"The effect of a defined sterilization heating on amino acids and fatty acids in processed cheese"@en . "592667" . . "Z(MSM 432100001)" . . "V p\u0159edlo\u017Een\u00E9m p\u0159\u00EDsp\u011Bvku bylo prok\u00E1z\u00E1no, \u017Ee vlivem sterila\u010Dn\u00EDho z\u00E1h\u0159evu (117 oC po dobu 20 minut) do\u0161lo v taven\u00FDch s\u00FDrech k signifikantn\u00EDmu \u00FAbytku v\u011Bt\u0161iny aminokyselin i \u0159ady mastn\u00FDch kyselin. Jak bylo uvedeno ji\u017E v \u00FAvodn\u00ED kapitole, degrada\u010Dn\u00ED reakce t\u011Bchto l\u00E1tek mohou m\u00EDt za n\u00E1sledek vznik tmav\u00FDch produkt\u016F a za ur\u010Dit\u00FDch podm\u00EDnek m\u016F\u017Ee doj\u00EDt i k intenzivn\u011Bj\u0161\u00EDmu zes\u00ED\u0165ov\u00E1n\u00ED proteinov\u00E9 matrice, co\u017E ovlivn\u00ED v\u00FDslednou konzistenci taven\u00E9ho s\u00FDra. Zji\u0161t\u011Bn\u00E9 \u00FAbytky aminokyselin a mastn\u00FDch kyselin jsou tedy ve shod\u011B se zm\u011Bnami barvy a konzistence vlivem termosterila\u010Dn\u00EDho z\u00E1h\u0159evu. Logick\u00FDm pokra\u010Dov\u00E1n\u00EDm cel\u00E9ho projektu zkoum\u00E1n\u00ED vlivu sterila\u010Dn\u00EDho z\u00E1h\u0159evu na jakost taven\u00FDch s\u00FDr\u016F, je sledov\u00E1n\u00ED zm\u011Bn t\u011Bchto v\u00FDrobk\u016F b\u011Bhem v\u00EDce jako dvoulet\u00E9ho skladov\u00E1n\u00ED p\u0159i chlad\u00EDrensk\u00E9 a pokojov\u00E9 teplot\u011B, kter\u00E9 ji\u017E bylo zapo\u010Dato."@cs . "Ml\u00E9ko a s\u00FDry 2004" . "Vliv definovan\u00E9ho steriliza\u010Dn\u00EDho z\u00E1h\u0159evu na aminokyseliny a mastn\u00E9 kyseliny v taven\u00FDch s\u00FDrech" . . "Bu\u0148ka, Franti\u0161ek" . . . . "Hrab\u011B, Jan" . "105;108" . "5"^^ . . "[38D0C58D7917]" . "The effect of a defined sterilization heating on amino acids and fatty acids in processed cheese"@en . "V\u00EDtov\u00E1, Eva" . "Kr\u00E1\u010Dmar, Stanislav" . "\u0160t\u011Btina, Ji\u0159\u00ED" . "RIV/62156489:43210/04:00000421" . "Amino acids;chees;fatty acids"@en . "Vliv definovan\u00E9ho steriliza\u010Dn\u00EDho z\u00E1h\u0159evu na aminokyseliny a mastn\u00E9 kyseliny v taven\u00FDch s\u00FDrech" . . . "Praha" . "1"^^ . "RIV/62156489:43210/04:00000421!RIV/2005/MSM/432105/N" . "Vliv definovan\u00E9ho steriliza\u010Dn\u00EDho z\u00E1h\u0159evu na aminokyseliny a mastn\u00E9 kyseliny v taven\u00FDch s\u00FDrech"@cs . . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E1" . "Vliv definovan\u00E9ho steriliza\u010Dn\u00EDho z\u00E1h\u0159evu na aminokyseliny a mastn\u00E9 kyseliny v taven\u00FDch s\u00FDrech"@cs . "80-86238-42-5" . . "43210" . . "In the study the effect of sterilization heating (117 \u00B0C, 20 minutes) on changes of amino acids contents and selected fatty acids contents in processed cheese was investigated. The contents of most of amino acids were decreased by 5 - 10 %. Results indicated that due to the thermosterilization treatment contents of selected fatty acids in the products were reduced. The smallest reductions (less than 10%) were observed in saturated fatty acids with 8 to 12 C chains. A reduction in the range of 11 - 20% was found out in saturated and monounsaturated 14 to 18 C fatty acids. In polyunsaturated fatty acids (linolenic and arachidonic acid) a greater reduction in the content was observed due to the thermosterilization treatment used."@en . . "4"^^ . . . "V p\u0159edlo\u017Een\u00E9m p\u0159\u00EDsp\u011Bvku bylo prok\u00E1z\u00E1no, \u017Ee vlivem sterila\u010Dn\u00EDho z\u00E1h\u0159evu (117 oC po dobu 20 minut) do\u0161lo v taven\u00FDch s\u00FDrech k signifikantn\u00EDmu \u00FAbytku v\u011Bt\u0161iny aminokyselin i \u0159ady mastn\u00FDch kyselin. Jak bylo uvedeno ji\u017E v \u00FAvodn\u00ED kapitole, degrada\u010Dn\u00ED reakce t\u011Bchto l\u00E1tek mohou m\u00EDt za n\u00E1sledek vznik tmav\u00FDch produkt\u016F a za ur\u010Dit\u00FDch podm\u00EDnek m\u016F\u017Ee doj\u00EDt i k intenzivn\u011Bj\u0161\u00EDmu zes\u00ED\u0165ov\u00E1n\u00ED proteinov\u00E9 matrice, co\u017E ovlivn\u00ED v\u00FDslednou konzistenci taven\u00E9ho s\u00FDra. Zji\u0161t\u011Bn\u00E9 \u00FAbytky aminokyselin a mastn\u00FDch kyselin jsou tedy ve shod\u011B se zm\u011Bnami barvy a konzistence vlivem termosterila\u010Dn\u00EDho z\u00E1h\u0159evu. Logick\u00FDm pokra\u010Dov\u00E1n\u00EDm cel\u00E9ho projektu zkoum\u00E1n\u00ED vlivu sterila\u010Dn\u00EDho z\u00E1h\u0159evu na jakost taven\u00FDch s\u00FDr\u016F, je sledov\u00E1n\u00ED zm\u011Bn t\u011Bchto v\u00FDrobk\u016F b\u011Bhem v\u00EDce jako dvoulet\u00E9ho skladov\u00E1n\u00ED p\u0159i chlad\u00EDrensk\u00E9 a pokojov\u00E9 teplot\u011B, kter\u00E9 ji\u017E bylo zapo\u010Dato." .