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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F10%3A63509385%21RIV11-MSM-28110___
rdf:type
n9:Vysledek skos:Concept
dcterms: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.
dcterms: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
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
skos:notation
RIV/70883521:28110/10:63509385!RIV11-MSM-28110___
n3:aktivita
n14:Z n14:I
n3:aktivity
I, Z(MSM7088352101)
n3:cisloPeriodika
5
n3:dodaniDat
n7:2011
n3:domaciTvurceVysledku
n4:8194203 n4:5423767 n4:5711126
n3:druhVysledku
n18:J
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n8:predkladatel
n3:idSjednocenehoVysledku
256044
n3:idVysledku
RIV/70883521:28110/10:63509385
n3:jazykVysledku
n5:eng
n3:klicovaSlova
Amino acid content; ready-to-eat entre´e; storage temperature; time of storage
n3:klicoveSlovo
n10:time%20of%20storage n10:Amino%20acid%20content n10:ready-to-eat%20entre%C2%B4e n10:storage%20temperature
n3:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n3:kontrolniKodProRIV
[F6679D26A8F6]
n3:nazevZdroje
International Journal of Food Science and Technology
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n7:2010
n3:svazekPeriodika
45
n3:tvurceVysledku
Družbíková, Helena Budinský, Pavel Ciprysová, Zuzana Hoza, Ignác
n3:zamer
n15:MSM7088352101
s:issn
0950-5423
s:numberOfPages
5
n13:organizacniJednotka
28110