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rdf:type
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Description
| - The aim of this study was to investigate the effect of selected phosphate emulsifying salts (Na3PO4, Na2HPO4, Na4P2O7, Na2H2P2O7, Na5P3O10, sodium polyphosphate) and their selected mixtures (sodium polyphosphate + Na2HPO4; sodium polyphosphate + Na4P2O7) on the viscoelastic properties of model processed cheese (dry matter ? 40 g/100 g; fat in dry matter ? 50 g/100 g). Viscoelastic properties of model samples stored at 6?2°C were investigated by dynamic oscillation rheometry (plate-plate geometry; frequency range 0.1?50.0 Hz; temperature 20°C). Processed cheese manufactured with different phosphates showed various pH values and different viscoelastic properties. The firmness of samples increased due to use of particular types of tested phosphates. Their influence on cheese firmness increased in the following order: orthophosphate < polyphosphate < diphosphate < triphosphate. The increasing content of polyphosphate (up to 50%) in the binary mixture of polyphosphate and orthophosphate or polypho
- The aim of this study was to investigate the effect of selected phosphate emulsifying salts (Na3PO4, Na2HPO4, Na4P2O7, Na2H2P2O7, Na5P3O10, sodium polyphosphate) and their selected mixtures (sodium polyphosphate + Na2HPO4; sodium polyphosphate + Na4P2O7) on the viscoelastic properties of model processed cheese (dry matter ? 40 g/100 g; fat in dry matter ? 50 g/100 g). Viscoelastic properties of model samples stored at 6?2°C were investigated by dynamic oscillation rheometry (plate-plate geometry; frequency range 0.1?50.0 Hz; temperature 20°C). Processed cheese manufactured with different phosphates showed various pH values and different viscoelastic properties. The firmness of samples increased due to use of particular types of tested phosphates. Their influence on cheese firmness increased in the following order: orthophosphate < polyphosphate < diphosphate < triphosphate. The increasing content of polyphosphate (up to 50%) in the binary mixture of polyphosphate and orthophosphate or polypho (en)
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Title
| - The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese
- The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese (en)
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skos:prefLabel
| - The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese
- The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese (en)
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skos:notation
| - RIV/70883521:28110/10:63509471!RIV11-MSM-28110___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/10:63509471
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - emulsifying salt; phosphate; processed cheese; rheology; viscoelastic properties (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Lebensmittel Wissenschaft und Technologie - Food Science and Technology
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Pavlínek, Vladimír
- Hoza, Ignác
- Budinský, Pavel
- Sádlíková, Ivana
- Voldánová, Barbora
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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