. . "2009-02-02+01:00"^^ . . "Bratislava" . "ham; rosemary; colourants; meat products; colour"@en . "B\u011Blkov\u00E1, Bo-Anne" . . . "1"^^ . "Pipek, Petr" . "C\u00EDlem pr\u00E1ce bylo jednak srovnat v\u00FDsledky z\u00EDskan\u00E9 r\u016Fzn\u00FDmi zp\u016Fsoby hodnocen\u00ED barvy, jednak s jejich vyu\u017Eit\u00EDm sledovat vliv p\u0159idan\u00E9ho rozmar\u00FDnu a barviv na v\u00FDslednou barvu du\u0161en\u00E9 \u0161unky a jej\u00ED stabilitu. \u0160unky byly vyrobeny s p\u0159\u00EDdavkem \u00ED extraktu rozmar\u00FDnu a n\u011Bkolika p\u0159\u00EDrodn\u00EDch barviv (ko\u0161enila, arpink red, lykopen). Anal\u00FDza obrazu i reflexn\u00ED spektrofotometrie sice poskytly vzhledem k rozd\u00EDln\u00E9mu principu m\u011B\u0159en\u00ED pon\u011Bkud odli\u0161n\u00E9 hodnoty barvy m\u011B\u0159en\u00E9 \u0161unky, zachytily v\u0161ak sledovan\u00E9 zm\u011Bny podobn\u011B. Vliv uveden\u00FDch aditiv nebyl jednozna\u010Dn\u00FD" . . "978-80-227-3071-6" . . . "6"^^ . . "3"^^ . "C\u00EDlem pr\u00E1ce bylo jednak srovnat v\u00FDsledky z\u00EDskan\u00E9 r\u016Fzn\u00FDmi zp\u016Fsoby hodnocen\u00ED barvy, jednak s jejich vyu\u017Eit\u00EDm sledovat vliv p\u0159idan\u00E9ho rozmar\u00FDnu a barviv na v\u00FDslednou barvu du\u0161en\u00E9 \u0161unky a jej\u00ED stabilitu. \u0160unky byly vyrobeny s p\u0159\u00EDdavkem \u00ED extraktu rozmar\u00FDnu a n\u011Bkolika p\u0159\u00EDrodn\u00EDch barviv (ko\u0161enila, arpink red, lykopen). Anal\u00FDza obrazu i reflexn\u00ED spektrofotometrie sice poskytly vzhledem k rozd\u00EDln\u00E9mu principu m\u011B\u0159en\u00ED pon\u011Bkud odli\u0161n\u00E9 hodnoty barvy m\u011B\u0159en\u00E9 \u0161unky, zachytily v\u0161ak sledovan\u00E9 zm\u011Bny podobn\u011B. Vliv uveden\u00FDch aditiv nebyl jednozna\u010Dn\u00FD"@cs . "Two methods of colour evaluation were compared: VIA and reflective spectrophotometry. The effect of added colourants (cochineal, arpink red and lycopene) and rosemary extract in cooked ham was studied. Both methods gave similar results althoug absolute values were a little different. The effect of additives was not unambiguous."@en . "Laboralim 2009 Recent Progress in Analytical Methods of Food" . "P(FT-TA3/059), Z(MSM6046137305)" . . . . . "Bansk\u00E1 Bystrica" . "Colour measurement of hams with the addition of natural colourants and antioxidants"@en . . "M\u011B\u0159en\u00ED barvy \u0161unky s p\u0159\u00EDdavkem p\u0159\u00EDrodn\u00EDch barviv a antioxidant\u016F."@cs . "RIV/60461373:22330/09:00022291" . "325378" . . "[0F287BBC8C2A]" . "M\u011B\u0159en\u00ED barvy \u0161unky s p\u0159\u00EDdavkem p\u0159\u00EDrodn\u00EDch barviv a antioxidant\u016F." . "RIV/60461373:22330/09:00022291!RIV10-MSM-22330___" . "Pot\u016F\u010Dek, Tom\u00E1\u0161" . . . "M\u011B\u0159en\u00ED barvy \u0161unky s p\u0159\u00EDdavkem p\u0159\u00EDrodn\u00EDch barviv a antioxidant\u016F." . . "22330" . "M\u011B\u0159en\u00ED barvy \u0161unky s p\u0159\u00EDdavkem p\u0159\u00EDrodn\u00EDch barviv a antioxidant\u016F."@cs . "Colour measurement of hams with the addition of natural colourants and antioxidants"@en . . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . .