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Description
  • In the study the effect of sterilization heating (117 °C, 20 minutes) on changes of amino acids contents in processed cheese was investigated. The sterilization heating caused statistically significant losses of the amino acids Cys, Met, Leu, Arg, Asp, Ser and Ala; Thr, Pro, Tyr and Phe contents were not significantly changed by the sterilization. In two of the three groups of processed cheese statistically significant losses of Lys, His and Glu were observed. A decrease in essential amino acid contents was reflected in a reduction of essential amino acid index, by 4 percentage points on average. An increase in ammonia content in sterilized processed cheese was observed.
  • In the study the effect of sterilization heating (117 °C, 20 minutes) on changes of amino acids contents in processed cheese was investigated. The sterilization heating caused statistically significant losses of the amino acids Cys, Met, Leu, Arg, Asp, Ser and Ala; Thr, Pro, Tyr and Phe contents were not significantly changed by the sterilization. In two of the three groups of processed cheese statistically significant losses of Lys, His and Glu were observed. A decrease in essential amino acid contents was reflected in a reduction of essential amino acid index, by 4 percentage points on average. An increase in ammonia content in sterilized processed cheese was observed. (en)
  • Vliv sterilizace tavených sýrů na obsah aminokyselin (cs)
Title
  • Vliv sterilizace tavených sýrů na obsah aminokyselin (cs)
  • The effect of sterilization on amino acid contents in processed cheese
  • The effect of sterilization on amino acid contents in processed cheese (en)
skos:prefLabel
  • Vliv sterilizace tavených sýrů na obsah aminokyselin (cs)
  • The effect of sterilization on amino acid contents in processed cheese
  • The effect of sterilization on amino acid contents in processed cheese (en)
skos:notation
  • RIV/62156489:43210/04:00000479!RIV/2005/MSM/432105/N
http://linked.open.../vavai/riv/strany
  • 829;831
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 562031
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43210/04:00000479
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Amino acids;processed cheese;sterilisation (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV
  • [7D0203508695]
http://linked.open...i/riv/nazevZdroje
  • International Dairy Journal
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 14
http://linked.open...iv/tvurceVysledku
  • Buňka, František
  • Hrabě, Jan
  • Kráčmar, Stanislav
http://linked.open...n/vavai/riv/zamer
issn
  • 0958-6946
number of pages
http://localhost/t...ganizacniJednotka
  • 43210
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