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rdf:type
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Description
| - Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at 8°C) of %22Olomoucké tvarůžky%22 (PGI, smear acid cheese). Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0,7734-0,9229+ P<0,01). The results gave information about the development precursors (FAA) of typically sensory active compound in %22Olomoucké tvarůžky%22 (PGI) during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour.
- Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at 8°C) of %22Olomoucké tvarůžky%22 (PGI, smear acid cheese). Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0,7734-0,9229+ P<0,01). The results gave information about the development precursors (FAA) of typically sensory active compound in %22Olomoucké tvarůžky%22 (PGI) during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour. (en)
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Title
| - Proteolysis during Manufacture and Ripening/Storing of
- Proteolysis during Manufacture and Ripening/Storing of (en)
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skos:prefLabel
| - Proteolysis during Manufacture and Ripening/Storing of
- Proteolysis during Manufacture and Ripening/Storing of (en)
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skos:notation
| - RIV/70883521:28110/14:43872775!RIV15-MSM-28110___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/14:43872775
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Proteolysis, free amino acid, cheese, ripening. (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Buňková, Leona
- Pachlová, Vendula
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http://localhost/t...ganizacniJednotka
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