About: Database of physical properties of foods: subgroup of mechanical and rheological properties

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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	An online database of numerical values of selected rheological and mechanicalproperties of foods has been constructed as part of a general database covering physical properties of foods. The objective is to provide an easy access to data for food engineers and others interested in physical properties. The collected data include viscosity, elasticity modulus, puncture force and more than 70 properties for over 600 foods. Each entry consists of a bibliographic reference. Tables may be attached to the bibliographic record, describing the food in terms of its composition and structure; the measurement method used, a validation and assessment code for the quality of the measured data and a matrix of the numerical values of the given physical property listed as a function of independent variables suc as temperature, shear rate, pressure or composition parameters. This paper describes the organisation of the database and the processes of interrogating the database and contributing the data by and the process An online database of numerical values of selected rheological and mechanicalproperties of foods has been constructed as part of a general database covering physical properties of foods. The objective is to provide an easy access to data for food engineers and others interested in physical properties. The collected data include viscosity, elasticity modulus, puncture force and more than 70 properties for over 600 foods. Each entry consists of a bibliographic reference. Tables may be attached to the bibliographic record, describing the food in terms of its composition and structure; the measurement method used, a validation and assessment code for the quality of the measured data and a matrix of the numerical values of the given physical property listed as a function of independent variables suc as temperature, shear rate, pressure or composition parameters. This paper describes the organisation of the database and the processes of interrogating the database and contributing the data by and the process (en)
Title	Database of physical properties of foods: subgroup of mechanical and rheological properties Database of physical properties of foods: subgroup of mechanical and rheological properties (en)
skos:prefLabel	Database of physical properties of foods: subgroup of mechanical and rheological properties Database of physical properties of foods: subgroup of mechanical and rheological properties (en)
skos:notation	RIV/00027022:_____/01:00000039!RIV/2002/MZE/M04002/N
http://linked.open.../vavai/riv/strany	155;160
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MZE-M04-99-01)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2002
http://linked.open...aciTvurceVysledku	Houška, Milan Mayer, Zbyněk
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	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	676925
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/01:00000039
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	physical properties, database, food (en)
http://linked.open.../riv/klicoveSlovo	database food physical properties
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[E63F64B6941F]
http://linked.open...i/riv/nazevZdroje	The Journal of Texture Studies
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2001
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Houška, Milan Mayer, Zbyněk Nesvadba, Paul
http://linked.open...n/vavai/riv/zamer	Optimalisation of population nutrition by the increase of complex quality of foods and the implementation of new technologies and equipment
issn	0022-4901
number of pages	6 (xsd:int)

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