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Description
  • The rheological properties of prepared model fat blends were measured. These model fat blends were prepared in double jacket vessel. Model fat blends differed in structured fat concentration and in fatty acid composition. Structured fat was prepared by total hydrogenation and random transesterification.
  • The rheological properties of prepared model fat blends were measured. These model fat blends were prepared in double jacket vessel. Model fat blends differed in structured fat concentration and in fatty acid composition. Structured fat was prepared by total hydrogenation and random transesterification. (en)
  • Byly sledovány rheologické vlastnosti modelových tukových násad, které byly řízeně zchlazeny v duplikační skleněné nádobě. Tukové násady se lišily v koncentraci strukturního tuku a ve složení mastných kyselin. Použitý strukturní tuk byl připraven cestou totální katalytické hydrogenace a náhodné transesterifikace. (cs)
Title
  • Rheological properties of model fat blends
  • Reologické vlastnosti tukových násad (cs)
  • Rheological properties of model fat blends (en)
skos:prefLabel
  • Rheological properties of model fat blends
  • Reologické vlastnosti tukových násad (cs)
  • Rheological properties of model fat blends (en)
skos:notation
  • RIV/60461373:22330/06:00017785!RIV07-MSM-22330___
http://linked.open.../vavai/riv/strany
  • 633-634
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
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
  • 497561
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/06:00017785
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • structured fat; yield stress; transesterification; crystallization (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [F4E2C43586F5]
http://linked.open...v/mistoKonaniAkce
  • Zurich,Švýcarsko
http://linked.open...i/riv/mistoVydani
  • Zurich
http://linked.open...i/riv/nazevZdroje
  • Full text 4th International Symposium on Food Rheology and Structure
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Filip, Vladimír
  • Zárubová, Markéta
  • Piska, Ivo
  • Tylková, Eva
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • ETH Zurich
https://schema.org/isbn
  • 3-905609-25-8
http://localhost/t...ganizacniJednotka
  • 22330
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