Attributes | Values |
---|
rdf:type
| |
Description
| - Článek se zabývá vlivem sterilačního záhřevu na jakost tavených sýrů určených pro krizové situace. (cs)
- By the previous studies it was found, that the thermo sterilization heating (117 oC for 20 minutes) causes the decrease of amino acid contents. The aim of the work was to verify these results with the new batch of processed cheeses. There were evaluated crude protein content, amino acid content, ammonia content. In both groups there occurred the significant decrease of the content of methionine, aspartic acid, serine, glutamic acid, valine, histidine, lysine and arginine (P < 0,05). The typical decreases ranged around 2 % of the original amino acid contents in the non-sterilized processed cheeses. The largest losses occurred at serine (around 4 %).
- By the previous studies it was found, that the thermo sterilization heating (117 oC for 20 minutes) causes the decrease of amino acid contents. The aim of the work was to verify these results with the new batch of processed cheeses. There were evaluated crude protein content, amino acid content, ammonia content. In both groups there occurred the significant decrease of the content of methionine, aspartic acid, serine, glutamic acid, valine, histidine, lysine and arginine (P < 0,05). The typical decreases ranged around 2 % of the original amino acid contents in the non-sterilized processed cheeses. The largest losses occurred at serine (around 4 %). (en)
|
Title
| - The effect of sterilization on amino acids content in processed cheeses designed for crisis situation
- The effect of sterilization on amino acids content in processed cheeses designed for crisis situation (en)
- Efekt sterilačního záhřevu na aminokyselinové složení tavených sýrů pro krizové situace (cs)
|
skos:prefLabel
| - The effect of sterilization on amino acids content in processed cheeses designed for crisis situation
- The effect of sterilization on amino acids content in processed cheeses designed for crisis situation (en)
- Efekt sterilačního záhřevu na aminokyselinové složení tavených sýrů pro krizové situace (cs)
|
skos:notation
| - RIV/70883521:28110/06:63504523!RIV07-MSM-28110___
|
http://linked.open.../vavai/riv/strany
| |
http://linked.open...avai/riv/aktivita
| |
http://linked.open...avai/riv/aktivity
| |
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/70883521:28110/06:63504523
|
http://linked.open...riv/jazykVysledku
| |
http://linked.open.../riv/klicovaSlova
| - processed cheese; sterilization; amino acids; crisis situation (en)
|
http://linked.open.../riv/klicoveSlovo
| |
http://linked.open...ontrolniKodProRIV
| |
http://linked.open...i/riv/mistoVydani
| |
http://linked.open...i/riv/nazevZdroje
| |
http://linked.open...in/vavai/riv/obor
| |
http://linked.open...ichTvurcuVysledku
| |
http://linked.open...cetTvurcuVysledku
| |
http://linked.open...UplatneniVysledku
| |
http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Hrabě, Jan
- Kráčmar, Stanislav
- Hoza, Ignác
- Severová, Marta
- Brázdilová, Olga
|
http://linked.open...n/vavai/riv/zamer
| |
number of pages
| |
http://purl.org/ne...btex#hasPublisher
| - Mendelova zemědělská a lesnická univerzita v Brně
|
https://schema.org/isbn
| |
http://localhost/t...ganizacniJednotka
| |