Influence of vegetable oils on fatty acids composition in processed cheese analogues.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F15%3APU117538" target="_blank" >RIV/00216305:26310/15:PU117538 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Influence of vegetable oils on fatty acids composition in processed cheese analogues.

Original language description

The aim of this work was to assess the total FA and FFA content in the model samples of processed cheese analogues produced with addition of different vegetable oils (apricot kernel, blackcurrant, flaxseed and grape seed oils). The FA composition was then compared with standard processed cheese (without addition of vegetable oil). The lipids from cheese samples were extracted using ISO 1735, FA were esterified by methanolic KOH according to ISO 5509 and determined by gas chromatography with flame-ionization detection. For obtaining FFA the lipid extracts were fractionated using Solid Phase Extraction method before esterification process.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Chemical Society Symposium Series

ISSN

2336-7210

e-ISSN

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Volume of the periodical

13

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

3

Pages from-to

143-145

UT code for WoS article

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EID of the result in the Scopus database

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