"Kvalitativn\u00ED stanoven\u00ED p\u0161eni\u010Dn\u00E9 b\u00EDlkoviny v masn\u00FDch v\u00FDrobc\u00EDch" . "Qualitative determination of wheat protein in meat products"@en . . "Randulov\u00E1, Zde\u0148ka" . . . "Tremlov\u00E1, Bohuslava" . "Steinhauser, Ladislav" . "2"^^ . . "Gallas, Leo" . "\u0158ez\u00E1\u010Dov\u00E1 Luk\u00E1\u0161kov\u00E1, Zuzana" . . . "[C8D73D61B174]" . "7"^^ . "322943" . . "16270" . . . "Qualitative determination of wheat protein in meat products"@en . "6"^^ . . "Kvalitativn\u00ED stanoven\u00ED p\u0161eni\u010Dn\u00E9 b\u00EDlkoviny v masn\u00FDch v\u00FDrobc\u00EDch"@cs . . . "Z(MSM6215712402)" . "Pospiech, Matej" . . "20" . . "Mouka a \u010Dist\u00E1 p\u0161eni\u010Dn\u00E1 b\u00EDlkovina (lepek) jsou tradi\u010Dn\u00ED p\u0159\u00EDsadou pou\u017E\u00EDvanou p\u0159i v\u00FDrob\u011B masn\u00FDch v\u00FDrobk\u016F, zlep\u0161uj\u00ED toti\u017E technologick\u00E9 i ekonomick\u00E9 parametry hotov\u00E9ho v\u00FDrobku. Lepek v\u0161ak byl tak\u00E9 identifikov\u00E1n jako alergen, zodpov\u011Bdn\u00FD za v\u00FDskyt klinick\u00FDch p\u0159\u00EDznak\u016F onemocn\u011Bn\u00ED nesn\u00E1\u0161enlivosti lepku. V\u00FDrobci maj\u00ED povinnost uv\u00E9st pou\u017Eit\u00ED p\u0161eni\u010Dn\u00E9 b\u00EDlkoviny na obalu v\u00FDrobku. V dne\u0161n\u00ED dob\u011B, kdy se neust\u00E1le zvy\u0161uje mno\u017Estv\u00ED osob trp\u00EDc\u00EDch potravinovou alergi\u00ED, je pot\u0159eba %22bezpe\u010Dn\u00FDch%22 potravin st\u00E1le vy\u0161\u0161\u00ED. S touto pot\u0159ebou roste tak\u00E9 nutnost citliv\u00FDch a spolehliv\u00FDch metod detekce alergen\u016F."@cs . . "wheat protein; immunohistochemical method; meat products; detection of foodstuff"@en . "6" . "1210-4086" . "CZ - \u010Cesk\u00E1 republika" . "Kvalitativn\u00ED stanoven\u00ED p\u0161eni\u010Dn\u00E9 b\u00EDlkoviny v masn\u00FDch v\u00FDrobc\u00EDch"@cs . . "Mouka a \u010Dist\u00E1 p\u0161eni\u010Dn\u00E1 b\u00EDlkovina (lepek) jsou tradi\u010Dn\u00ED p\u0159\u00EDsadou pou\u017E\u00EDvanou p\u0159i v\u00FDrob\u011B masn\u00FDch v\u00FDrobk\u016F, zlep\u0161uj\u00ED toti\u017E technologick\u00E9 i ekonomick\u00E9 parametry hotov\u00E9ho v\u00FDrobku. Lepek v\u0161ak byl tak\u00E9 identifikov\u00E1n jako alergen, zodpov\u011Bdn\u00FD za v\u00FDskyt klinick\u00FDch p\u0159\u00EDznak\u016F onemocn\u011Bn\u00ED nesn\u00E1\u0161enlivosti lepku. V\u00FDrobci maj\u00ED povinnost uv\u00E9st pou\u017Eit\u00ED p\u0161eni\u010Dn\u00E9 b\u00EDlkoviny na obalu v\u00FDrobku. V dne\u0161n\u00ED dob\u011B, kdy se neust\u00E1le zvy\u0161uje mno\u017Estv\u00ED osob trp\u00EDc\u00EDch potravinovou alergi\u00ED, je pot\u0159eba %22bezpe\u010Dn\u00FDch%22 potravin st\u00E1le vy\u0161\u0161\u00ED. S touto pot\u0159ebou roste tak\u00E9 nutnost citliv\u00FDch a spolehliv\u00FDch metod detekce alergen\u016F." . "Kvalitativn\u00ED stanoven\u00ED p\u0161eni\u010Dn\u00E9 b\u00EDlkoviny v masn\u00FDch v\u00FDrobc\u00EDch" . "Flour and wheat protein (gluten) are used by productin of meat products as a traditional ingredient, whitch improve the technological and economic parameters of the finished product. However, gluten was also identified as an allergen, whitch is responsible for the occurrence of clinical symptoms of gluten intolerance. Manufacturers are required to indicate that wheat proteins was used on the packaging. Nowadays, when the constantly increasing number of people suffering from food allergies, the need for %22safe%22 food is stil increase. Du to increasing need for sensitive and reliable methods for detection of allergens."@en . . "Maso" . "RIV/62157124:16270/09:00002343!RIV10-MSM-16270___" . . "RIV/62157124:16270/09:00002343" . "Reichov\u00E1, Aneta" . . . .