About: Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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)
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)
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)
skos:notation	RIV/62156489:43210/08:00121428!RIV09-MSM-43210___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2009
http://linked.open...aciTvurceVysledku	Dohnal, Vlastimil Burdychová, Radka Cwiková, Olga Sládková, Pavla Komprda, Tomáš
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	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	395892
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/08:00121428
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	tyramine; putrescine; polyamines; enterococci; ripening cheese (en)
http://linked.open.../riv/klicoveSlovo	tyramine putrescine ripening cheese enterococci polyamines
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[05A117DA7549]
http://linked.open...i/riv/nazevZdroje	European Food research and Technology
http://linked.open...in/vavai/riv/obor	EE
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2008
http://linked.open...v/svazekPeriodika	227
http://linked.open...iv/tvurceVysledku	Dohnal, Vlastimil Cwiková, Olga Burdychová, Radka Komprda, Tomáš Sládková, Pavla
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20432100001
issn	1438-2377
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	43210
is http://linked.open...avai/riv/vysledek of	Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese

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