Acta Vet. Brno 2013, 82: 191-196

https://doi.org/10.2754/avb201382020191

Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy

Jiří Mlček1, Květoslava Šustová2, Otakar Rop3, Tünde Juríková4, Petr Humpolíček5, Štefan Balla4

1Tomas Bata University, Faculty of Technology, Department of Food Technology, Zlín, Czech Republic
2Mendel University, Faculty of Agronomy, Department of Food Technology, Brno, Czech Republic
3College of Business and Hotel Management, Department of Gastronomy, Brno, Czech Republic
4Constantine the Philosopher University, Faculty of Central European Studies, Institute of Natural and Informatics Sciences, Nitra, Slovakia
5Tomas Bata University, Centre of Polymer Systems, Polymer Centre, Zlín, Czech Republic

Crossref Cited-by Linking

  • Samková Eva, Špička Jiří, Hanuš Oto, Roubal Petr, Pecová Lenka, Hasoňová Lucie, Smetana Pavel, Klimešová Marcela, Čítek Jindřich: Comparison of Fatty Acid Proportions Determined by Mid-Infrared Spectroscopy and Gas Chromatography in Bulk and Individual Milk Samples. Animals 2020, 10, 1095. <https://doi.org/10.3390/ani10061095>
  • Lei Tong, Sun Da-Wen: Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review. Trends in Food Science & Technology 2019, 88, 527. <https://doi.org/10.1016/j.tifs.2019.04.013>
  • De Marchi M., Penasa M., Zidi A., Manuelian C.L.: Invited review: Use of infrared technologies for the assessment of dairy products—Applications and perspectives. Journal of Dairy Science 2018, 101, 10589. <https://doi.org/10.3168/jds.2018-15202>
  • Lužová Táňa, Šustová Květoslava, Kuchtík Jan, Mlček Jiří, Vorlová Lenka, Sumczynski Daniela: Determination of fatty acid content in sheep milk by means of near infrared spectroscopy. Acta Vet. Brno 2014, 83, S27. <https://doi.org/10.2754/avb201483S10S27>
Crossref Cited-by Linking logo