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Pregled bibliografske jedinice broj: 600209

Časopis

Autori: Mikulec, Nataša; Habuš, Ivan; Antunac, Neven; Vitale, Ljubinka; Havranek, Jasmina
Naslov: The free amino acid profile of the Croatian ewe milk cheese "Krk cheese" during ripening
Izvornik: International journal of dairy technology (1364-727X) 66 (2013), 3; 390-395
Vrsta rada: članak
Ključne riječi: RP-HPLC; ewe’s milk cheese; Krk cheese; cheese ripening; free amino acids
Sažetak:
The aim of this study was to determine a content of FAAs and their ratio in Krk cheese during its ripening. FAA content was determined by RP-HPLC of cheese aque-ous/ethanol extracts after FAAs were transformed into their 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate derivatives. Their concentration increased during ripen-ing, reaching the value of up to 5 % in cheese dry matter. Dominating FAAs were Glu>Leu>Val>Asp>Phe>Ser>Pro, and higher content of nonessential vs essential AAs was revealed. Krk cheese has, in relation to other cheeses, higher values for Glu/Leu, Glu/Phe, Glu/Pro and smaller values for Leu/Asp, Val/Asp, Phe/Asp ratios, while other ratios are comparable to those of other hard ovine cheeses.
Projekt / tema: 178-1782128-2127, 178-1782128-2124, 178-1782128-2121, 098-0982915-2948
Izvorni jezik: ENG
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Kemija,Poljoprivreda (agronomija)
URL Internet adrese: http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12032/abstract
Broj citata:
Altmetric:
DOI: 10.1111/1471-0307.12032
URL cjelovitog teksta:
Google Scholar:
Upisao u CROSBI: nmikulec@agr.hr (nmikulec@agr.hr), 26. Lis. 2012. u 09:53 sati



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