. . "dry sausages; colour; rosemary; VIA"@en . "Vliv rozmar\u00FDnov\u00E9ho extraktu na barvu trvanliv\u00FDch sal\u00E1m\u016F"@cs . "The effect of rosemary extract on the colour of dried/cooked sausages"@en . . "Vliv rozmar\u00FDnov\u00E9ho extraktu na barvu trvanliv\u00FDch sal\u00E1m\u016F" . . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . "Laboralim 2009 Recent Progress in Analytical Methods of Food" . . "Staruch, Ladislav" . "349525" . . "Oxidace hemov\u00FDch barviv a lipid\u016F zp\u016Fsobuje zhor\u0161en\u00ED vzhledu a barevn\u00E9 zm\u011Bny trvanliv\u00FDch tepeln\u011B opracovan\u00FDch sal\u00E1m\u016F. B\u011Bhem expozice \u010Derstv\u00E9ho n\u00E1kroje na vzduchu jsou tyto zm\u011Bny je\u0161t\u011B zv\u00FDrazn\u011Bny. Anal\u00FDza obrazu umo\u017Enila sledov\u00E1n\u00ED barevn\u00FDch zm\u011Bn v \u010D\u00E1stic\u00EDch svaloviny na \u0159ezu trvanliv\u00FDch sal\u00E1m\u016F v pr\u016Fb\u011Bhu skladov\u00E1n\u00ED. Barevn\u00E9 zm\u011Bny (pokles sou\u0159adnice a* a pod\u00EDlu \u010Derven\u00E9 barvy) b\u011Bhem expozice n\u00E1kroje trvanliv\u00FDch sal\u00E1m\u016F na sv\u011Btle byla \u010D\u00E1ste\u010Dn\u011B omezena p\u0159\u00EDdavkem extraktu rozmar\u00FDnu TRUMF, zejm\u00E9na jeho lehkou frakc\u00ED." . . . . "4"^^ . . "Vliv rozmar\u00FDnov\u00E9ho extraktu na barvu trvanliv\u00FDch sal\u00E1m\u016F"@cs . "[0628CD826E10]" . "B\u011Blkov\u00E1, Bo-Anne" . "1"^^ . "Oxidace hemov\u00FDch barviv a lipid\u016F zp\u016Fsobuje zhor\u0161en\u00ED vzhledu a barevn\u00E9 zm\u011Bny trvanliv\u00FDch tepeln\u011B opracovan\u00FDch sal\u00E1m\u016F. B\u011Bhem expozice \u010Derstv\u00E9ho n\u00E1kroje na vzduchu jsou tyto zm\u011Bny je\u0161t\u011B zv\u00FDrazn\u011Bny. Anal\u00FDza obrazu umo\u017Enila sledov\u00E1n\u00ED barevn\u00FDch zm\u011Bn v \u010D\u00E1stic\u00EDch svaloviny na \u0159ezu trvanliv\u00FDch sal\u00E1m\u016F v pr\u016Fb\u011Bhu skladov\u00E1n\u00ED. Barevn\u00E9 zm\u011Bny (pokles sou\u0159adnice a* a pod\u00EDlu \u010Derven\u00E9 barvy) b\u011Bhem expozice n\u00E1kroje trvanliv\u00FDch sal\u00E1m\u016F na sv\u011Btle byla \u010D\u00E1ste\u010Dn\u011B omezena p\u0159\u00EDdavkem extraktu rozmar\u00FDnu TRUMF, zejm\u00E9na jeho lehkou frakc\u00ED."@cs . "3"^^ . . "P(FT-TA3/059)" . . "Vliv rozmar\u00FDnov\u00E9ho extraktu na barvu trvanliv\u00FDch sal\u00E1m\u016F" . "Pipek, Petr" . . "RIV/60461373:22330/09:00022490" . "Bratislava" . "The oxidation a lipids and heam pigments causes deterioration of the colour of dried/cooked sausages. At sausage slices exposed to air and light were these changes even more outstanding. Video image analysis enabled to observe these colour changes during storage in different parts of the sausage slices (meat particles apart from fat particles). Colour changes (decrease of redness a* and ratio of red colour r ) during storage were partly slowed down by the added rosemary extract TRUMF, especially by its light fraction."@en . . "RIV/60461373:22330/09:00022490!RIV10-MPO-22330___" . "Bansk\u00E1 Bystrica" . "2009-02-02+01:00"^^ . "The effect of rosemary extract on the colour of dried/cooked sausages"@en . . "978-80-227-3071-6" . . "22330" . .