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The effects of silage feeding on some sensory and health attributes of cow's milk: A review

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F11%3A43881903" target="_blank" >RIV/60076658:12220/11:43881903 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.1016/j.foodchem.2010.08.077" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2010.08.077</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodchem.2010.08.077" target="_blank" >10.1016/j.foodchem.2010.08.077</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    The effects of silage feeding on some sensory and health attributes of cow's milk: A review

  • Original language description

    Silage has been the prevailing type of preserved forage for cattle feeding in many countries. Carry-over of some components from silage to cow's milk has been thus of concern. Silage is a richer source of available provitamins A, other carotenoids and tocopherols than hay due to higher losses of these compounds during forage field-drying and hay storage. Ensiled grasses and legume forages contain higher levels of carotenoids and tocopherols than maize silage. Numerous terpenes are carried-over to milk and cheeses from grazed multifloral pastures or from hay, while silages are a poorer source of these flavour-affecting compounds. Data on alcohols, acids, esters, aldehydes and ketones in silage and especially information on their carry-over to milk are insufficient. Milk can gain a bad smell from stable atmosphere if silage, particularly of poor quality, is fed. Red clover silage feeding can cause considerable levels of estrogenic equol in milk. Deoxynivalenol and zearalenone are the mai

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    Z - Vyzkumny zamer (s odkazem do CEZ)

Others

  • Publication year

    2011

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Food Chemistry

  • ISSN

    0308-8146

  • e-ISSN

  • Volume of the periodical

    125

  • Issue of the periodical within the volume

    2

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    11

  • Pages from-to

    307-317

  • UT code for WoS article

    000284975200004

  • EID of the result in the Scopus database