About: Factors affecting the softening of pickled cucumbers

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Factors affecting the softening of pickled cucumbers Goto Sponge Distinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	During the last three seasons the specific softening of pickled cucumbers was observed. The defective samples were analysed, but no microbial contamination was confirmed and no residual enzyme activity as well. The hypothesis of residual activity of microbial pectinases and cellulases as the most probable softening cause was proposed. The cellulolytic and pectolytic activities of nineteen strains of moulds and yeasts isolated from the samples of soils, cucumbers and cucumber plants rests were compared. The inactivation parameters (D and z values) of pectolytic enzymes of the most active strains were determined. The inhibitory effect of Ca2+ addition was evaluated within the model experiments. The residual enzyme activities were confirmed as the main cause of the defect, together with other factors such as the characteristic composition of microbial contamination, the stress or other damage of the cucumbers during the postharvest manipulation (chilling injury, humidity stress, etc.), microbial contamin During the last three seasons the specific softening of pickled cucumbers was observed. The defective samples were analysed, but no microbial contamination was confirmed and no residual enzyme activity as well. The hypothesis of residual activity of microbial pectinases and cellulases as the most probable softening cause was proposed. The cellulolytic and pectolytic activities of nineteen strains of moulds and yeasts isolated from the samples of soils, cucumbers and cucumber plants rests were compared. The inactivation parameters (D and z values) of pectolytic enzymes of the most active strains were determined. The inhibitory effect of Ca2+ addition was evaluated within the model experiments. The residual enzyme activities were confirmed as the main cause of the defect, together with other factors such as the characteristic composition of microbial contamination, the stress or other damage of the cucumbers during the postharvest manipulation (chilling injury, humidity stress, etc.), microbial contamin (en)
Title	Factors affecting the softening of pickled cucumbers Factors affecting the softening of pickled cucumbers (en)
skos:prefLabel	Factors affecting the softening of pickled cucumbers Factors affecting the softening of pickled cucumbers (en)
skos:notation	RIV/60461373:22330/09:00022344!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	27
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Voldřich, Michal Opatová, Hana Čeřovský, Miroslav Horsáková, Iveta Čížková, Helena
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	314558
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/09:00022344
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cucumbers; effect of Ca2+; softening of sterilised vegetables; cellulolytic activity; pectolytic activity; mould (en)
http://linked.open.../riv/klicoveSlovo	mould cucumbers cellulolytic activity effect of Ca2+ pectolytic activity softening of sterilised vegetables
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[83A013CFE43C]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...iv/tvurceVysledku	Opatová, Hana Voldřich, Michal Čeřovský, Miroslav Čížková, Helena Horsáková roz. Fabíková, Iveta
http://linked.open...ain/vavai/riv/wos	000269005600099
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Factors affecting the softening of pickled cucumbers Factors affecting the softening of pickled cucumbers Factors affecting the softening of pickled cucumbers Factors affecting the softening of pickled cucumbers

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 78 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software