About: Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage.

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About: Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage. Goto Sponge NotDistinct Permalink

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	The content of eight biologically active amines in two groups of smear-ripened cheeses (unwashed-rind and washed-rind) was analysed. The biogenic amine levels were determined after storage at 5 degrees C in three periods of shelf lifetime: at the minimum durability date; 1 and 2 weeks after this date. The analytical procedure consisted of amine extraction from sample matrix, derivatisation with dansyl chloride and ultra-performance liquid chromatography quantification. The content of biogenic amines and polyamines significantly differed according to the technology of ripening. The cheeses unwashed during ripening had much higher contents of all observed amines and polyamines in comparison with the washed-rind cheeses. The mean content of putrescine, cadaverine and tyramine exceeded 100 mg/kg in unwashed-rind cheeses, while the other amines occurred at lower levels. The content of all detected amines was very low in washed-rind cheeses; no tryptamine, phenylethylamine and histamine were found. The effect of storage on the amine formation was not confirmed. The content of eight biologically active amines in two groups of smear-ripened cheeses (unwashed-rind and washed-rind) was analysed. The biogenic amine levels were determined after storage at 5 degrees C in three periods of shelf lifetime: at the minimum durability date; 1 and 2 weeks after this date. The analytical procedure consisted of amine extraction from sample matrix, derivatisation with dansyl chloride and ultra-performance liquid chromatography quantification. The content of biogenic amines and polyamines significantly differed according to the technology of ripening. The cheeses unwashed during ripening had much higher contents of all observed amines and polyamines in comparison with the washed-rind cheeses. The mean content of putrescine, cadaverine and tyramine exceeded 100 mg/kg in unwashed-rind cheeses, while the other amines occurred at lower levels. The content of all detected amines was very low in washed-rind cheeses; no tryptamine, phenylethylamine and histamine were found. The effect of storage on the amine formation was not confirmed. (en)
Title	Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage. Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage. (en)
skos:prefLabel	Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage. Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage. (en)
skos:notation	RIV/60076658:12220/13:43885417!RIV14-GA0-12220___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GAP503/11/1417), Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Samková, Eva Dadáková, Eva Pelikánová, Tamara
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	Jihočeská univerzita v Českých Budějovicích / Zemědělská fakulta
http://linked.open...dnocenehoVysledku	64904
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/13:43885417
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	rind washing; storage; smear-ripened cheeses; polyamines; biogenic amines (en)
http://linked.open.../riv/klicoveSlovo	storage rind washing smear-ripened cheeses biogenic amines polyamines
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[8A3BAF278522]
http://linked.open...i/riv/nazevZdroje	European Food Research and Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	Biogenic amines production in selected lactic acid bacteria strains
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	237
http://linked.open...iv/tvurceVysledku	Dadáková, Eva Pelikánová, Tamara Samková, Eva
http://linked.open...ain/vavai/riv/wos	000323334800004
http://linked.open...n/vavai/riv/zamer	Sustainable methods of agricultural management in montane and submontane areas with respect to harmonization of the production and nonproduction spheres
issn	1438-2377
number of pages	6 (xsd:int)
http://bibframe.org/vocab/doi	10.1007/s00217-013-1993-y
http://localhost/t...ganizacniJednotka	12220

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