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rdf:type
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Description
| - Fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc and Bifidobacterium. The fermentation process increases the shelf-life, improves the digestibility and contributes to the taste and aroma (flavour) of the product. The bases of flavour are the aroma active compounds, which are created during fermentation process and thermal treatment of foods from their precursors. The understanding of conditions and regularities of aroma compounds creation and their influence on sensory perception of flavour is necessary for production of high-quality products. Technological process of production consists of several steps. The fermentation phase, where not only characteristic taste and aroma, but also structure and consistence of product are developed, is the most important. Taste and aroma active compounds arise by enzymatic decomposition of lactose, proteins and fat in milk. The anaerobic transformation of saccharides to lactic
- Fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc and Bifidobacterium. The fermentation process increases the shelf-life, improves the digestibility and contributes to the taste and aroma (flavour) of the product. The bases of flavour are the aroma active compounds, which are created during fermentation process and thermal treatment of foods from their precursors. The understanding of conditions and regularities of aroma compounds creation and their influence on sensory perception of flavour is necessary for production of high-quality products. Technological process of production consists of several steps. The fermentation phase, where not only characteristic taste and aroma, but also structure and consistence of product are developed, is the most important. Taste and aroma active compounds arise by enzymatic decomposition of lactose, proteins and fat in milk. The anaerobic transformation of saccharides to lactic (en)
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Title
| - The content of aroma compounds in fermented milk products.
- The content of aroma compounds in fermented milk products. (en)
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skos:prefLabel
| - The content of aroma compounds in fermented milk products.
- The content of aroma compounds in fermented milk products. (en)
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skos:notation
| - RIV/00216305:26310/11:PU93862!RIV12-MSM-26310___
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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...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/00216305:26310/11:PU93862
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - fermented dairy products, flavour, SPME, GC, sensory analysis (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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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...iv/tvurceVysledku
| - Babák, Libor
- Divišová, Radka
- Loupancová, Blanka
- Sklenářová, Kateřina
- Vítová, Eva
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http://linked.open...n/vavai/riv/zamer
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http://localhost/t...ganizacniJednotka
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