Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Petr Pipek"'
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 5, Pp 509-513 (2014)
hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different storage conditions. Despite the theory, the detecte
Externí odkaz:
https://doaj.org/article/16ecb3a37cad4ca89928a7cbd63410d5
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 4, Pp 307-312 (2013)
The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated structure of
Externí odkaz:
https://doaj.org/article/8c48e0049818437f86ea43313951003c
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 2, Pp 108-115 (2013)
Adulteration of fresh meat and its possible substitution with frozen and thawed meat represents a problem, since thawed meat has not only lower sensory qualities than fresh meat but also a lower price. Commercial enzymatic kits seem to be a solution
Externí odkaz:
https://doaj.org/article/692d41ddf54b40e0bae277663cf3908b
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 258-263 (2010)
The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat tre
Externí odkaz:
https://doaj.org/article/126ddd086fd04bd18749c2d5cd348fd2
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 249-257 (2010)
The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochin
Externí odkaz:
https://doaj.org/article/620e4c9038cd4d25902c6f50e3fb2a25
Autor:
Josef Brychta, Jiří Smola, Petr Pipek, Jaroslav Ondráček, Vladimír Bednář, Alois Čížek, Tomáš Brychta
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 4, Pp 284-292 (2009)
Enterotoxigenic Bacillus cereus was detected in a variety of meat stuffs (36), ready-to-cook products (5), and swabs (7). The bacterial colonies isolated from PEMBA agar were identified as B. cereus. The 85 isolates were examined for the enterotoxin
Externí odkaz:
https://doaj.org/article/5fa86d8deb2e40d4b0f9d7b324b2f62e
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 5, Pp 333-338 (2008)
The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analysis (software LUCIA 5.20). Minced meat (beef and m
Externí odkaz:
https://doaj.org/article/4ca1aa3a7a384176b535a75246dbb2be
Publikováno v:
Czech Journal of Food Sciences, Vol 23, Iss 6, Pp 240-245 (2005)
Video image analysis was used for the objective evaluation of beef carcasses parts as an additional parameter of the carcass classification. The pictures of cross sections of dorsal parts of beef carcasses between 8th and 9th vertebra were taken unde
Externí odkaz:
https://doaj.org/article/adea960bcfbc462f8c3dc029f83dccc8
Publikováno v:
Czech Journal of Food Sciences. 31:307-312
Rohlik B-A., Pipek P., Panek J. (2013): The effect of natural antioxidants on the colour and lipid stability of paprika salami. Czech J. Food Sci., 31: 307–312. The typical red colour of paprika salamis is a very important quality attribute but it
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5186c9681395940ea07d5b3709a9091f
https://doi.org/10.17221/327/2012-cjfs
https://doi.org/10.17221/327/2012-cjfs
Publikováno v:
Czech Journal of Food Sciences. 28:258-263
PipekP.,�RohlikB.-A.,�Lojkova �A.,�StaruchL.�(2010): Suppression of mould growth on dry sausages .� CzechJ.�FoodSci.,�28:�258-263. Theeffectsoftwoantifungalagents�(natamycin, �potassiumsorbate)�werecomparedonthemouldgrowthonth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2943ce98990f68e90821cd0753355a3d
https://doi.org/10.17221/121/2010-cjfs
https://doi.org/10.17221/121/2010-cjfs