About: Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening.

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening. 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)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This paper deals with the estimation of tyrosine, tryptophan and soluble nitrogen in 288 samples of the Edam cheese using the Near Infrared Spectroscopy. For analyses, the apparatus NIR Nicolet Antaris was used working in the regime of reflectance (i.e. using an integrating sphere) in combination with fibre optics (i.e. using a probe). For calibration, reference data from the UV spectrophotometer was used. Calibration models were developed using a PLS algorithm (least square method) and tested by means of cross-validation. Correlation coefficients: R = 0.911, R = 0.929 and R = 0.959 for soluble nitrogen, tryptophan and tyrosine, respectively, were achieved during measuring in the integrating sphere; R = 0.807, R = 0.945, R = 0.928 were achieved for soluble nitrogen, tryptophan and tyrosine, respectively, during measuring by probe. The results of the study show that NIR technology is suitable for fast and approximate determination of the level of cheese ripening. This can be used for the evaluation of the material for the processed cheese production, or cheese sale in optimal level of ripening. This paper deals with the estimation of tyrosine, tryptophan and soluble nitrogen in 288 samples of the Edam cheese using the Near Infrared Spectroscopy. For analyses, the apparatus NIR Nicolet Antaris was used working in the regime of reflectance (i.e. using an integrating sphere) in combination with fibre optics (i.e. using a probe). For calibration, reference data from the UV spectrophotometer was used. Calibration models were developed using a PLS algorithm (least square method) and tested by means of cross-validation. Correlation coefficients: R = 0.911, R = 0.929 and R = 0.959 for soluble nitrogen, tryptophan and tyrosine, respectively, were achieved during measuring in the integrating sphere; R = 0.807, R = 0.945, R = 0.928 were achieved for soluble nitrogen, tryptophan and tyrosine, respectively, during measuring by probe. The results of the study show that NIR technology is suitable for fast and approximate determination of the level of cheese ripening. This can be used for the evaluation of the material for the processed cheese production, or cheese sale in optimal level of ripening. (en)
Title	Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening. Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening. (en)
skos:prefLabel	Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening. Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening. (en)
skos:notation	RIV/62156489:43210/11:00181422!RIV13-MSM-43210___
http://linked.open...avai/riv/aktivita	P V
http://linked.open...avai/riv/aktivity	P(2B08069), V
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Dohnal, Vlastimil Šustová, Květoslava
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	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	186815
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/11:00181422
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	NIR; Tyrosine; Proteolysis; Tryptophan; Edam (en)
http://linked.open.../riv/klicoveSlovo	Edam Proteolysis Tryptophan Tyrosine NIR
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[9C77D8F78501]
http://linked.open...i/riv/nazevZdroje	Acta Veterinaria Brno
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Relationship research of contaminant microflora and biogenic amines as the risk toxicants in the system of cheese health unexceptionability on the consumer market
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	80
http://linked.open...iv/tvurceVysledku	Dohnal, Vlastimil Mlček, Jiří Rop, Otakar Šustová, Květoslava
issn	0001-7213
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software