This HTML5 document contains 53 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n9http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F62157124%3A16270%2F10%3A00002917%21RIV11-MSM-16270___/
n11http://localhost/temp/predkladatel/
n4http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n5http://linked.opendata.cz/ontology/domain/vavai/
n14http://linked.opendata.cz/resource/domain/vavai/zamer/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n8http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n17http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n12http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n6http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n18http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n16http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n10http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F10%3A00002917%21RIV11-MSM-16270___
rdf:type
n5:Vysledek skos:Concept
dcterms:description
The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg.kg-1) and tyramine (117-1 058 mg.kg-1), followed by putrescine (75-767 mg.kg-1) and histamine (74-411 mg.kg-1). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P 0.01), depending significantly on temperature (P < 0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times higher, reachi The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg.kg-1) and tyramine (117-1 058 mg.kg-1), followed by putrescine (75-767 mg.kg-1) and histamine (74-411 mg.kg-1). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P 0.01), depending significantly on temperature (P < 0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times higher, reachi
dcterms:title
Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions
skos:prefLabel
Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions
skos:notation
RIV/62157124:16270/10:00002917!RIV11-MSM-16270___
n3:aktivita
n12:Z
n3:aktivity
Z(MSM6215712402)
n3:cisloPeriodika
1
n3:dodaniDat
n10:2011
n3:domaciTvurceVysledku
n4:5739446 n4:8366489 n4:6796133 n4:4339495 n4:5537215 n4:3806669
n3:druhVysledku
n18:J
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n9:predkladatel
n3:idSjednocenehoVysledku
248873
n3:idVysledku
RIV/62157124:16270/10:00002917
n3:jazykVysledku
n6:eng
n3:klicovaSlova
Olomoucké tvarůžky; smear-ripened cheese; cadaverine; tyramine; storage conditions; temperature; sensory analysis; HPLC
n3:klicoveSlovo
n8:tyramine n8:storage%20conditions n8:temperature n8:Olomouck%C3%A9%20tvar%C5%AF%C5%BEky n8:cadaverine n8:sensory%20analysis n8:smear-ripened%20cheese n8:HPLC
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[F8E47C90D35B]
n3:nazevZdroje
Acta veterinaria Brno
n3:obor
n16:GM
n3:pocetDomacichTvurcuVysledku
6
n3:pocetTvurcuVysledku
6
n3:rokUplatneniVysledku
n10:2010
n3:svazekPeriodika
79
n3:tvurceVysledku
Kordiovská, Pavlína Vorlová, Lenka Standarová, Eva Janštová, Bohumíra Borkovcová, Ivana Dračková, Michaela
n3:wos
000276631000019
n3:zamer
n14:MSM6215712402
s:issn
0001-7213
s:numberOfPages
10
n11:organizacniJednotka
16270