About: Texture properties of dutch-type cheese as a function of its location and ripening     Goto   Sponge   NotDistinct   Permalink

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  • The aim of the study was to explore texture changes of Dutch-type cheese at its different locations during 126-day ripening at the temperature common for maturation of this type of cheese (10°C). Each block of cheese was divided into 3 slices and texture properties were studied in 13 segments evenly distributed in each slice. Due to cheese brining, a significant increase of hardness and elastic component was reported especially in the edge segments. During the subsequent ripening, both hardness and elastic component of natural cheese decreased gradually in all segments and slices. Studied parameters of individual parts of cheese did not demonstrate uniform rate of changes during the ripening period. In the whole experiment (even after 126-day ripening), hardness and elastic component of the cheese in core showed lower values compared to those obtained in the edge of all slices.
  • The aim of the study was to explore texture changes of Dutch-type cheese at its different locations during 126-day ripening at the temperature common for maturation of this type of cheese (10°C). Each block of cheese was divided into 3 slices and texture properties were studied in 13 segments evenly distributed in each slice. Due to cheese brining, a significant increase of hardness and elastic component was reported especially in the edge segments. During the subsequent ripening, both hardness and elastic component of natural cheese decreased gradually in all segments and slices. Studied parameters of individual parts of cheese did not demonstrate uniform rate of changes during the ripening period. In the whole experiment (even after 126-day ripening), hardness and elastic component of the cheese in core showed lower values compared to those obtained in the edge of all slices. (en)
Title
  • Texture properties of dutch-type cheese as a function of its location and ripening
  • Texture properties of dutch-type cheese as a function of its location and ripening (en)
skos:prefLabel
  • Texture properties of dutch-type cheese as a function of its location and ripening
  • Texture properties of dutch-type cheese as a function of its location and ripening (en)
skos:notation
  • RIV/70883521:28110/13:43869940!RIV14-MSM-28110___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika
  • 5
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
  • 110780
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/13:43869940
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Cheese, Peleg's model, Relaxation test, Texture analysis (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • US - Spojené státy americké
http://linked.open...ontrolniKodProRIV
  • [2B47AA4694F6]
http://linked.open...i/riv/nazevZdroje
  • International Journal of Food Properties
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 16
http://linked.open...iv/tvurceVysledku
  • Buňka, František
  • Pachlová, Vendula
  • Nenutilová, Lenka
http://linked.open...ain/vavai/riv/wos
  • 000316929700007
http://linked.open...n/vavai/riv/zamer
issn
  • 1094-2912
number of pages
http://bibframe.org/vocab/doi
  • 10.1080/10942912.2011.575496
http://localhost/t...ganizacniJednotka
  • 28110
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