| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - Článek se zabývá hodnocením vlivu přídavků -carrageenan a carrageenan na viscoelastické vlastnosti modelových tavených sýrů s 45 a 50 % w/w tuku v sušině po 14denním skladování při 6 ? 2 °C. Analyzován byl vliv různé koncentrace carrageenans (0.05, 0.15 a 0.25 % w/w) a vliv typu použitého carrageenan ( carrageenan a carrageenan). S rostoucí koncentrací carrageenans rostly storage modulus G´ i loss modulus G´´ a klesly hodnoty tan ; tavené sýry se stávaly tužšími. -carrageenan byl pro koncentrace 0.15 a 0.25 % w/w hodnocen jako účinnější při zvyšování tuhosti modelových tavených sýrů ve srovnání s carrageenan (při stejné koncentraci carrageenan). Byl diskutován i vliv použitých carrageenans na modelové tavené sýry s různým obsahem tuku v sušině (cs)
- The effect of -carrageenan and carrageenan addition on viscoelastic properties of model processed cheeses with 45 and 50% w/w fat in dry matter after 14 days of storage at the temperature of 6 ? 2 °C has been investigated. The role of concentration (0.05, 0.15 and 0.25 % w/w) as well as the type of carrageenan used ( carrageenan and carrageenan) has been analyzed. With the rising concentration of carrageenans both the storage G´ and the loss G´´ moduli increased as the consequence of stronger gel formation. Iota-carrageenan with the concentration of 0.15 and 0.25 % w/w has been evaluated as more effective for increasing the rigidity of model processed cheeses in comparison with carrageenan (with the same concentration). Also, the effect of carrageenans on model processed cheeses with different fat in dry matter content has been discussed.
- The effect of -carrageenan and carrageenan addition on viscoelastic properties of model processed cheeses with 45 and 50% w/w fat in dry matter after 14 days of storage at the temperature of 6 ? 2 °C has been investigated. The role of concentration (0.05, 0.15 and 0.25 % w/w) as well as the type of carrageenan used ( carrageenan and carrageenan) has been analyzed. With the rising concentration of carrageenans both the storage G´ and the loss G´´ moduli increased as the consequence of stronger gel formation. Iota-carrageenan with the concentration of 0.15 and 0.25 % w/w has been evaluated as more effective for increasing the rigidity of model processed cheeses in comparison with carrageenan (with the same concentration). Also, the effect of carrageenans on model processed cheeses with different fat in dry matter content has been discussed. (en)
|
| Title
| - Effect of carrageenan type on viscoelastic properties of processed cheese
- Effect of carrageenan type on viscoelastic properties of processed cheese (en)
- Vliv použitého typu karagenanu na viskoelastické vlastnosti taveného sýra (cs)
|
| skos:prefLabel
| - Effect of carrageenan type on viscoelastic properties of processed cheese
- Effect of carrageenan type on viscoelastic properties of processed cheese (en)
- Vliv použitého typu karagenanu na viskoelastické vlastnosti taveného sýra (cs)
|
| skos:notation
| - RIV/70883521:28110/08:63507254!RIV09-MSM-28110___
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| http://linked.open...iv/cisloPeriodika
| |
| 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
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/08:63507254
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - processed cheese; carrageenan; casein; fat; rheology (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| |
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Hrabě, Jan
- Pavlínek, Vladimír
- Valášek, Pavel
- Černíková, Michaela
- Březina, Pavel
|
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
| http://localhost/t...ganizacniJednotka
| |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)