About: The content of aroma compounds in fermented milk products.

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About: The content of aroma compounds in fermented milk products. 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)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc and Bifidobacterium. The fermentation process increases the shelf-life, improves the digestibility and contributes to the taste and aroma (flavour) of the product. The bases of flavour are the aroma active compounds, which are created during fermentation process and thermal treatment of foods from their precursors. The understanding of conditions and regularities of aroma compounds creation and their influence on sensory perception of flavour is necessary for production of high-quality products. Technological process of production consists of several steps. The fermentation phase, where not only characteristic taste and aroma, but also structure and consistence of product are developed, is the most important. Taste and aroma active compounds arise by enzymatic decomposition of lactose, proteins and fat in milk. The anaerobic transformation of saccharides to lactic Fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc and Bifidobacterium. The fermentation process increases the shelf-life, improves the digestibility and contributes to the taste and aroma (flavour) of the product. The bases of flavour are the aroma active compounds, which are created during fermentation process and thermal treatment of foods from their precursors. The understanding of conditions and regularities of aroma compounds creation and their influence on sensory perception of flavour is necessary for production of high-quality products. Technological process of production consists of several steps. The fermentation phase, where not only characteristic taste and aroma, but also structure and consistence of product are developed, is the most important. Taste and aroma active compounds arise by enzymatic decomposition of lactose, proteins and fat in milk. The anaerobic transformation of saccharides to lactic (en)
Title	The content of aroma compounds in fermented milk products. The content of aroma compounds in fermented milk products. (en)
skos:prefLabel	The content of aroma compounds in fermented milk products. The content of aroma compounds in fermented milk products. (en)
skos:notation	RIV/00216305:26310/11:PU93862!RIV12-MSM-26310___
http://linked.open...avai/predkladatel	Fakulta chemická
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM0021630501)
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Divišová, Radka Vítová, Eva Loupancová, Blanka Sklenářová, Kateřina Babák, Libor
http://linked.open.../riv/druhVysledku	O - Ostatní výsledky nezařaditelné do žádného z výše uvedených druhů výsledku
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	191804
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/11:PU93862
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	fermented dairy products, flavour, SPME, GC, sensory analysis (en)
http://linked.open.../riv/klicoveSlovo	GC SPME fermented dairy products flavour sensory analysis
http://linked.open...ontrolniKodProRIV	[33A819D0ABB5]
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...iv/tvurceVysledku	Babák, Libor Divišová, Radka Loupancová, Blanka Sklenářová, Kateřina Vítová, Eva
http://linked.open...n/vavai/riv/zamer	Multifunkční heterogenní materiály na bázi syntetických polymerů a biopolymerů
http://localhost/t...ganizacniJednotka	26310

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