About: The changes of amino acids content in casein due to sterilization

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

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Článek se zabývá vlivem sterilačního záhřevu na obsah aminokyselin v modelovém systému kaseinu jakost. (cs) The proteins of cow's milk can be divided on casein and whey proteins. The casein complex is exposed to the influence sterilization temperatures at production of some dairy products, for example, at production of the milk sterilized in bottles and sterilized processed cheeses. The aim of the work was to determine the losses of amino-acids in consequence of sterilization mode 121 oC for 10 minutes at the model system of casein and to compare these losses with the losses of amino-acids in sterilized processed cheeses commercially produced by heating on 117 oC for 20 minutes. The losses of amino-acids in the casein complex ranged approximately to 5 % w/w of their original content in non-sterilized casein. The sterilization of the casein complex at 121 oC for 10 minutes caused only slightly changes of the level of losses of amino-acids in comparison with commercially used temperatures for sterilization of processed cheeses (117 oC for 20 minutes). The proteins of cow's milk can be divided on casein and whey proteins. The casein complex is exposed to the influence sterilization temperatures at production of some dairy products, for example, at production of the milk sterilized in bottles and sterilized processed cheeses. The aim of the work was to determine the losses of amino-acids in consequence of sterilization mode 121 oC for 10 minutes at the model system of casein and to compare these losses with the losses of amino-acids in sterilized processed cheeses commercially produced by heating on 117 oC for 20 minutes. The losses of amino-acids in the casein complex ranged approximately to 5 % w/w of their original content in non-sterilized casein. The sterilization of the casein complex at 121 oC for 10 minutes caused only slightly changes of the level of losses of amino-acids in comparison with commercially used temperatures for sterilization of processed cheeses (117 oC for 20 minutes). (en)
Title	The changes of amino acids content in casein due to sterilization Změny aminokyselinového složení kaseinu po termosterilaci (cs) The changes of amino acids content in casein due to sterilization (en)
skos:prefLabel	The changes of amino acids content in casein due to sterilization Změny aminokyselinového složení kaseinu po termosterilaci (cs) The changes of amino acids content in casein due to sterilization (en)
skos:notation	RIV/70883521:28110/06:63504524!RIV07-MSM-28110___
http://linked.open.../vavai/riv/strany	124-128
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM7088352101)
http://linked.open...vai/riv/dodaniDat	2007
http://linked.open...aciTvurceVysledku	Hrabě, Jan Buňka, František Kráčmar, Stanislav Hoza, Ignác Rop, Otakar
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	468317
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/06:63504524
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	processed cheese; sterilization; amino acids; crisis situation (en)
http://linked.open.../riv/klicoveSlovo	sterilization amino acids crisis situation processed cheese
http://linked.open...ontrolniKodProRIV	[C2DF5086569B]
http://linked.open...i/riv/mistoVydani	Brno
http://linked.open...i/riv/nazevZdroje	Výživa zvířat - proteiny
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2006
http://linked.open...iv/tvurceVysledku	Buňka, František Hrabě, Jan Kráčmar, Stanislav Rop, Otakar Hoza, Ignác Zvonková, Martina
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
number of pages	214 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Mendelova zemědělská a lesnická univerzita v Brně
https://schema.org/isbn	80-7157-954-8
http://localhost/t...ganizacniJednotka	28110
is http://linked.open...avai/riv/vysledek of	The changes of amino acids content in casein due to sterilization The changes of amino acids content in casein due to sterilization

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