About: Influence of processing and kappa-carrageenan on properties of whipping cream

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this work was to characterise the influence of ultra-high-temperature (UHT) treatment and high-pressure homogenisation on functional properties of whipping cream (30% fat content) in relation to adding j-carrageenan (0%, 0.02% and 0.04% in milk plasma). The determination of the particle size distribution, which was measured by laser diffraction and verified by microscopic observation, indicated that the diameter of fat globules decreased significantly by homogenisation but clusters of small fat globules were produced before the carrageenan?casein micelles aggregates. The viscosity of cream was increased and the thixotropic behaviour was observed both by adding carrageenan and by homogenisation. The homogenisation significantly increased colloidal stability during storage and milk plasmas? release was minimised in combination with carrageenan addition. The most influenced functional properties were: the whippability, which was significantly impaired by homogenisation, and the stability of w The aim of this work was to characterise the influence of ultra-high-temperature (UHT) treatment and high-pressure homogenisation on functional properties of whipping cream (30% fat content) in relation to adding j-carrageenan (0%, 0.02% and 0.04% in milk plasma). The determination of the particle size distribution, which was measured by laser diffraction and verified by microscopic observation, indicated that the diameter of fat globules decreased significantly by homogenisation but clusters of small fat globules were produced before the carrageenan?casein micelles aggregates. The viscosity of cream was increased and the thixotropic behaviour was observed both by adding carrageenan and by homogenisation. The homogenisation significantly increased colloidal stability during storage and milk plasmas? release was minimised in combination with carrageenan addition. The most influenced functional properties were: the whippability, which was significantly impaired by homogenisation, and the stability of w (en)
Title	Influence of processing and kappa-carrageenan on properties of whipping cream Influence of processing and kappa-carrageenan on properties of whipping cream (en)
skos:prefLabel	Influence of processing and kappa-carrageenan on properties of whipping cream Influence of processing and kappa-carrageenan on properties of whipping cream (en)
skos:notation	RIV/60461373:22330/10:00024406!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Kováčová, Renáta Štětina, Jiří Čurda, Ladislav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	263760
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024406
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Whipping cream; UHT; Homogenisation; Carrageenan; Particle size distribution; Rheology; Colloidal stability; Whipping properties (en)
http://linked.open.../riv/klicoveSlovo	Particle size distribution Carrageenan Colloidal stability UHT Whipping cream Whipping properties Rheology Homogenisation
http://linked.open...odStatuVydavatele	BE - Belgické království
http://linked.open...ontrolniKodProRIV	[DDBE67A3CED5]
http://linked.open...i/riv/nazevZdroje	Journal of Food Engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	99
http://linked.open...iv/tvurceVysledku	Štětina, Jiří Čurda, Ladislav Kováčová, Renáta
http://linked.open...ain/vavai/riv/wos	000278578200011
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0260-8774
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Influence of processing and kappa-carrageenan on properties of whipping cream Influence of processing and kappa-carrageenan on properties of whipping cream Influence of processing and kappa-carrageenan on properties of whipping cream

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