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rdf:type
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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)
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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)
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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)
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skos:notation
| - RIV/60076658:12220/13:43885417!RIV14-GA0-12220___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
| - P(GAP503/11/1417), Z(MSM6007665806)
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http://linked.open...iv/cisloPeriodika
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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/60076658:12220/13:43885417
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - rind washing; storage; smear-ripened cheeses; polyamines; biogenic amines (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - DE - Spolková republika Německo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - European Food Research and Technology
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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...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Dadáková, Eva
- Pelikánová, Tamara
- Samková, Eva
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http://linked.open...ain/vavai/riv/wos
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://bibframe.org/vocab/doi
| - 10.1007/s00217-013-1993-y
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http://localhost/t...ganizacniJednotka
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