Influence of vegetable oils on fatty acids composition in processed cheese analogues
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F15%3APU116165" target="_blank" >RIV/00216305:26310/15:PU116165 - isvavai.cz</a>
Výsledek na webu
—
DOI - Digital Object Identifier
—
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Influence of vegetable oils on fatty acids composition in processed cheese analogues
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Influence of vegetable oils on fatty acids composition in processed cheese analogues
Popis výsledku anglicky
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.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
GM - Potravinářství
OECD FORD obor
—
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2015
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů