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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
  • 124-128
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM7088352101)
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
  • 473212
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
  • [288985BDE05A]
http://linked.open...i/riv/mistoVydani
  • Brno
http://linked.open...i/riv/nazevZdroje
  • Výživa zvířat - proteiny
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
  • 80-7157-954-8
http://localhost/t...ganizacniJednotka
  • 28110
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