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| rdf:type
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| Description
| - A range of food products made from textured soy protein (TSP) were studied for their textural properties. Samples produced by various producers were obtained in the market. It was a variety of stripes, cubes and slices made from TSP. Textural properties were measured by three objective methods: Warner -- Bratzler (WB) shear device, Kramer shear cell and the compression test on a device Tira test 27025. The effect of cooking time and the influence of addition of salt during cooking were evaluated. The results were compared to the experiment with beef. A statistical method (ANOVA) was used to determine the significance of the variable and the relationship between the results. In order to give a resume of the results the most significant was the effect of brand name and addition of salt. The differences between different cooking times were noticeable.
- A range of food products made from textured soy protein (TSP) were studied for their textural properties. Samples produced by various producers were obtained in the market. It was a variety of stripes, cubes and slices made from TSP. Textural properties were measured by three objective methods: Warner -- Bratzler (WB) shear device, Kramer shear cell and the compression test on a device Tira test 27025. The effect of cooking time and the influence of addition of salt during cooking were evaluated. The results were compared to the experiment with beef. A statistical method (ANOVA) was used to determine the significance of the variable and the relationship between the results. In order to give a resume of the results the most significant was the effect of brand name and addition of salt. The differences between different cooking times were noticeable. (cs)
- Byly studovány texturní vlastnosti potravinářských výrobků z texturované sójové bílkoviny (TSP). Vzorky pocházely od různých výrobců a byly získány v běžné obchodní síti. Jednalo se o škálu plátků, kostek a granulovaných produktů. Texturní vlastnosti byly měřeny třemai objektivními metodami: Warner-Bratzlerův test, Kramerova cela a kompresní test. Bylo využito laboratorního přístroje Tira test 27025. Byl hodnocen vliv doby varu, přídavku kuchyňské soli. Výsledky byly srovnány s tvrdostí hovězího masa. Pro stanovení statistické průkaznosti rozdílů mezi výsledky byla použita analýza rozptylu a následné testování. V souhrnu byl nejvýraznější vliv na texturu výrobce a přídavku soli. Vliv doby varu byl zřetelný, ale nebyl jednoznačný. (en)
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| Title
| - Texturní vlastnosti sójových analogů masa
- Textural Properties of Soy Meat Analogs (en)
- Texturní vlastnosti sójových analogů masa (cs)
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| skos:prefLabel
| - Texturní vlastnosti sójových analogů masa
- Textural Properties of Soy Meat Analogs (en)
- Texturní vlastnosti sójových analogů masa (cs)
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| skos:notation
| - RIV/62156489:43210/09:00147368!RIV10-MSM-43210___
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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/62156489:43210/09:00147368
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - compression test; Warner--Bratzler test; meat analogue; Kramer shear cell test; hardness; textured soy protein (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...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - MendelNet'09 Agro - Proceedings of International Ph.D. Students Conference
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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
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Simeonovová, Jana
- Hanzelková, Šárka
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| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Mendelova zemědělská a lesnická univerzita v Brně
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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