About: The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this study was to investigate the effect of selected phosphate emulsifying salts (Na3PO4, Na2HPO4, Na4P2O7, Na2H2P2O7, Na5P3O10, sodium polyphosphate) and their selected mixtures (sodium polyphosphate + Na2HPO4; sodium polyphosphate + Na4P2O7) on the viscoelastic properties of model processed cheese (dry matter ? 40 g/100 g; fat in dry matter ? 50 g/100 g). Viscoelastic properties of model samples stored at 6?2°C were investigated by dynamic oscillation rheometry (plate-plate geometry; frequency range 0.1?50.0 Hz; temperature 20°C). Processed cheese manufactured with different phosphates showed various pH values and different viscoelastic properties. The firmness of samples increased due to use of particular types of tested phosphates. Their influence on cheese firmness increased in the following order: orthophosphate < polyphosphate < diphosphate < triphosphate. The increasing content of polyphosphate (up to 50%) in the binary mixture of polyphosphate and orthophosphate or polypho The aim of this study was to investigate the effect of selected phosphate emulsifying salts (Na3PO4, Na2HPO4, Na4P2O7, Na2H2P2O7, Na5P3O10, sodium polyphosphate) and their selected mixtures (sodium polyphosphate + Na2HPO4; sodium polyphosphate + Na4P2O7) on the viscoelastic properties of model processed cheese (dry matter ? 40 g/100 g; fat in dry matter ? 50 g/100 g). Viscoelastic properties of model samples stored at 6?2°C were investigated by dynamic oscillation rheometry (plate-plate geometry; frequency range 0.1?50.0 Hz; temperature 20°C). Processed cheese manufactured with different phosphates showed various pH values and different viscoelastic properties. The firmness of samples increased due to use of particular types of tested phosphates. Their influence on cheese firmness increased in the following order: orthophosphate < polyphosphate < diphosphate < triphosphate. The increasing content of polyphosphate (up to 50%) in the binary mixture of polyphosphate and orthophosphate or polypho (en)
Title	The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese (en)
skos:prefLabel	The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese (en)
skos:notation	RIV/70883521:28110/10:63509471!RIV11-MSM-28110___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika	8
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Macků, Ivana Pavlínek, Vladimír Buňka, František Hoza, Ignác
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	256147
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/10:63509471
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	emulsifying salt; phosphate; processed cheese; rheology; viscoelastic properties (en)
http://linked.open.../riv/klicoveSlovo	phosphate emulsifying salt rheology processed cheese viscoelastic properties
http://linked.open...odStatuVydavatele	NL - Nizozemsko
http://linked.open...ontrolniKodProRIV	[519113282A14]
http://linked.open...i/riv/nazevZdroje	Lebensmittel Wissenschaft und Technologie - Food Science and Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	43
http://linked.open...iv/tvurceVysledku	Buňka, František Pavlínek, Vladimír Hoza, Ignác Budinský, Pavel Sádlíková, Ivana Voldánová, Barbora
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
issn	0023-6438
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	28110

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