Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi

The free amino acid profile of the Croatian ewe milk cheese "Krk cheese" during ripening (CROSBI ID 187237)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Mikulec, Nataša ; Habuš, Ivan ; Antunac, Neven ; Vitale, Ljubinka ; Havranek, Jasmina The free amino acid profile of the Croatian ewe milk cheese "Krk cheese" during ripening // International journal of dairy technology, 66 (2013), 3; 390-395. doi: 10.1111/1471-0307.12032

Podaci o odgovornosti

Mikulec, Nataša ; Habuš, Ivan ; Antunac, Neven ; Vitale, Ljubinka ; Havranek, Jasmina

engleski

The free amino acid profile of the Croatian ewe milk cheese "Krk cheese" during ripening

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.

RP-HPLC; ewe’s milk cheese; Krk cheese; cheese ripening; free amino acids

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o izdanju

66 (3)

2013.

390-395

objavljeno

1364-727X

10.1111/1471-0307.12032

Povezanost rada

Kemija, Poljoprivreda (agronomija)

Poveznice
Indeksiranost