About: Content and distribution of biogenic amines in Dutch-type hard cheese     Goto   Sponge   NotDistinct   Permalink

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Description
  • není (cs)
  • Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria, LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of one to six months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 cheeses). The cheeses from the two producers differed in their fat content (30 and 45 % of fat in dry matter, respectively). Substantially higher (P<0.01) contents of tyramine and the sum of biogenic amines were found in the outer-part samples in comparison with the core ones in the R30 cheeses, which corresponded with higher (P<0.01) TAN counts in this part of the cheese with presumably more favourable g
  • Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria, LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of one to six months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 cheeses). The cheeses from the two producers differed in their fat content (30 and 45 % of fat in dry matter, respectively). Substantially higher (P<0.01) contents of tyramine and the sum of biogenic amines were found in the outer-part samples in comparison with the core ones in the R30 cheeses, which corresponded with higher (P<0.01) TAN counts in this part of the cheese with presumably more favourable g (en)
Title
  • Content and distribution of biogenic amines in Dutch-type hard cheese
  • Content and distribution of biogenic amines in Dutch-type hard cheese (en)
  • Obsah a distribuce biogenních aminů v Eidamském sýru (cs)
skos:prefLabel
  • Content and distribution of biogenic amines in Dutch-type hard cheese
  • Content and distribution of biogenic amines in Dutch-type hard cheese (en)
  • Obsah a distribuce biogenních aminů v Eidamském sýru (cs)
skos:notation
  • RIV/62156489:43210/07:00102690!RIV08-MSM-43210___
http://linked.open.../vavai/riv/strany
  • 129;137
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika
  • 1
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
  • 414901
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43210/07:00102690
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • ripening cheese; decarboxylase activity; tyramine; starter culture (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • NL - Nizozemsko
http://linked.open...ontrolniKodProRIV
  • [822C4AF54222]
http://linked.open...i/riv/nazevZdroje
  • Food Chemistry
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 102
http://linked.open...iv/tvurceVysledku
  • Kalhotka, Libor
  • Pechová, Pavla
  • Šustová, Květoslava
  • Komprda, Tomáš
  • Smělá, Dana
  • Novická, Kateřina
http://linked.open...n/vavai/riv/zamer
issn
  • 0308-8146
number of pages
http://localhost/t...ganizacniJednotka
  • 43210
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