The recognition of dried milk in milk products using anti-protein ELISA

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008550" target="_blank" >RIV/60461373:22330/03:00008550 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The recognition of dried milk in milk products using anti-protein ELISA

Popis výsledku v původním jazyce

During processing, cow milk is submitted to various heat-treatments, which are used primarily for milk preservation and shelf-life extension. However, changes in its composition during heating may affect its nutritional and organoleptic properties. Efficient control of thermal processing is important because of prevention of overheating which may adversely affect milk proteins. Some authors used electrophoretic and chromatographic procedures. Immunoassay could be good alternative technique for this purpose. It has many advantages in terms of specificity, speed, easy of use, requires little equipment, does not involve handling toxic chemicals, can be formated either for high sample throughput or single analyses and is increasingly receiving industrial and regulatory approval. In the past, we described a possibility to distinguish raw, pasteurized, UHT-treated and sterilized milk by immunochemical tool (Fukal L. et al., Ital. J. Food Sci. 14, 207 (2002)). Now, we are using the collection

Název v anglickém jazyce

The recognition of dried milk in milk products using anti-protein ELISA

Popis výsledku anglicky

During processing, cow milk is submitted to various heat-treatments, which are used primarily for milk preservation and shelf-life extension. However, changes in its composition during heating may affect its nutritional and organoleptic properties. Efficient control of thermal processing is important because of prevention of overheating which may adversely affect milk proteins. Some authors used electrophoretic and chromatographic procedures. Immunoassay could be good alternative technique for this purpose. It has many advantages in terms of specificity, speed, easy of use, requires little equipment, does not involve handling toxic chemicals, can be formated either for high sample throughput or single analyses and is increasingly receiving industrial and regulatory approval. In the past, we described a possibility to distinguish raw, pasteurized, UHT-treated and sterilized milk by immunochemical tool (Fukal L. et al., Ital. J. Food Sci. 14, 207 (2002)). Now, we are using the collection

Druh

D - Stať ve sborníku

CEP obor

CE - Biochemie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2003

Kód důvěrnosti údajů

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

Název statě ve sborníku

1st International Symposium on Recent Advances in Food Analysis, Book of Abstracts

ISBN

80-7080-528-5

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

92

Název nakladatele

VŠCHT

Místo vydání

FIRMA-JK

Místo konání akce

CZ

Datum konání akce

5. 11. 2003

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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