. "978-80-7305-594-3" . "Dominik, Petr" . "Oxidation processes in meat products enriched by unsaturated fatty acids and natural antioxidants"@en . "5"^^ . . . "16270" . "RIV/62157124:16270/11:43870367!RIV12-MSM-16270___" . . "5"^^ . . "Oxida\u010Dn\u00ED procesy v masn\u00FDch v\u00FDrobc\u00EDch obohacen\u00FDch o nenasycen\u00E9 mastn\u00E9 kyseliny a p\u0159\u00EDrodn\u00ED antioxidanty"@cs . . "Brno" . "Brno" . . "Byly vyrobeny vzorky masn\u00FDch v\u00FDrobk\u016F obohacen\u00FDch o nenasycen\u00E9 mastn\u00E9 kyseliny a p\u0159\u00EDrodn\u00ED antioxidant. Oxida\u010Dn\u00ED procesy byly sledov\u00E1ny prost\u0159ednictv\u00EDm stanoven\u00ED thiobarbiturov\u00E9ho \u010D\u00EDsla. Mezi vzorky byly patrn\u00E9 rozd\u00EDly. Vzorky obohacen\u00E9 pouze o nenasycen\u00E9 mastn\u00E9 kyseliny vykazovaly v\u00FDrazn\u00E9 zv\u00FD\u0161en\u00ED hodnot thiobarbiturov\u00E9ho \u010D\u00EDsla v porovn\u00E1n\u00ED s kontrolou, kde\u017Eto vzorky obohacen\u00E9 z\u00E1rove\u0148 o p\u0159\u00EDrodn\u00ED antioxidant byly v porovn\u00E1n\u00ED s kontrolou t\u00E9m\u011B\u0159 stejn\u00E9. P\u0159\u00EDdavek samotn\u00E9ho antioxidantu nem\u011Bl na sn\u00ED\u017Een\u00ED oxidace u vzork\u016F bez nenasycen\u00FDch kyselin \u017E\u00E1dn\u00FD efekt." . "4"^^ . "2011-10-12+02:00"^^ . "Oxida\u010Dn\u00ED procesy v masn\u00FDch v\u00FDrobc\u00EDch obohacen\u00FDch o nenasycen\u00E9 mastn\u00E9 kyseliny a p\u0159\u00EDrodn\u00ED antioxidanty"@cs . . . "[0BDEB426830A]" . "Samples of meat products were made with enrichment of unsaturated fatty acids and natural antioxidant. Oxidation processes were monitored by determination of TBARS scores. There were obvious differences between samples. Samples enriched only by unsaturated fatty acids showed great increase of TBARS scores compared with control, while samples enriched also by natural antioxidant were almost similar to control. Addition of alone antioxidant had no effect on reducing of TBARS scores in meat products without enrichment of unsaturated fatty acids."@en . . "Byly vyrobeny vzorky masn\u00FDch v\u00FDrobk\u016F obohacen\u00FDch o nenasycen\u00E9 mastn\u00E9 kyseliny a p\u0159\u00EDrodn\u00ED antioxidant. Oxida\u010Dn\u00ED procesy byly sledov\u00E1ny prost\u0159ednictv\u00EDm stanoven\u00ED thiobarbiturov\u00E9ho \u010D\u00EDsla. Mezi vzorky byly patrn\u00E9 rozd\u00EDly. Vzorky obohacen\u00E9 pouze o nenasycen\u00E9 mastn\u00E9 kyseliny vykazovaly v\u00FDrazn\u00E9 zv\u00FD\u0161en\u00ED hodnot thiobarbiturov\u00E9ho \u010D\u00EDsla v porovn\u00E1n\u00ED s kontrolou, kde\u017Eto vzorky obohacen\u00E9 z\u00E1rove\u0148 o p\u0159\u00EDrodn\u00ED antioxidant byly v porovn\u00E1n\u00ED s kontrolou t\u00E9m\u011B\u0159 stejn\u00E9. P\u0159\u00EDdavek samotn\u00E9ho antioxidantu nem\u011Bl na sn\u00ED\u017Een\u00ED oxidace u vzork\u016F bez nenasycen\u00FDch kyselin \u017E\u00E1dn\u00FD efekt."@cs . . "Sborn\u00EDk p\u0159edn\u00E1\u0161ek a poster\u016F Food hygiene and technology 41st Lenfeld's and H\u00F6kl's Days" . "Oxida\u010Dn\u00ED procesy v masn\u00FDch v\u00FDrobc\u00EDch obohacen\u00FDch o nenasycen\u00E9 mastn\u00E9 kyseliny a p\u0159\u00EDrodn\u00ED antioxidanty" . . "Sal\u00E1kov\u00E1, Alena" . . . "Oxidation processes in meat products enriched by unsaturated fatty acids and natural antioxidants"@en . "PUFA; rosemary extract; natural antioxidant; oxidative stability; dry fermented sausage"@en . "219314" . "I, S" . . "Steinhauserov\u00E1, Iva" . "RIV/62157124:16270/11:43870367" . . . . "Kamen\u00EDk, Josef" . . . "Pavl\u00EDk, Zden\u011Bk" . "Oxida\u010Dn\u00ED procesy v masn\u00FDch v\u00FDrobc\u00EDch obohacen\u00FDch o nenasycen\u00E9 mastn\u00E9 kyseliny a p\u0159\u00EDrodn\u00ED antioxidanty" . . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . . .