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

článek v časopise - ostatní, Jost

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.

Rok RIV

2015

Vydáno

10. 12. 2015

Nakladatel

ČSCH

Místo

Praha

ISSN

2336-7210

Periodikum

Czech Chemical Society Symposium Series

Ročník

Číslo

Stát

Česká republika

Strany od

143

Strany do

145

Strany počet

BibTex

@article{BUT121011,
  author="Kateřina {Sůkalová} and Eva {Vítová} and František {Buňka} and Martina {Mahdalová}",
  title="Influence of vegetable oils on fatty acids composition in processed cheese analogues.",
  journal="Czech Chemical Society Symposium Series",
  year="2015",
  volume="13",
  number="2",
  pages="143--145",
  issn="2336-7210"
}