00ED\u0161e prooxida\u010Dn\u00ED \u00FA\u010Dinek." . "Pot\u016F\u010Dek, Tom\u00E1\u0161" . "Efekt p\u0159\u00EDrodn\u00EDch antioxidant\u016F z rozmar\u00FDnu na na kvalitu du\u0161en\u00E9 \u0161unky" . "Petrov\u00E1, Michaela" . "P(FT-TA3/059), Z(MSM6046137305)" . . "RIV/60461373:22330/08:00019992!RIV09-MPO-22330___" . "Byly sledov\u00E1ny n\u011Bkter\u00E9 faktory ovliv\u0148uj\u00EDc\u00ED barvu a oxidaci \u0161unek. Barva byla hodnocena pomoc\u00ED reflek\u010Dn\u00ED spektrofotometrie a anal\u00FDzy obrazu. Byl zji\u0161\u0165ov\u00E1n tak\u00E9 pod\u00EDl nitroxymyochromu. Oxidace lipid\u016F byla hodnocena pomoc\u00ED thiobarbiturov\u00E9ho \u010D\u00EDsla. Barviva ko\u0161enila, Arpink red a lykopen m\u011Bly vliv na odst\u00EDn barvy \u0161unek bez v\u00FDznamn\u00E9ho vlivu na oxidaci lipid\u016F. Pou\u017Eit\u00ED rozmar\u00FDnov\u00E9ho extraktu m\u011Blo sp\u00ED\u0161e prooxida\u010Dn\u00ED \u00FA\u010Dinek."@cs . "Hygiena alimentorum, \u0160trbsk\u00E9 Pleso" . . . "Bratislava" . . "1"^^ . . . . "Pipek, Petr" . "The effect of natural antioxidants from rosemary on quality of cooked ham"@en . . . . . "The effect of natural antioxidants from rosemary on quality of cooked ham"@en . .