"2012-03-01+01:00"^^ . "Application of extract from red wine in meat products"@en . "Vyu\u017Eit\u00ED extraktu z \u010Derven\u00E9ho v\u00EDna v masn\u00FDch v\u00FDrobc\u00EDch" . . "Pavl\u00EDk, Zden\u011Bk" . . "\u010Cech, Zden\u011Bk" . "Kamen\u00EDk, Josef" . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . . . . "5"^^ . "Vyu\u017Eit\u00ED extraktu z \u010Derven\u00E9ho v\u00EDna v masn\u00FDch v\u00FDrobc\u00EDch"@cs . "Sal\u00E1kov\u00E1, Alena" . . "dry fermented products; dry cured products; grape extract; colour; lipid oxidation"@en . "Steinhauserov\u00E1, Iva" . "RIV/62157124:16270/12:43871222!RIV13-MSM-16270___" . "179487" . . . "The aim of this study was to evaluate the influence of addition of red wine extract powder on quality of dry fermented sausage Poli\u010Dan and dry cured meat sausage Vyso\u010Dina. Addition of extract did not affect composition or important quality parameters. Meat products were made in technological room of University of Veterinary and Pharmaceutical Sciences Brno. These parameters were measured: pH value, water activity, chemical composition (amount of dry matter, fat, collagen, protein, amount of malondialdehyde - TBARs scores), evaluation of colour (L* - lightness, a* -redness, b* - yellowness) and sensory evaluation. In samples of Poli\u010Dan enriched with the extract were found lower TBARs scores during ripening and better sensory evaluation."@en . "Application of extract from red wine in meat products"@en . . . "8"^^ . "Z(MSM6215712402)" . . . "C\u00EDlem pr\u00E1ce bylo zhodnotit vliv p\u0159\u00EDdavku extraktu \u010Derven\u00E9ho v\u00EDna na kvalitu trvanliv\u00E9ho fermentovan\u00E9ho sal\u00E1mu Poli\u010Dan a trvanliv\u00E9ho tepeln\u011B opracovan\u00E9ho sal\u00E1mu Vyso\u010Dina. Masn\u00E9 v\u00FDrobky byly vyrobeny v masn\u00E9 technologick\u00E9 d\u00EDln\u011B Veterin\u00E1rn\u00ED a farmaceutick\u00E9 univerzity Brno, u v\u00FDrobk\u016F byla zji\u0161\u0165ov\u00E1na hodnota pH, aktivita vody, chemick\u00E9 slo\u017Een\u00ED (obsah su\u0161iny tuku, kolagenu, b\u00EDlkovin a obsah malondialdehydu - TBA), hodnocen\u00ED barvy (L* - sv\u011Btlost, a* - pod\u00EDl \u010Derven\u00E9 barvy, b* - pod\u00EDl \u017Elut\u00E9 barvy), u v\u00FDrobk\u016F bylo provedeno senzorick\u00E9 hodnocen\u00ED. P\u0159\u00EDdavek extraktu ani u jednoho druhu v\u00FDrobku neovlivnil slo\u017Een\u00ED ani d\u016Fle\u017Eit\u00E9 jakostn\u00ED parametry. U v\u00FDrobku Poli\u010Dan byly u vzork\u016F s extraktem zji\u0161t\u011Bny ni\u017E\u0161\u00ED hodnoty TBA v pr\u016Fb\u011Bhu zr\u00E1n\u00ED a tyto vzorky byly tak\u00E9 l\u00E9pe senzoricky hodnoceny."@cs . "Brno" . "RIV/62157124:16270/12:43871222" . . "16270" . "Brno" . . "C\u00EDlem pr\u00E1ce bylo zhodnotit vliv p\u0159\u00EDdavku extraktu \u010Derven\u00E9ho v\u00EDna na kvalitu trvanliv\u00E9ho fermentovan\u00E9ho sal\u00E1mu Poli\u010Dan a trvanliv\u00E9ho tepeln\u011B opracovan\u00E9ho sal\u00E1mu Vyso\u010Dina. Masn\u00E9 v\u00FDrobky byly vyrobeny v masn\u00E9 technologick\u00E9 d\u00EDln\u011B Veterin\u00E1rn\u00ED a farmaceutick\u00E9 univerzity Brno, u v\u00FDrobk\u016F byla zji\u0161\u0165ov\u00E1na hodnota pH, aktivita vody, chemick\u00E9 slo\u017Een\u00ED (obsah su\u0161iny tuku, kolagenu, b\u00EDlkovin a obsah malondialdehydu - TBA), hodnocen\u00ED barvy (L* - sv\u011Btlost, a* - pod\u00EDl \u010Derven\u00E9 barvy, b* - pod\u00EDl \u017Elut\u00E9 barvy), u v\u00FDrobk\u016F bylo provedeno senzorick\u00E9 hodnocen\u00ED. P\u0159\u00EDdavek extraktu ani u jednoho druhu v\u00FDrobku neovlivnil slo\u017Een\u00ED ani d\u016Fle\u017Eit\u00E9 jakostn\u00ED parametry. U v\u00FDrobku Poli\u010Dan byly u vzork\u016F s extraktem zji\u0161t\u011Bny ni\u017E\u0161\u00ED hodnoty TBA v pr\u016Fb\u011Bhu zr\u00E1n\u00ED a tyto vzorky byly tak\u00E9 l\u00E9pe senzoricky hodnoceny." . "Vyu\u017Eit\u00ED extraktu z \u010Derven\u00E9ho v\u00EDna v masn\u00FDch v\u00FDrobc\u00EDch" . "[043A59217718]" . "978-80-7375-601-7" . . . . . "Sborn\u00EDk XXXVIII. semin\u00E1\u0159e o jakosti potravin a potravinov\u00FDch surovin %22Ingrovy dny%22" . . . "Vyu\u017Eit\u00ED extraktu z \u010Derven\u00E9ho v\u00EDna v masn\u00FDch v\u00FDrobc\u00EDch"@cs . . "4"^^ . .