"Detection of Milk Additives in Model Samples"@en . "Detekce ml\u00E9\u010Dn\u00FDch aditiv v modelov\u00FDch vzorc\u00EDch" . "Tremlov\u00E1, Bohuslava" . "16270" . . . "10660" . "[ABDADB7490F2]" . . "Sborn\u00EDk p\u0159edn\u00E1\u0161ek a poster\u016F Hygiena a technologie potravin XLIV" . "Pospiech, Matej" . . "Petr\u00E1\u0161ov\u00E1, Michaela" . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . . . "Detekce ml\u00E9\u010Dn\u00FDch aditiv v modelov\u00FDch vzorc\u00EDch"@cs . "4"^^ . . . "Milk proteins have wide application in the meat industrys. In this work, five types of milk additives were detected using Hematoxylin Eosin, PAS Calleja and Toulidine blue staining. Calcium caseinate, sodium caseinate, whey concentrate, whey protein concentrate with high lactose content, and whey protein concentrate containing 85% casein were used for analysis. The results show that the most appropriate staining is PAS Calleja. PAS Calleja achieved a very strong contrast between muscle and 85% whey concentrate. In the samples with calcium caseinate and whey protein were achieved strong contrast. In sodium caseinate and whey protein concentrate with a high content of lactose were achieved weak contrast."@en . "S" . . . "Detekce ml\u00E9\u010Dn\u00FDch aditiv v modelov\u00FDch vzorc\u00EDch" . "RIV/62157124:16270/14:43873214!RIV15-MSM-16270___" . "Detection of Milk Additives in Model Samples"@en . . . "4"^^ . "978-80-7305-729-9" . "lactose; meat products; whey; milk"@en . "RIV/62157124:16270/14:43873214" . "5"^^ . "Brno" . . "Brno" . . "Bedn\u00E1\u0159ov\u00E1, Martina" . . "Detekce ml\u00E9\u010Dn\u00FDch aditiv v modelov\u00FDch vzorc\u00EDch"@cs . . "Ml\u00E9\u010Dn\u00E9 b\u00EDlkoviny nach\u00E1z\u00ED \u0161irok\u00E9 pu\u017Eit\u00ED v masn\u00E9m pr\u016Fmyslu. V pr\u00E1ci byla ov\u011B\u0159ov\u00E1na mo\u017Enost pr\u016Fkazu p\u011Bti typ\u016F ml\u00E9\u010Dn\u00FDch aditiv histologick\u00FDmi barven\u00EDmi Hematoxilin Eozin, PAS Calleja a Toulidinova mod\u0159. Testov\u00E1n byl kasein\u00E1t v\u00E1penat\u00FD, kasein\u00E1t sodn\u00FD, syrov\u00E1tkov\u00FD protein s vysok\u00FDm obsahem lakt\u00F3zy, syrov\u00E1tkov\u00FD koncentr\u00E1t termostabiln\u00ED a syrov\u00E1tkov\u00FD koncentr\u00E1t s obsahem 85 % kaseinu. Z v\u00FDsledk\u016F vypl\u00FDv\u00E1, \u017Ee nejvhodn\u011Bj\u0161\u00EDm barven\u00EDm je barven\u00ED PAS Calleja kter\u00E9 dos\u00E1hlo v\u00FDrazn\u00E9ho kontrastu mezi svalovinou a 85% syrov\u00E1tkov\u00FDm koncentr\u00E1tem. Siln\u00E9ho kontrastu dos\u00E1hlo barven\u00ED u kasein\u00E1tu v\u00E1penat\u00E9ho a syrov\u00E1tkov\u00E9ho protein. Slab\u00FD kontrast byl dosa\u017Een u kasein\u00E1tu sodn\u00E9ho a syrov\u00E1tkov\u00E9ho koncentr\u00E1tu s vysok\u00FDm obsahem lakt\u00F3zy."@cs . "Ml\u00E9\u010Dn\u00E9 b\u00EDlkoviny nach\u00E1z\u00ED \u0161irok\u00E9 pu\u017Eit\u00ED v masn\u00E9m pr\u016Fmyslu. V pr\u00E1ci byla ov\u011B\u0159ov\u00E1na mo\u017Enost pr\u016Fkazu p\u011Bti typ\u016F ml\u00E9\u010Dn\u00FDch aditiv histologick\u00FDmi barven\u00EDmi Hematoxilin Eozin, PAS Calleja a Toulidinova mod\u0159. Testov\u00E1n byl kasein\u00E1t v\u00E1penat\u00FD, kasein\u00E1t sodn\u00FD, syrov\u00E1tkov\u00FD protein s vysok\u00FDm obsahem lakt\u00F3zy, syrov\u00E1tkov\u00FD koncentr\u00E1t termostabiln\u00ED a syrov\u00E1tkov\u00FD koncentr\u00E1t s obsahem 85 % kaseinu. Z v\u00FDsledk\u016F vypl\u00FDv\u00E1, \u017Ee nejvhodn\u011Bj\u0161\u00EDm barven\u00EDm je barven\u00ED PAS Calleja kter\u00E9 dos\u00E1hlo v\u00FDrazn\u00E9ho kontrastu mezi svalovinou a 85% syrov\u00E1tkov\u00FDm koncentr\u00E1tem. Siln\u00E9ho kontrastu dos\u00E1hlo barven\u00ED u kasein\u00E1tu v\u00E1penat\u00E9ho a syrov\u00E1tkov\u00E9ho protein. Slab\u00FD kontrast byl dosa\u017Een u kasein\u00E1tu sodn\u00E9ho a syrov\u00E1tkov\u00E9ho koncentr\u00E1tu s vysok\u00FDm obsahem lakt\u00F3zy." . "Lu\u0148\u00E1kov\u00E1, Ludmila" . . . "2014-10-15+02:00"^^ . .