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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F14%3A43872775%21RIV15-MSM-28110___
rdf:type
skos:Concept n16:Vysledek
dcterms: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.
dcterms:title
Proteolysis during Manufacture and Ripening/Storing of Proteolysis during Manufacture and Ripening/Storing of
skos:prefLabel
Proteolysis during Manufacture and Ripening/Storing of Proteolysis during Manufacture and Ripening/Storing of
skos:notation
RIV/70883521:28110/14:43872775!RIV15-MSM-28110___
n3:aktivita
n10:I
n3:aktivity
I
n3:dodaniDat
n6:2015
n3:domaciTvurceVysledku
n9:8142815 n9:8264945 n9:6731007
n3:druhVysledku
n13:O
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n12:predkladatel
n3:idSjednocenehoVysledku
40480
n3:idVysledku
RIV/70883521:28110/14:43872775
n3:jazykVysledku
n15:eng
n3:klicovaSlova
Proteolysis, free amino acid, cheese, ripening.
n3:klicoveSlovo
n4:Proteolysis n4:ripening. n4:free%20amino%20acid n4:cheese
n3:kontrolniKodProRIV
[CEC00E5C190B]
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n6:2014
n3:tvurceVysledku
Buňka, František Buňková, Leona Pachlová, Vendula
n8:organizacniJednotka
28110