"\u0160trbsk\u00E9 Pleso" . . "5"^^ . "Z(MSM6019369701)" . . "Determination of sulphur-containing amino acids in barley, malt and beer as N(O,S)-ethoxycarbonyl propyl ester derivates with the GC/ MSD and GC/ FPD methods"@en . . . "2007-06-27+02:00"^^ . "Bratislava" . . . "Mikul\u00EDkov\u00E1, Renata" . . "RIV/60193697:_____/07:#0000409" . . "Stanoven\u00ED sirn\u00FDch aminokyselin v je\u010Dmeni, sladu a pivu jako N(O,S)-ethoxykarbonyl propyl ester deriv\u00E1t\u016F metodou GC/MSD a GC/FPD" . . "[EE5B44C275ED]" . "2"^^ . . "M08-1-5" . "978-80-227-2698-6" . "3"^^ . . "Macuchov\u00E1, Simona" . . "452150" . "GC/FPD; methionine; cysteine; barley; malt; beer"@en . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . "Stanoven\u00ED sirn\u00FDch aminokyselin v je\u010Dmeni, sladu a pivu jako N(O,S)-ethoxykarbonyl propyl ester deriv\u00E1t\u016F metodou GC/MSD a GC/FPD"@cs . . "RIV/60193697:_____/07:#0000409!RIV08-MSM-60193697" . "Stanoven\u00ED sirn\u00FDch aminokyselin v je\u010Dmeni, sladu a pivu jako N(O,S)-ethoxykarbonyl propyl ester deriv\u00E1t\u016F metodou GC/MSD a GC/FPD" . . . "Sirn\u00E9 aminokyseliny jsou p\u0159irozenou sou\u010D\u00E1st\u00ED je\u010Dmene, sladu i piva a jsou prekursory vzniku t\u011Bkav\u00FDch sirn\u00FDch l\u00E1tek, kter\u00E9 maj\u00ED nezanedbatelnou roli v senzorick\u00E9 jakosti piva. Tyto t\u011Bkav\u00E9 sirn\u00E9 l\u00E1tky mohou nep\u0159\u00EDzniv\u011B ovlivnit chu\u0165 piva i ve velmi n\u00EDzk\u00FDch koncentrac\u00EDch. Proto je nutno zn\u00E1t nejen obsah t\u011Bchto prekursor\u016F ale i mo\u017Enosti jejich vzniku v pr\u016Fb\u011Bhu technologie v\u00FDroby piva. Ke stanoven\u00ED sirn\u00FDch aminokyselin v je\u010Dmeni, sladu a pivu byla pou\u017Eita metoda plynov\u00E9 chromatografie. P\u0159ed vlastn\u00ED anal\u00FDzou byly sirn\u00E9 aminokyseliny derivatizov\u00E1ny za vzniku t\u011Bkav\u00FDch N(O,S)-ethoxykarbonyl propyl ester\u016F, kter\u00E9 byly n\u00E1sledn\u011B analyzov\u00E1ny metodou GC/ MSD a GC/ FPD." . "Stanoven\u00ED sirn\u00FDch aminokyselin v je\u010Dmeni, sladu a pivu jako N(O,S)-ethoxykarbonyl propyl ester deriv\u00E1t\u016F metodou GC/MSD a GC/FPD"@cs . "Determination of sulphur-containing amino acids in barley, malt and beer as N(O,S)-ethoxycarbonyl propyl ester derivates with the GC/ MSD and GC/ FPD methods"@en . . "Sulphur-containing amino acids are a natural part of barley, malt and beer and are precursors of the origin of volatile sulphur substances which play a considerable role in sensorial beer quality. These volatile sulphur substances can unfavourably affect taste of beer even in very low concentrations. Therefore, it is necessary to know not only content of these precursors but also possibilities of their origin during beer production technology. The method of gas chromatography was used to determine sulphur-containing amino acids in barley, malt and beer. Before the analysis, sulphur-containing amino acids were derivated and volatile N(O,S)-ethoxycarbonyl propyl esters which formed, were subsequently analyzed using the GC/ MSD and GC/ FPD methods."@en . "13th International Symposium on Separation Scieces 13th AACI" . . . "Sirn\u00E9 aminokyseliny jsou p\u0159irozenou sou\u010D\u00E1st\u00ED je\u010Dmene, sladu i piva a jsou prekursory vzniku t\u011Bkav\u00FDch sirn\u00FDch l\u00E1tek, kter\u00E9 maj\u00ED nezanedbatelnou roli v senzorick\u00E9 jakosti piva. Tyto t\u011Bkav\u00E9 sirn\u00E9 l\u00E1tky mohou nep\u0159\u00EDzniv\u011B ovlivnit chu\u0165 piva i ve velmi n\u00EDzk\u00FDch koncentrac\u00EDch. Proto je nutno zn\u00E1t nejen obsah t\u011Bchto prekursor\u016F ale i mo\u017Enosti jejich vzniku v pr\u016Fb\u011Bhu technologie v\u00FDroby piva. Ke stanoven\u00ED sirn\u00FDch aminokyselin v je\u010Dmeni, sladu a pivu byla pou\u017Eita metoda plynov\u00E9 chromatografie. P\u0159ed vlastn\u00ED anal\u00FDzou byly sirn\u00E9 aminokyseliny derivatizov\u00E1ny za vzniku t\u011Bkav\u00FDch N(O,S)-ethoxykarbonyl propyl ester\u016F, kter\u00E9 byly n\u00E1sledn\u011B analyzov\u00E1ny metodou GC/ MSD a GC/ FPD."@cs . "Svoboda, Zden\u011Bk" . . .