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rdf:type
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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)
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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)
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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)
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skos:notation
| - RIV/00216275:25310/06:00004379!RIV08-MSM-25310___
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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...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/00216275:25310/06:00004379
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Water actïvity; moisture content; biscuits (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
| - Journal of Food and Nutrition Research
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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
| - Vytřasová, Jarmila
- Červenka, Libor
- Brožková, Iveta
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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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