About: Changes of free fatty acids during ripening of Niva cheese

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

About: Changes of free fatty acids during ripening of Niva cheese 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	Niva is a mould ripened cheese variety manufactured from pasteurized milk. The most important microorganism involved in the manufacture of blue cheeses is Penicillium roqueforti that is responsible for the unique characteristics of these varieties. For many years, manufacture of blue cheeses has been carried out in a completely natural way. However, nowadays the manufacture of these varieties under controlled conditions and the use of selected Penicillium roqueforti strains are current practices in the cheese industry and are necessary to obtain a product with the desired characteristics. Major attribute that influences the selection and consumption of cheeses is flavour formed during ripening of cheeses. The flavour of the blue cheeses is characterized by compounds derived from pronounced proteolysis and lipolysis due to the proteolytic and lipolytic activities of Penicillium roqueforti. Although extensive lipolysis may be considered undesirable in most cheese varieties, free fatty acids derived fro Niva is a mould ripened cheese variety manufactured from pasteurized milk. The most important microorganism involved in the manufacture of blue cheeses is Penicillium roqueforti that is responsible for the unique characteristics of these varieties. For many years, manufacture of blue cheeses has been carried out in a completely natural way. However, nowadays the manufacture of these varieties under controlled conditions and the use of selected Penicillium roqueforti strains are current practices in the cheese industry and are necessary to obtain a product with the desired characteristics. Major attribute that influences the selection and consumption of cheeses is flavour formed during ripening of cheeses. The flavour of the blue cheeses is characterized by compounds derived from pronounced proteolysis and lipolysis due to the proteolytic and lipolytic activities of Penicillium roqueforti. Although extensive lipolysis may be considered undesirable in most cheese varieties, free fatty acids derived fro (en)
Title	Changes of free fatty acids during ripening of Niva cheese Changes of free fatty acids during ripening of Niva cheese (en)
skos:prefLabel	Changes of free fatty acids during ripening of Niva cheese Changes of free fatty acids during ripening of Niva cheese (en)
skos:notation	RIV/00216305:26310/04:PU45450!RIV11-MSM-26310___
http://linked.open...avai/riv/aktivita	V Z
http://linked.open...avai/riv/aktivity	V, Z(MSM 263100020)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Zemanová, Jana Bezděková, Šárka Vítová, Eva Loupancová, Blanka Babák, Libor
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	Vysoké učení technické v Brně / Fakulta chemická
http://linked.open...dnocenehoVysledku	557334
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/04:PU45450
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	mould cheese, FAME (en)
http://linked.open.../riv/klicoveSlovo	FAME mould cheese
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[D9BF428566BA]
http://linked.open...i/riv/nazevZdroje	Czech J. Food Scencies (Special Isue)
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2004
http://linked.open...v/svazekPeriodika	22
http://linked.open...iv/tvurceVysledku	Babák, Libor Loupancová, Blanka Vítová, Eva Zemanová, Jana Březina, Pavel Bezděková, Šárka
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20263100020
issn	1212-1800
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	26310

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