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Description
  • V této práci byla zjištěna aktivita vody sušenek při různých teplotách v intervalu 20 ? 30 oC. Hodnoty av se s rostoucí teplotou zvyšovaly u většiny testovaných výrobků. S využitím lineární regresní analýzy bylo zjištěno, že obsah vody a celkových bílkovin významně ovlivňuje av sušenek. Dále byl sestrojen lineární regresní model popisující vztah mezi aktivitou vody, teplotou a obsahem hlavních složek sušenek. Na základě tohoto modelu bylo zjištěno, že pouze obsah vody významně ovlivňuje vztah mezi aktivitou vody a teplotou. (cs)
  • Water activity of biscuits was determined at various temperatures within the interval 20?30 °C. For the majority of the products tested, the values of aw increased with the increasing temperature. Linear regression analysis revealed that the value of aw for biscuits is significantly influenced by moisture and total protein contents. A linear regression formula could be set up to describe the relationships between water activity, temperature and the contents of the principal ingredients of biscuits. Using this formula it could be demonstrated that the relationship between water activity and temperature is significantly influenced by moisture content only.
  • Water activity of biscuits was determined at various temperatures within the interval 20?30 °C. For the majority of the products tested, the values of aw increased with the increasing temperature. Linear regression analysis revealed that the value of aw for biscuits is significantly influenced by moisture and total protein contents. A linear regression formula could be set up to describe the relationships between water activity, temperature and the contents of the principal ingredients of biscuits. Using this formula it could be demonstrated that the relationship between water activity and temperature is significantly influenced by moisture content only. (en)
Title
  • Effects of the principal ingredients of biscuits upon water activity
  • Vliv základních složek sušenek na aktivitu vody (cs)
  • Effects of the principal ingredients of biscuits upon water activity (en)
skos:prefLabel
  • Effects of the principal ingredients of biscuits upon water activity
  • Vliv základních složek sušenek na aktivitu vody (cs)
  • Effects of the principal ingredients of biscuits upon water activity (en)
skos:notation
  • RIV/00216275:25310/06:00004379!RIV08-MSM-25310___
http://linked.open.../vavai/riv/strany
  • 39-43
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM0021627502)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 473384
http://linked.open...ai/riv/idVysledku
  • RIV/00216275:25310/06:00004379
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Water actïvity; moisture content; biscuits (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • SK - Slovenská republika
http://linked.open...ontrolniKodProRIV
  • [8D4CD3D7CF51]
http://linked.open...i/riv/nazevZdroje
  • Journal of Food and Nutrition Research
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 45
http://linked.open...iv/tvurceVysledku
  • Vytřasová, Jarmila
  • Červenka, Libor
  • Brožková, Iveta
http://linked.open...n/vavai/riv/zamer
issn
  • 1336-8672
number of pages
http://localhost/t...ganizacniJednotka
  • 25310
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