"Zkou\u0161el se antioxida\u010Dn\u00ED \u00FA\u010Dinek extrakt\u016F ko\u0159en\u00ED Trumf International, kter\u00E9 mohou p\u016Fsobit jako antioxidant proti oxidaci lipid\u016F a hemov\u00FDch barviv, resp. ovlivnit jejich vz\u00E1jemn\u00E9 interakce. Uveden\u00E9 antioxidanty se zkou\u0161ely na trvanliv\u00FDch tepeln\u011B opracovan\u00FDch sal\u00E1mech, du\u0161en\u00E9 \u0161unce, m\u011Bkk\u00FDch homogenn\u00EDch sal\u00E1mech, fermentovan\u00FDch sal\u00E1mech s paprikou, polotovarech z mlet\u00E9ho masa a balen\u00FDch v\u00FDsekov\u00FDch kostech a masu s kostmi. Ze sledovan\u00FDch extrakt\u016F ko\u0159en\u00ED se ukazuje nej\u00FA\u010Dinn\u011Bj\u0161\u00ED extrakt rozmar\u00FDnu, jako antioxidant je \u00FA\u010Dinn\u00E1 zejm\u00E9na jeho lehk\u00E1 frakce. Jeho aplikace br\u00E1n\u00ED oxidaci lipid\u016F, z\u00E1le\u017E\u00ED v\u0161ak i na koncentraci."@cs . "Rosemary extract and its influence on the properties of meat products."@en . . "Zkou\u0161el se antioxida\u010Dn\u00ED \u00FA\u010Dinek extrakt\u016F ko\u0159en\u00ED Trumf International, kter\u00E9 mohou p\u016Fsobit jako antioxidant proti oxidaci lipid\u016F a hemov\u00FDch barviv, resp. ovlivnit jejich vz\u00E1jemn\u00E9 interakce. Uveden\u00E9 antioxidanty se zkou\u0161ely na trvanliv\u00FDch tepeln\u011B opracovan\u00FDch sal\u00E1mech, du\u0161en\u00E9 \u0161unce, m\u011Bkk\u00FDch homogenn\u00EDch sal\u00E1mech, fermentovan\u00FDch sal\u00E1mech s paprikou, polotovarech z mlet\u00E9ho masa a balen\u00FDch v\u00FDsekov\u00FDch kostech a masu s kostmi. Ze sledovan\u00FDch extrakt\u016F ko\u0159en\u00ED se ukazuje nej\u00FA\u010Dinn\u011Bj\u0161\u00ED extrakt rozmar\u00FDnu, jako antioxidant je \u00FA\u010Dinn\u00E1 zejm\u00E9na jeho lehk\u00E1 frakce. Jeho aplikace br\u00E1n\u00ED oxidaci lipid\u016F, z\u00E1le\u017E\u00ED v\u0161ak i na koncentraci." . . "RIV/60461373:22330/11:43892809!RIV12-MPO-22330___" . . "2"^^ . "Rohl\u00EDk, Bo-Anne" . "P\u00E1nek, Jan" . . . . . . "Rozmar\u00FDnov\u00FD extrakt a jeho vliv na vlastnosti masn\u00FDch v\u00FDrobk\u016F" . . "Maso" . "colour; antioxidant; rosemary; Meat"@en . . . . "22330" . "RIV/60461373:22330/11:43892809" . "Rozmar\u00FDnov\u00FD extrakt a jeho vliv na vlastnosti masn\u00FDch v\u00FDrobk\u016F"@cs . . "Anitoxidant effect of selected spice extracts were tested to improve the colour and lipid stability of meat products (dried sausages, cooked hams, paprika salami, minced meat, and meat on the bone). The most effective antioxidant showed to be the rosemary extract, especially, its light fraction. Its application inhibits lipid oxidation, however, its effect depends on the applied concentration."@en . . "Rozmar\u00FDnov\u00FD extrakt a jeho vliv na vlastnosti masn\u00FDch v\u00FDrobk\u016F" . "21" . "CZ - \u010Cesk\u00E1 republika" . . . "[B931A85D5CF0]" . "3"^^ . . "227747" . "3"^^ . "Rozmar\u00FDnov\u00FD extrakt a jeho vliv na vlastnosti masn\u00FDch v\u00FDrobk\u016F"@cs . . . "P(FT-TA3/059), Z(MSM6046137305)" . "Pipek, Petr" . "7" . . . "1210-4086" . "Rosemary extract and its influence on the properties of meat products."@en .