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| rdfs:seeAlso
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| Description
| - The aim of the study was to determine possible changes in isoflavones content in milk and dairy products during technological processing. To study this effect, milk samples for technological processing were taken from the experiment that was carried out on four lactating Holstein cows. The experiment was divided into 2 periods of 14 days consisting of a 10-day preliminary period and a 4-day experimental period. Cows were divided into 2 groups. Control group (C) was fed the diet based on extruded rapeseed-cake while experimental group (S) was fed the diet containing extruded full-fat soya resulting in a daily intake of isoflavones of 1282 g. The content of isoflavones was determined during skimming, pasteurization and making plain yoghurts. The daidzein and equol content in raw S milk was 45.7 and 25.4 µg/L, respectively while in raw C milk was 47.6 and 4.1 µg/L, respectively. After pasteurization S milk contained 47.3 µg/L of daidzein and 26.7 µg/L of equol, R milk contained 50.8 µg/L of daidzein and 4.0 µg/L of equol. Plain yoghurt produced from S milk contained 49.5 and 26.8 µg/L of daidzein and equol, respectively while plain R yoghurt contained 50.8 and 6.0 µg/L of daidzein and equol, respectively. Results of the present work show that studied dairy products, it is pasteurised milk, skim milk and yoghurt can be also included among possible sources of equol in human nutrition.
- The aim of the study was to determine possible changes in isoflavones content in milk and dairy products during technological processing. To study this effect, milk samples for technological processing were taken from the experiment that was carried out on four lactating Holstein cows. The experiment was divided into 2 periods of 14 days consisting of a 10-day preliminary period and a 4-day experimental period. Cows were divided into 2 groups. Control group (C) was fed the diet based on extruded rapeseed-cake while experimental group (S) was fed the diet containing extruded full-fat soya resulting in a daily intake of isoflavones of 1282 g. The content of isoflavones was determined during skimming, pasteurization and making plain yoghurts. The daidzein and equol content in raw S milk was 45.7 and 25.4 µg/L, respectively while in raw C milk was 47.6 and 4.1 µg/L, respectively. After pasteurization S milk contained 47.3 µg/L of daidzein and 26.7 µg/L of equol, R milk contained 50.8 µg/L of daidzein and 4.0 µg/L of equol. Plain yoghurt produced from S milk contained 49.5 and 26.8 µg/L of daidzein and equol, respectively while plain R yoghurt contained 50.8 and 6.0 µg/L of daidzein and equol, respectively. Results of the present work show that studied dairy products, it is pasteurised milk, skim milk and yoghurt can be also included among possible sources of equol in human nutrition. (en)
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| Title
| - The effect of technological processing on the content of isoflavones in bovine milk and dairy products
- The effect of technological processing on the content of isoflavones in bovine milk and dairy products (en)
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| skos:prefLabel
| - The effect of technological processing on the content of isoflavones in bovine milk and dairy products
- The effect of technological processing on the content of isoflavones in bovine milk and dairy products (en)
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| skos:notation
| - RIV/16193296:_____/11:MCFLAV11!RIV12-MSM-16193296
|
| http://linked.open...avai/predkladatel
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(2B08073), Z(MSM2678846201), Z(MSM6046137305)
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| 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/16193296:_____/11:MCFLAV11
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - equol; soybean; milk; dairy products (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/mistoVydani
| - In Tech, janeza trdine9, 51000 rijeka, Croatia
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| http://linked.open...vEdiceCisloSvazku
| - První vydání, březen 2011
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| http://linked.open...i/riv/nazevZdroje
| - Soybean - Applications and Technology
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...v/pocetStranKnihy
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Hajšlová, J.
- Havlíková, Šárka
- Křížová, L.
- Třináctý, J.
|
| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| |
| https://schema.org/isbn
| |
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