Detail publikace

Influence of vegetable oils on fatty acids composition in processed cheese analogues

SŮKALOVÁ, K. VÍTOVÁ, E. BUŇKA, F. MAHDALOVÁ, M.

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

processed cheese analogue, fatty acids, free fatty acids

Autoři

SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.; MAHDALOVÁ, M.

Vydáno

2. 9. 2015

Nakladatel

Brno University of Technology

Místo

Brno

ISBN

978-80-214-5228-2

Kniha

Chemistry and Life 2015 - Book of abstracts

Edice

Číslo edice

Strany od

100

Strany do

100

Strany počet

BibTex

@misc{BUT118113,
  author="Eva {Vítová} and Kateřina {Sůkalová} and Martina {Mahdalová} and František {Buňka}",
  title="Influence of vegetable oils on fatty acids composition in processed cheese analogues",
  booktitle="Chemistry and Life 2015 - Book of abstracts",
  year="2015",
  series="1",
  edition="1",
  pages="100--100",
  publisher="Brno University of Technology",
  address="Brno",
  isbn="978-80-214-5228-2",
  note="abstract"
}