"Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . . . "Additives and contaminants in food" . "349161" . . "Vliv barviv a antioxidant\u016F na barvu m\u011Bkk\u00FDch sal\u00E1m\u016F" . . . "5"^^ . "Vliv barviv a antioxidant\u016F na barvu m\u011Bkk\u00FDch sal\u00E1m\u016F"@cs . "[6CD3699BC870]" . . "Bratislava" . "Pipek, Petr" . . . . "RIV/60461373:22330/09:00022294!RIV10-MSM-22330___" . "P(FT-TA3/059), Z(MSM6046137305)" . . . . . "Byl sledov\u00E1n vliv p\u0159idan\u00FDch barviv (arpink red, ko\u0161enila a lykopen) a antioxidant\u016F z rozmar\u00FDnov\u00E9ho extraktu na barvu m\u011Bkk\u00FDch sal\u00E1m\u016F. Barva byla hodnocena reflexn\u00ED spektrofotometri\u00ED (spektrofotometr Minolta CM-2600d); byly vypo\u010Dteny hodnoty CIELab: L*, a* a b*. P\u0159\u00EDdavek rozmar\u00FDnov\u00E9ho extraktu m\u011Bl mal\u00FD vliv na pod\u00EDl \u010Derven\u00E9 barvy jednotliv\u00FDch vzork\u016F, nejl\u00E9pe se uk\u00E1zala kombinace rozmar\u00FDnov\u00E9ho extraktu (0,5 g.kg-1) a lykopenu."@cs . . "RIV/60461373:22330/09:00022294" . "\u0160trbsk\u00E9 pleso" . . . . "Byl sledov\u00E1n vliv p\u0159idan\u00FDch barviv (arpink red, ko\u0161enila a lykopen) a antioxidant\u016F z rozmar\u00FDnov\u00E9ho extraktu na barvu m\u011Bkk\u00FDch sal\u00E1m\u016F. Barva byla hodnocena reflexn\u00ED spektrofotometri\u00ED (spektrofotometr Minolta CM-2600d); byly vypo\u010Dteny hodnoty CIELab: L*, a* a b*. P\u0159\u00EDdavek rozmar\u00FDnov\u00E9ho extraktu m\u011Bl mal\u00FD vliv na pod\u00EDl \u010Derven\u00E9 barvy jednotliv\u00FDch vzork\u016F, nejl\u00E9pe se uk\u00E1zala kombinace rozmar\u00FDnov\u00E9ho extraktu (0,5 g.kg-1) a lykopenu." . . "1"^^ . "978-80-227-3183-6" . "B\u011Blkov\u00E1, Bo-Anne" . . "3"^^ . "The effect of colourants and antioxidants on the colour of sausages"@en . "The effect of colourants and antioxidants on the colour of sausages"@en . "Rosemary; lycopene; extract; antioxidant; colour; meat products"@en . "2009-09-16+02:00"^^ . "Staruch, Ladislav" . "Vliv barviv a antioxidant\u016F na barvu m\u011Bkk\u00FDch sal\u00E1m\u016F" . "The effect of colorants (arpink red, cochineal and lycopene) and antioxidants of the rosemary extract on the colour of smoked/cooked sausages was studied. The colour was evaluated by reflectance spectrophotometry (Minolta CM-2600d); the values of CIELab system: L*, a* a b* were taken into consideration. The addition of rosemary extract had a minimal effect on the redness a*; the optimal for sausage colour seems to be the combination of rosemary extract (0,5 g.kg-1) and lycopene."@en . "22330" . "Vliv barviv a antioxidant\u016F na barvu m\u011Bkk\u00FDch sal\u00E1m\u016F"@cs . . .