About: Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf

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About: Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.agrojournal.org/20/03-02.pdf
Description	Additions of o/w microemulsions made from Vitis vinifera virgin grape seed oil on textural and sensory properties of wheat-rye bread and wheat French loaf were evaluated. Texture analysis of the final products showed no differences in firmness. The samples of wheat French loaf with additions of the microemulsion had lower dryness in comparison to control wheat French loaf. The samples of wheat French loaf with higher additions of the microemulsion (30-40 g/kg) had better quality than the control sample of the wheat French loaf. Selected assessors evaluated the samples of French loaf with additions of the microemulsion as better quality and less dry. Additions of o/w microemulsions made from Vitis vinifera virgin grape seed oil on textural and sensory properties of wheat-rye bread and wheat French loaf were evaluated. Texture analysis of the final products showed no differences in firmness. The samples of wheat French loaf with additions of the microemulsion had lower dryness in comparison to control wheat French loaf. The samples of wheat French loaf with higher additions of the microemulsion (30-40 g/kg) had better quality than the control sample of the wheat French loaf. Selected assessors evaluated the samples of French loaf with additions of the microemulsion as better quality and less dry. (en)
Title	Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf (en)
skos:prefLabel	Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf (en)
skos:notation	RIV/70883521:28110/14:43872508!RIV15-MSM-28110___
http://linked.open...avai/riv/aktivita	V
http://linked.open...avai/riv/aktivity	V
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Kubáň, Vlastimil Pečivová, Pavlína Mlček, Jiří
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	21441
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/14:43872508
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Texture; Sensory analysis; Microemulsion; Bread (en)
http://linked.open.../riv/klicoveSlovo	Texture Microemulsion Sensory analysis Bread
http://linked.open...odStatuVydavatele	BG - Bulharská republika
http://linked.open...ontrolniKodProRIV	[487ABB37AF6D]
http://linked.open...i/riv/nazevZdroje	Bulgarian Journal of Agricultural Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	20
http://linked.open...iv/tvurceVysledku	Kubáň, Vlastimil Mlček, Jiří Boudová Pečivová, Pavlína
issn	1310-0351
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	28110

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