About: The effect of long-term storage on amino acid content of ready-to eat entre´es

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The effect of 24-month storage at three different temperatures (6 ? 2 °C, 26 ? 2 °C, 37 ? 2 °C) on duality of three types of ready-to-eat entre´es (MRE) was evaluated by means of amino acid, ammonia, moisture and crude protein contents. Spicy risotto, Pork meat with carrots and potatoes and Pork goulash with pasta, that are included into the Czech combat rations, were selected for the experiment. During storage, all the explorer samples did not significantly differ in moisture and crude protein content. Higher losses of amino acids (e.g. sulphuric amino acids, lysine, leucine) were detected with the increasing storage time and temperature. Growing losses of amino acids resulted in rising ammonia content as a product of amino acid degradation process. The biological value expressed by essential amino acid index declined with higher temperature and longer time of storage. The dependence of amino acid losses on moisture content was observed, too. The effect of 24-month storage at three different temperatures (6 ? 2 °C, 26 ? 2 °C, 37 ? 2 °C) on duality of three types of ready-to-eat entre´es (MRE) was evaluated by means of amino acid, ammonia, moisture and crude protein contents. Spicy risotto, Pork meat with carrots and potatoes and Pork goulash with pasta, that are included into the Czech combat rations, were selected for the experiment. During storage, all the explorer samples did not significantly differ in moisture and crude protein content. Higher losses of amino acids (e.g. sulphuric amino acids, lysine, leucine) were detected with the increasing storage time and temperature. Growing losses of amino acids resulted in rising ammonia content as a product of amino acid degradation process. The biological value expressed by essential amino acid index declined with higher temperature and longer time of storage. The dependence of amino acid losses on moisture content was observed, too. (en)
Title	The effect of long-term storage on amino acid content of ready-to eat entre´es The effect of long-term storage on amino acid content of ready-to eat entre´es (en)
skos:prefLabel	The effect of long-term storage on amino acid content of ready-to eat entre´es The effect of long-term storage on amino acid content of ready-to eat entre´es (en)
skos:notation	RIV/70883521:28110/10:63509385!RIV11-MSM-28110___
http://linked.open...avai/riv/aktivita	I Z
http://linked.open...avai/riv/aktivity	I, Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Družbíková, Helena Hoza, Ignác Ciprysová, Zuzana
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	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	256044
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/10:63509385
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Amino acid content; ready-to-eat entre´e; storage temperature; time of storage (en)
http://linked.open.../riv/klicoveSlovo	storage temperature Amino acid content ready-to-eat entre´e time of storage
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[F6679D26A8F6]
http://linked.open...i/riv/nazevZdroje	International Journal of Food Science and Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	45
http://linked.open...iv/tvurceVysledku	Hoza, Ignác Ciprysová, Zuzana Budinský, Pavel Družbíková, Helena
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
issn	0950-5423
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	28110
is http://linked.open...avai/riv/vysledek of	The effect of long-term storage on amino acid content of ready-to eat entre´es The effect of long-term storage on amino acid content of ready-to eat entre´es The effect of long-term storage on amino acid content of ready-to eat entre´es

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