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| Description
| - The effect of 0.25% w/w -carrageenan and  carrageenan on viscoelastic properties of processed cheese were studied using model samples containing 40% w/w dry matter and 45 and 50% w/w fat in dry matter. Experimental samples of processed cheese were evaluated after 14 days of storage at the temperature of 6+/-2 °C. Basic parameters of processed cheese samples under study (i.e. their dry matter content and pH) were not different (P≥0.05). There were no statistically significant differences in values of storage modulus G´ [Pa], loss modulus G´´ [Pa] and tangent of phase shift angle tan  [-] for the reference frequency of 1 Hz between processed cheese with  carrageenan applied in the form of powder and in the form of aqueous dispersion (P≥0.05). The addition of 0.25% w/w  carrageenan and  carrageenan (in the powder form) resulted in an increase in storage (G´) and loss (G´´) moduli and a decrease in values of tan
- The effect of 0.25% w/w -carrageenan and  carrageenan on viscoelastic properties of processed cheese were studied using model samples containing 40% w/w dry matter and 45 and 50% w/w fat in dry matter. Experimental samples of processed cheese were evaluated after 14 days of storage at the temperature of 6+/-2 °C. Basic parameters of processed cheese samples under study (i.e. their dry matter content and pH) were not different (P≥0.05). There were no statistically significant differences in values of storage modulus G´ [Pa], loss modulus G´´ [Pa] and tangent of phase shift angle tan  [-] for the reference frequency of 1 Hz between processed cheese with  carrageenan applied in the form of powder and in the form of aqueous dispersion (P≥0.05). The addition of 0.25% w/w  carrageenan and  carrageenan (in the powder form) resulted in an increase in storage (G´) and loss (G´´) moduli and a decrease in values of tan (en)
- Efekt 0,25 % w/w κ-karagenanu a ι-karagenanu na viskoelastické vlastnosti tavených sýrů byl studován použitím modelových vzorků obsahujících 40 % w/w sušiny a 45 a 50 % w/w tuku v sušině. Experimentální vzorky byly hodnoceny po 14 dnech skladování při teplotě 6+/-2 °C. Základní vlastnosti studovaných vzorků tavených sýrů (např. obsah sušiny a pH) se nelišily (P≥0,05). Nebyl zde zaznamenán statisticky významný rozdíl v hodnotách elastického modulu G´ [Pa], ztrátového modulu G´´ [Pa] a tangent úhlu fázového posunu tan  [-] při frekvenci 1 Hz mezi vzorky s κ-karagenanem přidávaným v práškové formě nebo ve formě vodné disperze (P≥0,05). (cs)
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| Title
| - The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads
- The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads (en)
- Vliv přídavku karagenanů na viskoelastické clastnosti modelových tavených sýrů (cs)
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| skos:prefLabel
| - The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads
- The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads (en)
- Vliv přídavku karagenanů na viskoelastické clastnosti modelových tavených sýrů (cs)
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| skos:notation
| - RIV/70883521:28110/07:63505335!RIV08-MSM-28110___
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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
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/07:63505335
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - processed cheese; fat in dry matter; kappa-carrageenan; iota-carrageenan; rheology. (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
| - Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
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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
| - Buňka, František
- Hrabě, Jan
- Kráčmar, Stanislav
- Pavlínek, Vladimír
- Černíková, Michaela
- Březina, Pavel
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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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