Eintrag weiter verarbeiten
Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil
Gespeichert in:
| Zeitschriftentitel: | The EuroBiotech Journal |
|---|---|
| Personen und Körperschaften: | , , |
| In: | The EuroBiotech Journal, 3, 2019, 2, S. 90-96 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Walter de Gruyter GmbH
|
| Schlagwörter: |
| author_facet |
Georgescu, Mara Raita, Ștefania Mariana Tăpăloagă, Dana Georgescu, Mara Raita, Ștefania Mariana Tăpăloagă, Dana |
|---|---|
| author |
Georgescu, Mara Raita, Ștefania Mariana Tăpăloagă, Dana |
| spellingShingle |
Georgescu, Mara Raita, Ștefania Mariana Tăpăloagă, Dana The EuroBiotech Journal Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil Genetics Molecular Biology Biomedical Engineering Molecular Medicine Food Science Biotechnology |
| author_sort |
georgescu, mara |
| spelling |
Georgescu, Mara Raita, Ștefania Mariana Tăpăloagă, Dana 2564-615X Walter de Gruyter GmbH Genetics Molecular Biology Biomedical Engineering Molecular Medicine Food Science Biotechnology http://dx.doi.org/10.2478/ebtj-2019-0010 <jats:title>Abstract</jats:title> <jats:p>Various antimicrobial solutions have been tested as additives for raw milk traditional cheeses, among which <jats:italic>Nigella sativa</jats:italic> cold pressed seed oil (NSSO) is recognized for its positive effect on the microbial quality of such products. The overall effect on the quality of enriched cheeses during ripening is still under extensive investigation. Three batches of traditional raw milk brined cheese were included in the current experiment: control cheese without <jats:italic>Nigella sativa</jats:italic> seed oil (NSSO) and cheese samples enriched with 0.2 and 1% w/w NSSO. Experimental cheese samples were analyzed in duplicates for total nitrogen content (TN), at 0, 14, 28 and 42 days of ripening, while single determinations of total nitrogen (WSN) and free amino acids (FAA) were performed at 14, 28 and 42 ripening days. The TN content revealed similar values for control cheeses and NSSO cheeses, and no significant differences were noticed within the three treatment groups (p >.05) throughout ripening. WSN values followed a significant rising shift in all cheeses during ripening, yet computing data obtained for the three considered treatments, despite an obvious higher WSN content of NSSO enriched cheeses, no statistical significance could be associated to this difference. The FAA composition of the experimental cheeses, varied quantitatively, by increasing with ripening time, but no qualitative variation was noticed during the follow-up period. The FAA composition of the did not vary significantly within treatments.</jats:p> Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with <i>Nigella sativa</i> seed oil The EuroBiotech Journal |
| doi_str_mv |
10.2478/ebtj-2019-0010 |
| facet_avail |
Online Free |
| finc_class_facet |
Biologie Medizin Technik Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft |
| format |
ElectronicArticle |
| fullrecord |
blob:ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMjQ3OC9lYnRqLTIwMTktMDAxMA |
| id |
ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMjQ3OC9lYnRqLTIwMTktMDAxMA |
| institution |
DE-Zi4 DE-Gla1 DE-15 DE-Pl11 DE-Rs1 DE-14 DE-105 DE-Ch1 DE-L229 DE-D275 DE-Bn3 DE-Brt1 DE-Zwi2 DE-D161 |
| imprint |
Walter de Gruyter GmbH, 2019 |
| imprint_str_mv |
Walter de Gruyter GmbH, 2019 |
| issn |
2564-615X |
| issn_str_mv |
2564-615X |
| language |
English |
| mega_collection |
Walter de Gruyter GmbH (CrossRef) |
| match_str |
georgescu2019totalnitrogenwatersolublenitrogenandfreeaminoacidsprofileduringripeningofsoftcheeseenrichedwithnigellasativaseedoil |
| publishDateSort |
2019 |
| publisher |
Walter de Gruyter GmbH |
| recordtype |
ai |
| record_format |
ai |
| series |
The EuroBiotech Journal |
| source_id |
49 |
| title |
Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_unstemmed |
Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_full |
Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_fullStr |
Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_full_unstemmed |
Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_short |
Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_sort |
total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with <i>nigella sativa</i> seed oil |
| topic |
Genetics Molecular Biology Biomedical Engineering Molecular Medicine Food Science Biotechnology |
| url |
http://dx.doi.org/10.2478/ebtj-2019-0010 |
| publishDate |
2019 |
| physical |
90-96 |
| description |
<jats:title>Abstract</jats:title>
<jats:p>Various antimicrobial solutions have been tested as additives for raw milk traditional cheeses, among which <jats:italic>Nigella sativa</jats:italic> cold pressed seed oil (NSSO) is recognized for its positive effect on the microbial quality of such products. The overall effect on the quality of enriched cheeses during ripening is still under extensive investigation. Three batches of traditional raw milk brined cheese were included in the current experiment: control cheese without <jats:italic>Nigella sativa</jats:italic> seed oil (NSSO) and cheese samples enriched with 0.2 and 1% w/w NSSO. Experimental cheese samples were analyzed in duplicates for total nitrogen content (TN), at 0, 14, 28 and 42 days of ripening, while single determinations of total nitrogen (WSN) and free amino acids (FAA) were performed at 14, 28 and 42 ripening days. The TN content revealed similar values for control cheeses and NSSO cheeses, and no significant differences were noticed within the three treatment groups (p >.05) throughout ripening. WSN values followed a significant rising shift in all cheeses during ripening, yet computing data obtained for the three considered treatments, despite an obvious higher WSN content of NSSO enriched cheeses, no statistical significance could be associated to this difference. The FAA composition of the experimental cheeses, varied quantitatively, by increasing with ripening time, but no qualitative variation was noticed during the follow-up period. The FAA composition of the did not vary significantly within treatments.</jats:p> |
| container_issue |
2 |
| container_start_page |
90 |
| container_title |
The EuroBiotech Journal |
| container_volume |
3 |
| format_de105 |
Article, E-Article |
| format_de14 |
Article, E-Article |
| format_de15 |
Article, E-Article |
| format_de520 |
Article, E-Article |
| format_de540 |
Article, E-Article |
| format_dech1 |
Article, E-Article |
| format_ded117 |
Article, E-Article |
| format_degla1 |
E-Article |
| format_del152 |
Buch |
| format_del189 |
Article, E-Article |
| format_dezi4 |
Article |
| format_dezwi2 |
Article, E-Article |
| format_finc |
Article, E-Article |
| format_nrw |
Article, E-Article |
| _version_ |
1792342375536787456 |
| geogr_code |
not assigned |
| last_indexed |
2024-03-01T16:34:49.152Z |
| geogr_code_person |
not assigned |
| openURL |
url_ver=Z39.88-2004&ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fvufind.svn.sourceforge.net%3Agenerator&rft.title=Total+nitrogen%2C+water-soluble+nitrogen+and+free+amino+acids+profile+during+ripening+of+soft+cheese+enriched+with+Nigella+sativa+seed+oil&rft.date=2019-04-01&genre=article&issn=2564-615X&volume=3&issue=2&spage=90&epage=96&pages=90-96&jtitle=The+EuroBiotech+Journal&atitle=Total+nitrogen%2C+water-soluble+nitrogen+and+free+amino+acids+profile+during+ripening+of+soft+cheese+enriched+with+%3Ci%3ENigella+sativa%3C%2Fi%3E+seed+oil&aulast=T%C4%83p%C4%83loag%C4%83&aufirst=Dana&rft_id=info%3Adoi%2F10.2478%2Febtj-2019-0010&rft.language%5B0%5D=eng |
| SOLR | |
| _version_ | 1792342375536787456 |
| author | Georgescu, Mara, Raita, Ștefania Mariana, Tăpăloagă, Dana |
| author_facet | Georgescu, Mara, Raita, Ștefania Mariana, Tăpăloagă, Dana, Georgescu, Mara, Raita, Ștefania Mariana, Tăpăloagă, Dana |
| author_sort | georgescu, mara |
| container_issue | 2 |
| container_start_page | 90 |
| container_title | The EuroBiotech Journal |
| container_volume | 3 |
| description | <jats:title>Abstract</jats:title> <jats:p>Various antimicrobial solutions have been tested as additives for raw milk traditional cheeses, among which <jats:italic>Nigella sativa</jats:italic> cold pressed seed oil (NSSO) is recognized for its positive effect on the microbial quality of such products. The overall effect on the quality of enriched cheeses during ripening is still under extensive investigation. Three batches of traditional raw milk brined cheese were included in the current experiment: control cheese without <jats:italic>Nigella sativa</jats:italic> seed oil (NSSO) and cheese samples enriched with 0.2 and 1% w/w NSSO. Experimental cheese samples were analyzed in duplicates for total nitrogen content (TN), at 0, 14, 28 and 42 days of ripening, while single determinations of total nitrogen (WSN) and free amino acids (FAA) were performed at 14, 28 and 42 ripening days. The TN content revealed similar values for control cheeses and NSSO cheeses, and no significant differences were noticed within the three treatment groups (p >.05) throughout ripening. WSN values followed a significant rising shift in all cheeses during ripening, yet computing data obtained for the three considered treatments, despite an obvious higher WSN content of NSSO enriched cheeses, no statistical significance could be associated to this difference. The FAA composition of the experimental cheeses, varied quantitatively, by increasing with ripening time, but no qualitative variation was noticed during the follow-up period. The FAA composition of the did not vary significantly within treatments.</jats:p> |
| doi_str_mv | 10.2478/ebtj-2019-0010 |
| facet_avail | Online, Free |
| finc_class_facet | Biologie, Medizin, Technik, Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft |
| format | ElectronicArticle |
| format_de105 | Article, E-Article |
| format_de14 | Article, E-Article |
| format_de15 | Article, E-Article |
| format_de520 | Article, E-Article |
| format_de540 | Article, E-Article |
| format_dech1 | Article, E-Article |
| format_ded117 | Article, E-Article |
| format_degla1 | E-Article |
| format_del152 | Buch |
| format_del189 | Article, E-Article |
| format_dezi4 | Article |
| format_dezwi2 | Article, E-Article |
| format_finc | Article, E-Article |
| format_nrw | Article, E-Article |
| geogr_code | not assigned |
| geogr_code_person | not assigned |
| id | ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMjQ3OC9lYnRqLTIwMTktMDAxMA |
| imprint | Walter de Gruyter GmbH, 2019 |
| imprint_str_mv | Walter de Gruyter GmbH, 2019 |
| institution | DE-Zi4, DE-Gla1, DE-15, DE-Pl11, DE-Rs1, DE-14, DE-105, DE-Ch1, DE-L229, DE-D275, DE-Bn3, DE-Brt1, DE-Zwi2, DE-D161 |
| issn | 2564-615X |
| issn_str_mv | 2564-615X |
| language | English |
| last_indexed | 2024-03-01T16:34:49.152Z |
| match_str | georgescu2019totalnitrogenwatersolublenitrogenandfreeaminoacidsprofileduringripeningofsoftcheeseenrichedwithnigellasativaseedoil |
| mega_collection | Walter de Gruyter GmbH (CrossRef) |
| physical | 90-96 |
| publishDate | 2019 |
| publishDateSort | 2019 |
| publisher | Walter de Gruyter GmbH |
| record_format | ai |
| recordtype | ai |
| series | The EuroBiotech Journal |
| source_id | 49 |
| spelling | Georgescu, Mara Raita, Ștefania Mariana Tăpăloagă, Dana 2564-615X Walter de Gruyter GmbH Genetics Molecular Biology Biomedical Engineering Molecular Medicine Food Science Biotechnology http://dx.doi.org/10.2478/ebtj-2019-0010 <jats:title>Abstract</jats:title> <jats:p>Various antimicrobial solutions have been tested as additives for raw milk traditional cheeses, among which <jats:italic>Nigella sativa</jats:italic> cold pressed seed oil (NSSO) is recognized for its positive effect on the microbial quality of such products. The overall effect on the quality of enriched cheeses during ripening is still under extensive investigation. Three batches of traditional raw milk brined cheese were included in the current experiment: control cheese without <jats:italic>Nigella sativa</jats:italic> seed oil (NSSO) and cheese samples enriched with 0.2 and 1% w/w NSSO. Experimental cheese samples were analyzed in duplicates for total nitrogen content (TN), at 0, 14, 28 and 42 days of ripening, while single determinations of total nitrogen (WSN) and free amino acids (FAA) were performed at 14, 28 and 42 ripening days. The TN content revealed similar values for control cheeses and NSSO cheeses, and no significant differences were noticed within the three treatment groups (p >.05) throughout ripening. WSN values followed a significant rising shift in all cheeses during ripening, yet computing data obtained for the three considered treatments, despite an obvious higher WSN content of NSSO enriched cheeses, no statistical significance could be associated to this difference. The FAA composition of the experimental cheeses, varied quantitatively, by increasing with ripening time, but no qualitative variation was noticed during the follow-up period. The FAA composition of the did not vary significantly within treatments.</jats:p> Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with <i>Nigella sativa</i> seed oil The EuroBiotech Journal |
| spellingShingle | Georgescu, Mara, Raita, Ștefania Mariana, Tăpăloagă, Dana, The EuroBiotech Journal, Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil, Genetics, Molecular Biology, Biomedical Engineering, Molecular Medicine, Food Science, Biotechnology |
| title | Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_full | Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_fullStr | Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_full_unstemmed | Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_short | Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| title_sort | total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with <i>nigella sativa</i> seed oil |
| title_unstemmed | Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil |
| topic | Genetics, Molecular Biology, Biomedical Engineering, Molecular Medicine, Food Science, Biotechnology |
| url | http://dx.doi.org/10.2478/ebtj-2019-0010 |