About: The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg

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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 influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification properties, colour changes, and microbial quality was studied and compared to the characteristics of commercially available pasteurised liquid whole egg (65°C, 3 min). It can be concluded that the above-mentioned regime of LWE pressurisation did not deteriorate its functional properties and can be used, after the addition of some antimicrobial agents, as a preservation technique keeping its organoleptic and nutritive qualities. The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification properties, colour changes, and microbial quality was studied and compared to the characteristics of commercially available pasteurised liquid whole egg (65°C, 3 min). It can be concluded that the above-mentioned regime of LWE pressurisation did not deteriorate its functional properties and can be used, after the addition of some antimicrobial agents, as a preservation technique keeping its organoleptic and nutritive qualities. (en)
Title	The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg (en)
skos:prefLabel	The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg (en)
skos:notation	RIV/00027022:_____/09:00000067!RIV10-MZE-00027022
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MZE0002702201)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Houška, Milan Landfeld, Aleš
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	319237
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/09:00000067
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	liquid whole egg; high pressure; antimicrobials; functional properties (en)
http://linked.open.../riv/klicoveSlovo	antimicrobials functional properties high pressure liquid whole egg
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[EE3CB3DF90A8]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	27
http://linked.open...iv/tvurceVysledku	Houška, Milan Landfeld, Aleš Voldřich, Michal Marek, Miroslav Hasníková-Schenková, Naďa Šikulová, Markéta Jiřincová, Lucie
http://linked.open...ain/vavai/riv/wos	000270376700002
http://linked.open...n/vavai/riv/zamer	Save and healthly population nutrition maintened by sustainable development food production
issn	1212-1800
number of pages	6 (xsd:int)

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