Detail publikace

Changes of FA in long term stored sterilized processed cheese.

VÍTOVÁ, E. LOUPANCOVÁ, B. ŠTOUDKOVÁ, H.

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

This work deals with the changes in content of fatty acids in long-lasting stored sterilized processed cheeses. Cheeses were stored under special conditions during 23 months. The samples of sterilized processed cheeses were extracted by mixture of solvents (ethanol, diethylether and petrolether). The obtained fat was then saponified by methanolic solution of potassium hydroxide. These methylesthers were analyzed by gas chromatography with flame ionization detection. The content of fatty acids in sterilized processed cheeses was calculated from comparison of measured peaks with standards. Lauric, myristic, palmitic, oleic and stearic acids were the most abundant in cheeses. The yield was measured in these main acids. To summarize the content of fatty acids decreased during time of storage and also by influence of storage temperature higher than in refrigerator.

Klíčová slova

processed cheese, FA, GC

Autoři

VÍTOVÁ, E.; LOUPANCOVÁ, B.; ŠTOUDKOVÁ, H.

Rok RIV

2008

Vydáno

20. 10. 2008

Nakladatel

STU Bratislava

Místo

STU Bratislava

ISSN

1335-5236

Periodikum

Proceedings of 15th International Conference Chromatograqphic Methods and Human Health

Ročník

Číslo

Stát

Slovenská republika

Strany od

Strany do

Strany počet

BibTex

@misc{BUT47773,
  author="Eva {Vítová} and Blanka {Loupancová} and Hana {Burianová}",
  title="Changes of FA in long term stored sterilized processed cheese.",
  year="2008",
  journal="Proceedings of 15th International Conference Chromatograqphic Methods and Human Health",
  volume="17",
  number="1",
  pages="9--9",
  publisher="STU Bratislava",
  address="STU Bratislava",
  issn="1335-5236",
  note="abstract"
}