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Description
| - Fifty samples of high fat processed cheese (70 %w/w fat in dry matter, 50%w/w dry matter) were prepared from a raw material with a different degree of maturity. The TPA was determined by a texture analyser TA-XT2i (Stable Micro System, Ltd.). Analyses ofthe force-time curve led to the extraction of seven textural parameters - five obtained by measurement and two calculated from the measured parameters. A sensory analysis was performed according to the ISO standards using graphical scales. The statistic ally highly significant correlation between the results of the sensory analysis and the obtained values of TPA measurements were found. Sensory rigidity had a good correlation with hardness from texture profile analysis and sensory stickiness had a correlation with cohesiveness and adhesiveness from TPA. According to the obtained results the sensory analysis could be replaced by the instrumental measurement in a certain degree.
- Fifty samples of high fat processed cheese (70 %w/w fat in dry matter, 50%w/w dry matter) were prepared from a raw material with a different degree of maturity. The TPA was determined by a texture analyser TA-XT2i (Stable Micro System, Ltd.). Analyses ofthe force-time curve led to the extraction of seven textural parameters - five obtained by measurement and two calculated from the measured parameters. A sensory analysis was performed according to the ISO standards using graphical scales. The statistic ally highly significant correlation between the results of the sensory analysis and the obtained values of TPA measurements were found. Sensory rigidity had a good correlation with hardness from texture profile analysis and sensory stickiness had a correlation with cohesiveness and adhesiveness from TPA. According to the obtained results the sensory analysis could be replaced by the instrumental measurement in a certain degree. (en)
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Title
| - Texture profile analysis of processed cheese
- Texture profile analysis of processed cheese (en)
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skos:prefLabel
| - Texture profile analysis of processed cheese
- Texture profile analysis of processed cheese (en)
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skos:notation
| - RIV/60461373:22330/02:00006888!RIV/2004/MSM/223304/N
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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...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/60461373:22330/02:00006888
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Processed cheese; texture; TPA; sensory analysis, cooling conditions (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Euregionale Spring-Symposium of the GDCh-JungChemikerForum
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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...ocetUcastnikuAkce
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http://linked.open...nichUcastnikuAkce
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Dvořák, Jiří
- Valentová, Helena
- Štětina, Jiří
- Piska, Ivo
- Bien, René
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
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http://localhost/t...ganizacniJednotka
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