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Description
| - The paper deals with a possibility of replacing phosphate emulsifying agents by hydrocolloid pectin and emulgator lecithin. The experiments were made with different degree of cheese maturity and various lecithin additions. The lecithin concentration could be decreased with increasing degree of cheese maturity. However, these samples showed separation into two phases - fatty and proteinaceous, what is not good for organoleptic properties.
- The paper deals with a possibility of replacing phosphate emulsifying agents by hydrocolloid pectin and emulgator lecithin. The experiments were made with different degree of cheese maturity and various lecithin additions. The lecithin concentration could be decreased with increasing degree of cheese maturity. However, these samples showed separation into two phases - fatty and proteinaceous, what is not good for organoleptic properties. (en)
- The paper deals with a possibility of replacing phosphate emulsifying agents by hydrocolloid pectin and emulgator lecithin. The experiments were made with different degree of cheese maturity and various lecithin additions. The lecithin concentration could be decreased with increasing degree of cheese maturity. However, these samples showed separation into two phases - fatty and proteinaceous, what is not good for organoleptic properties. (cs)
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Title
| - Kombinace pektinu a lecitinu jako možná náhrada tavicích solí ve výrobě tavených sýrů
- Kombinace pektinu a lecitinu jako možná náhrada tavicích solí ve výrobě tavených sýrů (cs)
- Combination of pectin and lecitin as a possible substitute of emulsifying salts in processed cheese production (en)
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skos:prefLabel
| - Kombinace pektinu a lecitinu jako možná náhrada tavicích solí ve výrobě tavených sýrů
- Kombinace pektinu a lecitinu jako možná náhrada tavicích solí ve výrobě tavených sýrů (cs)
- Combination of pectin and lecitin as a possible substitute of emulsifying salts in processed cheese production (en)
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skos:notation
| - RIV/70883521:28110/07:63505338!RIV08-MSM-28110___
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http://linked.open.../vavai/riv/strany
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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...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/70883521:28110/07:63505338
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - processed cheese; pectin; lecithin (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - IX. konference mladých vědeckých pracovníků s mezinárodní účastí
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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...iv/tvurceVysledku
| - Buňka, František
- Valášek, Pavel
- Černíková, Michaela
- Březina, Pavel
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Veterinární a farmaceutická univerzita Brno
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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