About: Aroma active compounds in several types of processed cheese analogues.

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About: Aroma active compounds in several types of processed cheese analogues. Goto Sponge NotDistinct Permalink

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	Cheese analogues may be classified as cheese substitutes or imitations, which partly or wholly substitute or imitate cheese and in which milk fat, milk protein or both are partially or wholly replaced by non-milk-based components, principally of vegetable origin. Nowadays they are widely used in the food industry as an ingredient for prepared foods such as pizza, lasagne, cordon blue products etc. They are being used increasingly due to their cost-effectiveness, attributable to the simplicity of their manufacture, which is almost identical with the classic manufacturing of processed cheese, and to the replacement of selected milk ingredients by cheaper vegetable products. Ingredients such as rennet casein, vegetable oils or fats, salts, acids and flavourings are generally used in the manufacture of imitation cheese. However, replacement of milk fat by vegetable fats causes typical textural defects (especially worse melting properties) and insufficient flavour of the product. On the other hand, it cont Cheese analogues may be classified as cheese substitutes or imitations, which partly or wholly substitute or imitate cheese and in which milk fat, milk protein or both are partially or wholly replaced by non-milk-based components, principally of vegetable origin. Nowadays they are widely used in the food industry as an ingredient for prepared foods such as pizza, lasagne, cordon blue products etc. They are being used increasingly due to their cost-effectiveness, attributable to the simplicity of their manufacture, which is almost identical with the classic manufacturing of processed cheese, and to the replacement of selected milk ingredients by cheaper vegetable products. Ingredients such as rennet casein, vegetable oils or fats, salts, acids and flavourings are generally used in the manufacture of imitation cheese. However, replacement of milk fat by vegetable fats causes typical textural defects (especially worse melting properties) and insufficient flavour of the product. On the other hand, it cont (en)
Title	Aroma active compounds in several types of processed cheese analogues. Aroma active compounds in several types of processed cheese analogues. (en)
skos:prefLabel	Aroma active compounds in several types of processed cheese analogues. Aroma active compounds in several types of processed cheese analogues. (en)
skos:notation	RIV/00216305:26310/11:PU93863!RIV12-MSM-26310___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM0021630501)
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Divišová, Radka Vítová, Eva Loupancová, Blanka Sklenářová, Kateřina
http://linked.open.../riv/druhVysledku	O - Ostatní výsledky nezařaditelné do žádného z výše uvedených druhů výsledku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoké učení technické v Brně / Fakulta chemická
http://linked.open...dnocenehoVysledku	187104
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/11:PU93863
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cheese analogues, SPME, GC, flavour (en)
http://linked.open.../riv/klicoveSlovo	cheese analogues GC SPME flavour
http://linked.open...ontrolniKodProRIV	[9B64354DD128]
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...iv/tvurceVysledku	Divišová, Radka Loupancová, Blanka Sklenářová, Kateřina Vítová, Eva
http://linked.open...n/vavai/riv/zamer	Multifunkční heterogenní materiály na bázi syntetických polymerů a biopolymerů
http://localhost/t...ganizacniJednotka	26310

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