oaioai:publikace.k.utb.cz:10563/1002048

The effect of sterilisation on amino acid contents in processed cheese

Authors
Publication date
16 August 2011
Publisher
'Elsevier BV'

Abstract

In this study the effect of sterilisation (117degreesC, 20 min) on changes of amino acid contents in processed cheese was investigated. This heat treatment caused statistically significant losses of the amino acids Cys, Met, Leu, Arg, Asp, Ser, Ala, Lys, His, Glu and Ile in the protein fraction. The contents of Thr, Pro, Tyr, Val and Phe were not effected significantly by the sterilisation. An increase in ammonia content in sterilised processed cheese was observed. (C) 2004 Elsevier Ltd. All rights reserved

Similar works

Full text

thumbnail-image

Institutional repository of Tomas Bata University Library

redirect
oaioai:publikace.k.utb.cz:10563/1...
Last time updated on 15/05/2014

This paper was published in Institutional repository of Tomas Bata University Library.

Having an issue?

Is data on this page outdated, violates copyrights or anything else? Report the problem now and we will take corresponding actions after reviewing your request.