"P\u0159\u00EDdavek rozmar\u00FDnov\u00E9ho extraktu m\u011Bl pozitivn\u00ED vliv na stabilitu barvy a eliminaci barevn\u00FDch rozd\u00EDl\u016F v jednotliv\u00FDch \u010D\u00E1stech tepeln\u011B opracovan\u00FDch sal\u00E1m\u016F. Lehk\u00E1 frakce oleoresinu se uk\u00E1zala b\u00FDt nej\u00FA\u010Dinn\u011Bj\u0161\u00ED v zpomalen\u00ED ne\u017E\u00E1douc\u00EDch barevn\u00FDch zm\u011Bn, av\u0161ak p\u0159\u00EDdavek vy\u0161\u0161\u00ED koncentrace standardn\u00EDho oleoresinu m\u011Bl sp\u00ED\u0161e prooxida\u010Dn\u00ED efekt. V p\u0159\u00EDpad\u011B fermentovan\u00E9ho paprikov\u00E9ho sal\u00E1mu sni\u017Eoval p\u0159\u00EDdavek rozmar\u00FDnov\u00E9ho extraktu tak\u00E9 oxida\u010Dn\u00ED reakce v tukov\u00E9 \u010D\u00E1sti sal\u00E1mu, co\u017E pozitivn\u011B ovliv\u0148ovalo i stabilitu jak paprikov\u00FDch karotenoid\u016F, tak i hemov\u00FDch barviv. \u00DA\u010Dinek rozmar\u00FDnov\u00E9ho extraktu byl je\u0161t\u011B zes\u00EDlen sou\u010Dasn\u00FDm p\u0159\u00EDdavkem lykopenu, kter\u00FD t\u00E9\u017E m\u011Bl dobr\u00E9 antioxida\u010Dn\u00ED vlastnosti."@cs . . "RIV/60461373:22330/10:00023773" . . "Trvanliv\u00E9 sal\u00E1my s p\u0159\u00EDrodn\u00EDmi antioxidanty z ko\u0159en\u00ED." . "Trvanliv\u00E9 sal\u00E1my s p\u0159\u00EDrodn\u00EDmi antioxidanty z ko\u0159en\u00ED."@cs . . . "RIV/60461373:22330/10:00023773!RIV11-MPO-22330___" . "8"^^ . "Staruch, Ladislav" . "Trvanliv\u00E9 sal\u00E1my s p\u0159\u00EDrodn\u00EDmi antioxidanty z ko\u0159en\u00ED."@cs . "22330" . . . . . . . . "Nov\u00E9 trendy v potravin\u00E1rstve" . "3"^^ . . "[513F7CD9CE87]" . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . . "colour; oxidation of heam pigments; paprika pigment; rosemary"@en . "Pipek, Petr" . . "Bratislava" . "Petrov\u00E1, Michaela" . "P(FT-TA3/059)" . "Trvanliv\u00E9 sal\u00E1my s p\u0159\u00EDrodn\u00EDmi antioxidanty z ko\u0159en\u00ED." . "4"^^ . . "Sausages with Natural Antioxidants from Spices"@en . "Sausages with Natural Antioxidants from Spices"@en . "Rohl\u00EDk, Bo-Anne" . "Nitra" . "978-80-227-3398-4" . "293684" . "Lipid and heam oxidation in cooked and fermented sausages can be suppressed using certain spices, which contain antioxidative substances, as of rosemary, oregano, sage etc. The effect of these natural antioxidants on heam and paprika pigments was tested on two different model sausages (cooked and fermented). The rosemary extract had a positive effect on the pigment stability and its light fraction was the most effective as an antioxidant when added at 0,3 g.kg-1. On the other hand, the addition of higher concentrations of the light fiction led to prooxidative reactions."@en . "P\u0159\u00EDdavek rozmar\u00FDnov\u00E9ho extraktu m\u011Bl pozitivn\u00ED vliv na stabilitu barvy a eliminaci barevn\u00FDch rozd\u00EDl\u016F v jednotliv\u00FDch \u010D\u00E1stech tepeln\u011B opracovan\u00FDch sal\u00E1m\u016F. Lehk\u00E1 frakce oleoresinu se uk\u00E1zala b\u00FDt nej\u00FA\u010Dinn\u011Bj\u0161\u00ED v zpomalen\u00ED ne\u017E\u00E1douc\u00EDch barevn\u00FDch zm\u011Bn, av\u0161ak p\u0159\u00EDdavek vy\u0161\u0161\u00ED koncentrace standardn\u00EDho oleoresinu m\u011Bl sp\u00ED\u0161e prooxida\u010Dn\u00ED efekt. V p\u0159\u00EDpad\u011B fermentovan\u00E9ho paprikov\u00E9ho sal\u00E1mu sni\u017Eoval p\u0159\u00EDdavek rozmar\u00FDnov\u00E9ho extraktu tak\u00E9 oxida\u010Dn\u00ED reakce v tukov\u00E9 \u010D\u00E1sti sal\u00E1mu, co\u017E pozitivn\u011B ovliv\u0148ovalo i stabilitu jak paprikov\u00FDch karotenoid\u016F, tak i hemov\u00FDch barviv. \u00DA\u010Dinek rozmar\u00FDnov\u00E9ho extraktu byl je\u0161t\u011B zes\u00EDlen sou\u010Dasn\u00FDm p\u0159\u00EDdavkem lykopenu, kter\u00FD t\u00E9\u017E m\u011Bl dobr\u00E9 antioxida\u010Dn\u00ED vlastnosti." . . . "2010-01-01+01:00"^^ . . .