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rdf:type
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Description
| - Viz anglický abstrakt (cs)
- Biogenic amines (BA; histamine, tyramine, tryptamine, phenylethylamine, cadaverine) and polyamines (PA; putrescine, spermidine, spermine) content was determined in Dutch-type semi-hard cheese (ripening 176 days) using an experimental design two producers x two starter cultures x two fat contents. Content of quantitatively most important BA (tyramine and histamine) and PA (putrescine) in the cheese samples at the end of ripening varied in the range 5 -- 392 and 22 -- 59, and 1 -- 132 mg kg-1, respectively. Time of ripening accounted for (P<0.01) 67, 67 and 76 % of the explained variability of histamine, tyramine and putrescine content, respectively. Histamine, tyramine and putrescine content in cheese (Y, mg kg-1) increased (P<0.01) linearly with increasing time of ripening (X, days): Y = 0.24X -- 1.3 (R2 = 0.28), Y = 0.69X -- 18.9 (R2 = 0.24) and Y = 0.16 X -- 1.3 (R2 = 0.04), respectively. Biogenic amines (sum of BA) were produced more than three times more rapidly with increasing time of ripen
- Biogenic amines (BA; histamine, tyramine, tryptamine, phenylethylamine, cadaverine) and polyamines (PA; putrescine, spermidine, spermine) content was determined in Dutch-type semi-hard cheese (ripening 176 days) using an experimental design two producers x two starter cultures x two fat contents. Content of quantitatively most important BA (tyramine and histamine) and PA (putrescine) in the cheese samples at the end of ripening varied in the range 5 -- 392 and 22 -- 59, and 1 -- 132 mg kg-1, respectively. Time of ripening accounted for (P<0.01) 67, 67 and 76 % of the explained variability of histamine, tyramine and putrescine content, respectively. Histamine, tyramine and putrescine content in cheese (Y, mg kg-1) increased (P<0.01) linearly with increasing time of ripening (X, days): Y = 0.24X -- 1.3 (R2 = 0.28), Y = 0.69X -- 18.9 (R2 = 0.24) and Y = 0.16 X -- 1.3 (R2 = 0.04), respectively. Biogenic amines (sum of BA) were produced more than three times more rapidly with increasing time of ripen (en)
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Title
| - Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese
- Vybrané faktory ovlivňující obsah biogenních aminů a polyaminů v sýru eidamského typu (cs)
- Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese (en)
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skos:prefLabel
| - Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese
- Vybrané faktory ovlivňující obsah biogenních aminů a polyaminů v sýru eidamského typu (cs)
- Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese (en)
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skos:notation
| - RIV/62156489:43210/08:00121428!RIV09-MSM-43210___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/62156489:43210/08:00121428
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - tyramine; putrescine; polyamines; enterococci; ripening cheese (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - European Food research and Technology
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Dohnal, Vlastimil
- Cwiková, Olga
- Burdychová, Radka
- Komprda, Tomáš
- Sládková, Pavla
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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