| Attributes | Values |
|---|
| rdf:type
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| Description
| - Pomocí HPLC s předkolonovou derivatizací pomocí AccQ- Tag činidla a fluorescenční detekcí byl změřen obsah 16 aminokyselin ve vzorcích 35 piv komerčně dostupných v České republice. Obsah prolinu, který byl aminokyselinou s nejvyšší koncentrací, byl v pivech v rozmezí od 40 to 250mg/L. Česká piva byla charakteristická vyšším obsahem aminokyselin ve srovnání s dovozovými globálními značkami (450,41 vs. 257,53 mg/L). Mezi jednotlivými aminokyselinami bylo devět aminokyselin v českých pivech obsaženo ve vyšší koncentraci než ve studovaných zahraničních značkách, tyto aminokyseliny můžeme rozdělit do tří skupin podle odlišné chuti: hořce chutnající aminokyseliny (isoleucin, leucin, lysine, phenylalanin a histidin), hořko-sladké aminokyseliny (valin a prolin) a aminokyseliny se sladkou a umami chutí (glutamová kyselina a asparagová kyselina). (cs)
- The content of 16 free amino acids in 35 beers commercially available in Czech Republic was measured using high-performance liquid chromatography method with pre-column derivatization by AccQ- Tag agent and separation in reverse phase column followed by fluorescent detection. Content of proline, which was the amino acid most commonly found, varied in range from 40 to 250mg/L. Czech beers were characterized by a significantly higher amino acid content in comparison to imported global brands (450.41 vs. 257.53 mg/L). Among individual amino acids, nine amino acids were significantly more concentrated in the Czech beer brands than in the studied foreign brands, and those amino acids were from three distinctive taste groups: bitter tasting amino acid (isoleucine, leucine, lysine, phenylalanine and histidine), bitter sweet amino acids (valine and proline) and salty-umami amino acids (glutamic acid and aspartic acid).
- The content of 16 free amino acids in 35 beers commercially available in Czech Republic was measured using high-performance liquid chromatography method with pre-column derivatization by AccQ- Tag agent and separation in reverse phase column followed by fluorescent detection. Content of proline, which was the amino acid most commonly found, varied in range from 40 to 250mg/L. Czech beers were characterized by a significantly higher amino acid content in comparison to imported global brands (450.41 vs. 257.53 mg/L). Among individual amino acids, nine amino acids were significantly more concentrated in the Czech beer brands than in the studied foreign brands, and those amino acids were from three distinctive taste groups: bitter tasting amino acid (isoleucine, leucine, lysine, phenylalanine and histidine), bitter sweet amino acids (valine and proline) and salty-umami amino acids (glutamic acid and aspartic acid). (en)
|
| Title
| - Determination of free amino acids in beers: A comparison of Czech and foreign brands
- Determination of free amino acids in beers: A comparison of Czech and foreign brands (en)
- Stanovení volných aminokyselin v pivech: srovnání českých a zahraničních značek (cs)
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| skos:prefLabel
| - Determination of free amino acids in beers: A comparison of Czech and foreign brands
- Determination of free amino acids in beers: A comparison of Czech and foreign brands (en)
- Stanovení volných aminokyselin v pivech: srovnání českých a zahraničních značek (cs)
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| skos:notation
| - RIV/60461373:22330/08:00021102!RIV09-MSM-22330___
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(1M0570), Z(MSM6046137305)
|
| http://linked.open...iv/cisloPeriodika
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/08:00021102
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Beer; amino acid content (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Journal of Food Composition and Analysis
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Dostálek, Pavel
- Melzoch, Karel
- Čížková, Hana
- Dvořáková, Markéta
- Kabelová, Ivana
|
| http://linked.open...ain/vavai/riv/wos
| |
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
| http://localhost/t...ganizacniJednotka
| |
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