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Proteolysis during manufacture and ripening/storing of

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F15%3A43873292" target="_blank" >RIV/70883521:28110/15:43873292 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Proteolysis during manufacture and ripening/storing of

  • Original language description

    Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at 8oC) of "Olomoucké tvarůžky" (PGI, smear acid cheese). Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734-0.9229; P < 0.01).The results gave information about the development precursors (FAA) of typically sensory active compound in "Olomoucké tvarůžky" (PGI) during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour.

  • Czech name

  • Czech description

Classification

  • Type

    D - Article in proceedings

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/QJ1210300" target="_blank" >QJ1210300: Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice</a><br>

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2015

  • Confidentiality

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

Data specific for result type

  • Article name in the collection

    Journal of Microbiology, Biotechnology and Food Sciences

  • ISBN

  • ISSN

    1338-5178

  • e-ISSN

  • Number of pages

    5

  • Pages from-to

    130-134

  • Publisher name

    Slovak University of Agriculture in Nitra , Faculty of Biotechnology and Food Sciences, Department of Microbiology

  • Place of publication

    Nitra

  • Event location

    Stará Lesná

  • Event date

    Jan 28, 2015

  • Type of event by nationality

    EUR - Evropská akce

  • UT code for WoS article