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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F08%3A00121428%21RIV09-MSM-43210___
rdf:type
skos:Concept n18:Vysledek
dcterms:description
Viz anglický abstrakt Biogenic amines (BA; histamine, tyramine, tryptamine, phenylethylamine, cadaverine) and polyamines (PA; putrescine, spermidine, spermine) content was determined in Dutch-type semi-hard cheese (ripening 176 days) using an experimental design two producers x two starter cultures x two fat contents. Content of quantitatively most important BA (tyramine and histamine) and PA (putrescine) in the cheese samples at the end of ripening varied in the range 5 -- 392 and 22 -- 59, and 1 -- 132 mg kg-1, respectively. Time of ripening accounted for (P<0.01) 67, 67 and 76 % of the explained variability of histamine, tyramine and putrescine content, respectively. Histamine, tyramine and putrescine content in cheese (Y, mg kg-1) increased (P<0.01) linearly with increasing time of ripening (X, days): Y = 0.24X -- 1.3 (R2 = 0.28), Y = 0.69X -- 18.9 (R2 = 0.24) and Y = 0.16 X -- 1.3 (R2 = 0.04), respectively. Biogenic amines (sum of BA) were produced more than three times more rapidly with increasing time of ripen Biogenic amines (BA; histamine, tyramine, tryptamine, phenylethylamine, cadaverine) and polyamines (PA; putrescine, spermidine, spermine) content was determined in Dutch-type semi-hard cheese (ripening 176 days) using an experimental design two producers x two starter cultures x two fat contents. Content of quantitatively most important BA (tyramine and histamine) and PA (putrescine) in the cheese samples at the end of ripening varied in the range 5 -- 392 and 22 -- 59, and 1 -- 132 mg kg-1, respectively. Time of ripening accounted for (P<0.01) 67, 67 and 76 % of the explained variability of histamine, tyramine and putrescine content, respectively. Histamine, tyramine and putrescine content in cheese (Y, mg kg-1) increased (P<0.01) linearly with increasing time of ripening (X, days): Y = 0.24X -- 1.3 (R2 = 0.28), Y = 0.69X -- 18.9 (R2 = 0.24) and Y = 0.16 X -- 1.3 (R2 = 0.04), respectively. Biogenic amines (sum of BA) were produced more than three times more rapidly with increasing time of ripen
dcterms:title
Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese Vybrané faktory ovlivňující obsah biogenních aminů a polyaminů v sýru eidamského typu Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese
skos:prefLabel
Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese Vybrané faktory ovlivňující obsah biogenních aminů a polyaminů v sýru eidamského typu
skos:notation
RIV/62156489:43210/08:00121428!RIV09-MSM-43210___
n3:aktivita
n17:Z
n3:aktivity
Z(MSM 432100001)
n3:cisloPeriodika
1
n3:dodaniDat
n8:2009
n3:domaciTvurceVysledku
n5:2088282 n5:5034426 n5:4528387 n5:5655463 n5:3289133
n3:druhVysledku
n14:J
n3:duvernostUdaju
n6:S
n3:entitaPredkladatele
n16:predkladatel
n3:idSjednocenehoVysledku
395892
n3:idVysledku
RIV/62156489:43210/08:00121428
n3:jazykVysledku
n13:eng
n3:klicovaSlova
tyramine; putrescine; polyamines; enterococci; ripening cheese
n3:klicoveSlovo
n10:putrescine n10:polyamines n10:enterococci n10:ripening%20cheese n10:tyramine
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[05A117DA7549]
n3:nazevZdroje
European Food research and Technology
n3:obor
n4:EE
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n8:2008
n3:svazekPeriodika
227
n3:tvurceVysledku
Burdychová, Radka Komprda, Tomáš Cwiková, Olga Sládková, Pavla Dohnal, Vlastimil
n3:zamer
n11:MSM%20432100001
s:issn
1438-2377
s:numberOfPages
8
n15:organizacniJednotka
43210