"2009-09-16+02:00"^^ . . . "The influence of rosemary extract on the stabilization of the paprika pigments in salami"@en . "RIV/60461373:22330/09:00022295" . . . "Pipek, Petr" . . "[36C6CAC0C99A]" . "Omezen\u00ED degradace barviv papriky v trvanliv\u00FDch sal\u00E1mech p\u016Fsoben\u00EDm rozmar\u00FDnu" . "RIV/60461373:22330/09:00022295!RIV10-MSM-22330___" . . "22330" . "Byl sledov\u00E1n vliv rozmar\u00FDnov\u00E9ho extraktu na stabilizaci barviv z papriky ve fermentovan\u00FDch sal\u00E1mech. Barva byla hodnocena pomoc\u00ED anal\u00FDzy obrazu (NIS elements) ? zvl\u00E1\u0161\u0165 byly hodnoceny zm\u011Bny v tukov\u00E9 tk\u00E1ni a ve spojce ze svaloviny. Uk\u00E1zalo se, \u017Ee p\u0159\u00EDdavek rozmar\u00FDnov\u00E9ho extraktu do d\u00EDla fermentovan\u00E9ho sal\u00E1mu m\u016F\u017Ee \u00FA\u010Dinn\u011B p\u0159isp\u011Bt ke stabilizaci barviv papriky. Podobn\u00FD, i kdy\u017E men\u0161\u00ED \u00FA\u010Dinek m\u011Bla i aplikace lykopenu."@cs . . "331297" . "Additives and contaminants in food" . . "1"^^ . . "Omezen\u00ED degradace barviv papriky v trvanliv\u00FDch sal\u00E1mech p\u016Fsoben\u00EDm rozmar\u00FDnu" . "978-80-227-3183-6" . "The influence of rosemary extract on the stabilization of the paprika pigments in salami"@en . . "Staruch, Ladislav" . "5"^^ . . "3"^^ . "B\u011Blkov\u00E1, Bo-Anne" . . "P(FT-TA3/059), Z(MSM6046137305)" . "Bratislava" . . . . "Omezen\u00ED degradace barviv papriky v trvanliv\u00FDch sal\u00E1mech p\u016Fsoben\u00EDm rozmar\u00FDnu"@cs . . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . "\u0160trbsk\u00E9 pleso" . . "Omezen\u00ED degradace barviv papriky v trvanliv\u00FDch sal\u00E1mech p\u016Fsoben\u00EDm rozmar\u00FDnu"@cs . . "The influence of rosemary extract on the stabilization of the paprika pigments in salami was studied. The colour was evaluated by video image analysis (NIS elements) ?the particles of adipose tissue and muscle binder were measured separately. The addition of rosemary to fermented sausage has effectively contributed to the stabilization of the paprika pigments. Lycopene had a similar but smaller effect as the rosemary extract."@en . "Byl sledov\u00E1n vliv rozmar\u00FDnov\u00E9ho extraktu na stabilizaci barviv z papriky ve fermentovan\u00FDch sal\u00E1mech. Barva byla hodnocena pomoc\u00ED anal\u00FDzy obrazu (NIS elements) ? zvl\u00E1\u0161\u0165 byly hodnoceny zm\u011Bny v tukov\u00E9 tk\u00E1ni a ve spojce ze svaloviny. Uk\u00E1zalo se, \u017Ee p\u0159\u00EDdavek rozmar\u00FDnov\u00E9ho extraktu do d\u00EDla fermentovan\u00E9ho sal\u00E1mu m\u016F\u017Ee \u00FA\u010Dinn\u011B p\u0159isp\u011Bt ke stabilizaci barviv papriky. Podobn\u00FD, i kdy\u017E men\u0161\u00ED \u00FA\u010Dinek m\u011Bla i aplikace lykopenu." . . . . "Fermented sausage; rosemary; lycopene; extract; antioxidant; colour"@en .