The effect of sterilization on amino acid contents in processed cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F04%3A00000479" target="_blank" >RIV/62156489:43210/04:00000479 - 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

The effect of sterilization on amino acid contents in processed cheese

Original language description

In the study the effect of sterilization heating (117 °C, 20 minutes) on changes of amino acids contents in processed cheese was investigated. The sterilization heating caused statistically significant losses of the amino acids Cys, Met, Leu, Arg, Asp, Ser and Ala; Thr, Pro, Tyr and Phe contents were not significantly changed by the sterilization. In two of the three groups of processed cheese statistically significant losses of Lys, His and Glu were observed. A decrease in essential amino acid contentswas reflected in a reduction of essential amino acid index, by 4 percentage points on average. An increase in ammonia content in sterilized processed cheese was observed.

Czech name

Vliv sterilizace tavených sýrů na obsah aminokyselin

Czech description

Vliv sterilizace tavených sýrů na obsah aminokyselin

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

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2004

Confidentiality

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

Name of the periodical

International Dairy Journal

ISSN

0958-6946

e-ISSN

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Volume of the periodical

14

Issue of the periodical within the volume

1

Country of publishing house

GB - UNITED KINGDOM

Number of pages

3

Pages from-to

829-831

UT code for WoS article

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EID of the result in the Scopus database

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