"Pytel, Roman" . "978-80-7080-909-9" . "Praha" . . . "cheese; Thymus spp.; Lavandula sp.; colour"@en . . . . . . "Kolorimetrick\u00E9 m\u011B\u0159en\u00ED syrov\u00E1tky b\u011Bhem skladov\u00E1n\u00ED" . "S" . . "S\u00FDkora, Vladim\u00EDr" . . "8"^^ . "Colorimetric measurements of the whey during storage"@en . "RIV/62156489:43210/14:00231126" . "Kolorimetrick\u00E9 m\u011B\u0159en\u00ED syrov\u00E1tky b\u011Bhem skladov\u00E1n\u00ED"@cs . "Syrov\u00E1tka pat\u0159\u00ED mezi vedlej\u0161\u00ED produkty p\u0159i v\u00FDrob\u011B s\u00FDr\u016F a je vysoko nutri\u010Dn\u00ED hodnotnou komoditou a je nutn\u00E9 zvolit vhodn\u00FD zp\u016Fsob konzervace, pokud nen\u00ED ihned zpracov\u00E1na. Bylo pou\u017Eito \u010Dtrn\u00E1ct vzork\u016F v\u00FDluh\u016F rostlin. C\u00EDlem pokusu bylo popsat zm\u011Bny barvy koz\u00ED syrov\u00E1tky po jej\u00ED konzervaci v z\u00E1vislosti na d\u00E9lce louhov\u00E1n\u00ED. Z v\u00FDsledk\u016F plyne, \u017Ee syrov\u00E1tka je produkt, kter\u00FD se s\u00E1m o sob\u011B m\u016F\u017Ee zna\u010Dn\u011B kvalitativn\u011B m\u011Bnit v \u010Dase, a to i barevn\u011B. Tak\u00E9 velmi z\u00E1le\u017E\u00ED na konkr\u00E9tn\u00EDm rostlinn\u00E9m materi\u00E1lu, kter\u00FD je ke konzervaci pou\u017Eit. Levandule, sko\u0159ice, \u0161alv\u011Bj a t\u0159ezalka vyk\u00E1zaly vy\u0161\u0161\u00ED stabilitu barvy syrov\u00E1tky mezi m\u011B\u0159en\u00EDmi, i kdy\u017E se barva celkov\u011B zm\u011Bnila a rozd\u00EDl (dE*ab > cca 3) by byl pozorovateln\u00FD lidsk\u00FDm okem. Naopak u rozmar\u00FDnu byl vysoce pr\u016Fkazn\u00FD rozd\u00EDl (P<0,01) v barv\u011B, jeho hodinov\u00FD v\u00FDluh byl nejv\u00EDce barevn\u011B nestabiln\u00EDm (dE*ab = 20,56 po 4 t\u00FDdnech m\u011B\u0159en\u00ED), u t\u00FDdenn\u00EDho byl rozd\u00EDl markantn\u00ED ji\u017E po prvn\u00EDm t\u00FDdnu (dE*ab = 7), ale pot\u00E9 se ji\u017E nem\u011Bnil."@cs . . "8"^^ . "Dvo\u0159\u00E1k, Luk\u00E1\u0161" . . . "2014-01-22+01:00"^^ . . . "\u0160ustov\u00E1, Kv\u011Btoslava" . . . "Tepl\u00E1, Jana" . "Colorimetric measurements of the whey during storage"@en . "[BA41355F2063]" . "Kolorimetrick\u00E9 m\u011B\u0159en\u00ED syrov\u00E1tky b\u011Bhem skladov\u00E1n\u00ED" . "Lu\u017Eov\u00E1, T\u00E1\u0148a" . "http://tresen.vscht.cz/tmt/CPS2014/wp-content/uploads/2014/12/CPS2014fin.pdf" . . . "Celost\u00E1tn\u00ED p\u0159ehl\u00EDdky s\u00FDr\u016F 2014 V\u00FDsledky p\u0159ehl\u00EDdek a sborn\u00EDk p\u0159edn\u00E1\u0161ek konference Ml\u00E9ko a s\u00FDry" . "24486" . "J\u016Fzl, Miroslav" . . "Strnkov\u00E1, Jana" . "Vysok\u00E1 \u0161kola chemicko-technologick\u00E1 v Praze" . "Syrov\u00E1tka pat\u0159\u00ED mezi vedlej\u0161\u00ED produkty p\u0159i v\u00FDrob\u011B s\u00FDr\u016F a je vysoko nutri\u010Dn\u00ED hodnotnou komoditou a je nutn\u00E9 zvolit vhodn\u00FD zp\u016Fsob konzervace, pokud nen\u00ED ihned zpracov\u00E1na. Bylo pou\u017Eito \u010Dtrn\u00E1ct vzork\u016F v\u00FDluh\u016F rostlin. C\u00EDlem pokusu bylo popsat zm\u011Bny barvy koz\u00ED syrov\u00E1tky po jej\u00ED konzervaci v z\u00E1vislosti na d\u00E9lce louhov\u00E1n\u00ED. Z v\u00FDsledk\u016F plyne, \u017Ee syrov\u00E1tka je produkt, kter\u00FD se s\u00E1m o sob\u011B m\u016F\u017Ee zna\u010Dn\u011B kvalitativn\u011B m\u011Bnit v \u010Dase, a to i barevn\u011B. Tak\u00E9 velmi z\u00E1le\u017E\u00ED na konkr\u00E9tn\u00EDm rostlinn\u00E9m materi\u00E1lu, kter\u00FD je ke konzervaci pou\u017Eit. Levandule, sko\u0159ice, \u0161alv\u011Bj a t\u0159ezalka vyk\u00E1zaly vy\u0161\u0161\u00ED stabilitu barvy syrov\u00E1tky mezi m\u011B\u0159en\u00EDmi, i kdy\u017E se barva celkov\u011B zm\u011Bnila a rozd\u00EDl (dE*ab > cca 3) by byl pozorovateln\u00FD lidsk\u00FDm okem. Naopak u rozmar\u00FDnu byl vysoce pr\u016Fkazn\u00FD rozd\u00EDl (P<0,01) v barv\u011B, jeho hodinov\u00FD v\u00FDluh byl nejv\u00EDce barevn\u011B nestabiln\u00EDm (dE*ab = 20,56 po 4 t\u00FDdnech m\u011B\u0159en\u00ED), u t\u00FDdenn\u00EDho byl rozd\u00EDl markantn\u00ED ji\u017E po prvn\u00EDm t\u00FDdnu (dE*ab = 7), ale pot\u00E9 se ji\u017E nem\u011Bnil." . "43210" . "RIV/62156489:43210/14:00231126!RIV15-MSM-43210___" . . . "Kolorimetrick\u00E9 m\u011B\u0159en\u00ED syrov\u00E1tky b\u011Bhem skladov\u00E1n\u00ED"@cs . . "Technick\u00E1 5, 166 28 Praha 6" . "Whey is a minor foodstuff in cheese production, but it is highly nutritious commodity and it is necessary to choose a suitable preservation method, if it's not promptly treated. In this work we used fourteen samples of plant extracts. The aim of the experiment was to describe the changes in colour of goat whey for its preservation, depending on the length of leaching. The results showed that the whey is a product which itself can vary in the time, even in colour. Also highly depends on the particular plant material which is used for preservation. Lavender, cinnamon, sage showed a higher colour stability of whey between the measurements, even though the overall colour change and the difference (dE*ab= > 3) would be detectable by the human eye. In contrast, rosemary had highly significant difference (P <0.01) on whey colour, the one-hour extract had the most unstable colour (dE*ab= 20.56 after 4 weeks of measurement) one-week extract had noticeable difference after the first week (dE*ab= 7), but then have not significantly changed in the time."@en . "4"^^ . .