"Nativn\u00ED a modifikovan\u00E9 \u0161kroby v masn\u00FDch v\u00FDrobc\u00EDch - detekce vstupn\u00ED suroviny pomoc\u00ED mikroskopick\u00FDch metod"@cs . "Maso" . . "The native and the modified starches in the meat products - detection of the raw materials using microscopy methods"@en . "[56DB246B2A22]" . . . . . . "The native and the modified starches in the meat products - detection of the raw materials using microscopy methods"@en . . . . "\u0160kroby jsou v\u00FDznamnou p\u0159\u00EDrodn\u00ED sou\u010D\u00E1st\u00ED mnoha potravin\u00E1\u0159sk\u00FDch komodit, kter\u00E9 v\u00FDznamn\u011B ovliv\u0148uj\u00ED, \u010Di ur\u010Duj\u00ED jejich texturu a funk\u010Dn\u00ED vlastnosti. V masn\u00FDch v\u00FDrobc\u00EDch se m\u016F\u017Eeme setkat s r\u016Fzn\u00FDmi druhy \u0161krob\u016F, u n\u00E1s je to p\u0159edev\u0161\u00EDm bramborov\u00FD, kuku\u0159i\u010Dn\u00FD, p\u0161eni\u010Dn\u00FD \u0161krob a jejich r\u016Fzn\u00E9 formy modifikace. V t\u00E9to pr\u00E1ci jsme se zab\u00FDvali anal\u00FDzou nativn\u00EDch a modifikovan\u00FDch \u0161krob\u016F izolovan\u00FDch z brambor a kuku\u0159ice pomoc\u00ED sv\u011Bteln\u00E9 a skenovac\u00ED elektronov\u00E9 mikroskopie. Jednotliv\u00E9 \u0161kroby jsou charakteristick\u00E9 sv\u00FDm tvarem a velikost\u00ED. U nativn\u00EDch \u0161krob\u016F je sv\u011Bteln\u00E1 mikroskopie u\u017Eite\u010Dn\u00FDm n\u00E1strojem druhov\u00E9 identifikace \u0161krob\u016F na z\u00E1klad\u011B velikosti a tvaru, av\u0161ak u n\u011Bkter\u00FDch modifikovan\u00FDch \u0161krob\u016F je detekce pomoc\u00ED sv\u011Bteln\u00E9 mikroskopie nevhodn\u00E1, zat\u00EDmco vy\u0161et\u0159en\u00ED ve skenovac\u00EDm elektronov\u00E9m mikroskopu (SEM) poskytuje mnohem p\u0159ehledn\u011Bj\u0161\u00ED informace o jejich morfologii i v p\u0159\u00EDpad\u011B vysoce rozpustn\u00FDch modifikovan\u00FDch \u0161krob\u016F. SEM je schopna odli\u0161it nativn\u00ED \u0161kroby od modifikovan\u00FDch \u0161krob\u016F a m\u016F\u017Ee tedy slou\u017Eit jako n\u00E1stroj kontroly vstupn\u00EDch surovin pro v\u00FDrobce, kte\u0159\u00ED vyr\u00E1b\u011Bj\u00ED takzvan\u00E9 %22bez \u00C9\u010Dkov\u00E9%22 potraviny."@cs . . "\u0160kroby jsou v\u00FDznamnou p\u0159\u00EDrodn\u00ED sou\u010D\u00E1st\u00ED mnoha potravin\u00E1\u0159sk\u00FDch komodit, kter\u00E9 v\u00FDznamn\u011B ovliv\u0148uj\u00ED, \u010Di ur\u010Duj\u00ED jejich texturu a funk\u010Dn\u00ED vlastnosti. V masn\u00FDch v\u00FDrobc\u00EDch se m\u016F\u017Eeme setkat s r\u016Fzn\u00FDmi druhy \u0161krob\u016F, u n\u00E1s je to p\u0159edev\u0161\u00EDm bramborov\u00FD, kuku\u0159i\u010Dn\u00FD, p\u0161eni\u010Dn\u00FD \u0161krob a jejich r\u016Fzn\u00E9 formy modifikace. V t\u00E9to pr\u00E1ci jsme se zab\u00FDvali anal\u00FDzou nativn\u00EDch a modifikovan\u00FDch \u0161krob\u016F izolovan\u00FDch z brambor a kuku\u0159ice pomoc\u00ED sv\u011Bteln\u00E9 a skenovac\u00ED elektronov\u00E9 mikroskopie. Jednotliv\u00E9 \u0161kroby jsou charakteristick\u00E9 sv\u00FDm tvarem a velikost\u00ED. U nativn\u00EDch \u0161krob\u016F je sv\u011Bteln\u00E1 mikroskopie u\u017Eite\u010Dn\u00FDm n\u00E1strojem druhov\u00E9 identifikace \u0161krob\u016F na z\u00E1klad\u011B velikosti a tvaru, av\u0161ak u n\u011Bkter\u00FDch modifikovan\u00FDch \u0161krob\u016F je detekce pomoc\u00ED sv\u011Bteln\u00E9 mikroskopie nevhodn\u00E1, zat\u00EDmco vy\u0161et\u0159en\u00ED ve skenovac\u00EDm elektronov\u00E9m mikroskopu (SEM) poskytuje mnohem p\u0159ehledn\u011Bj\u0161\u00ED informace o jejich morfologii i v p\u0159\u00EDpad\u011B vysoce rozpustn\u00FDch modifikovan\u00FDch \u0161krob\u016F. SEM je schopna odli\u0161it nativn\u00ED \u0161kroby od modifikovan\u00FDch \u0161krob\u016F a m\u016F\u017Ee tedy slou\u017Eit jako n\u00E1stroj kontroly vstupn\u00EDch surovin pro v\u00FDrobce, kte\u0159\u00ED vyr\u00E1b\u011Bj\u00ED takzvan\u00E9 %22bez \u00C9\u010Dkov\u00E9%22 potraviny." . "additives; gelatinization; SEM; LM; modification"@en . "4"^^ . . "Nativn\u00ED a modifikovan\u00E9 \u0161kroby v masn\u00FDch v\u00FDrobc\u00EDch - detekce vstupn\u00ED suroviny pomoc\u00ED mikroskopick\u00FDch metod" . "S" . "5"^^ . . "16270" . "Pospiech, Matej" . "1210-4086" . "CZ - \u010Cesk\u00E1 republika" . "5"^^ . "Tremlov\u00E1, Bohuslava" . "6" . . "153183" . . . . . "Eli\u00E1\u0161ov\u00E1, Martina" . "RIV/62157124:16270/12:43871351!RIV13-MSM-16270___" . . "Kub\u00ED\u010Dkov\u00E1, Krist\u00FDna" . "Nativn\u00ED a modifikovan\u00E9 \u0161kroby v masn\u00FDch v\u00FDrobc\u00EDch - detekce vstupn\u00ED suroviny pomoc\u00ED mikroskopick\u00FDch metod" . . "23" . "Nativn\u00ED a modifikovan\u00E9 \u0161kroby v masn\u00FDch v\u00FDrobc\u00EDch - detekce vstupn\u00ED suroviny pomoc\u00ED mikroskopick\u00FDch metod"@cs . "RIV/62157124:16270/12:43871351" . . "The starches are an important part of many food stuff, which significantly influence or determine their texture and functional properties. In meat products we can meet with different types of starches, in our conditions especially with potato, maize and wheat starch and their various forms of modifications. In this study, we examined the analysis of the native and the modified starches isolated from potatoes and corn using light and scanning electron microscopy. The individual starches are characterized by their shape and size. The light microscopy is a useful tool for species identification of native starches based on the size and the shape, but for the detection of some modified starches is inappropiate. While the examination of starches using scanning electron microscope (SEM) provides a much clearer information about their morphology, even in case of highly soluble modified starches. SEM is able to determine the native starches and the modified starches and may serve as a tool for control of raw materials for producers, who produce foodstuffs within additives (labeling by E-code)"@en . "Jand\u00E1sek, Josef" .