About: Texture profile analysis of processed cheese

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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
Description	Fifty samples of high fat processed cheese (70 %w/w fat in dry matter, 50%w/w dry matter) were prepared from a raw material with a different degree of maturity. The TPA was determined by a texture analyser TA-XT2i (Stable Micro System, Ltd.). Analyses ofthe force-time curve led to the extraction of seven textural parameters - five obtained by measurement and two calculated from the measured parameters. A sensory analysis was performed according to the ISO standards using graphical scales. The statistic ally highly significant correlation between the results of the sensory analysis and the obtained values of TPA measurements were found. Sensory rigidity had a good correlation with hardness from texture profile analysis and sensory stickiness had a correlation with cohesiveness and adhesiveness from TPA. According to the obtained results the sensory analysis could be replaced by the instrumental measurement in a certain degree. Fifty samples of high fat processed cheese (70 %w/w fat in dry matter, 50%w/w dry matter) were prepared from a raw material with a different degree of maturity. The TPA was determined by a texture analyser TA-XT2i (Stable Micro System, Ltd.). Analyses ofthe force-time curve led to the extraction of seven textural parameters - five obtained by measurement and two calculated from the measured parameters. A sensory analysis was performed according to the ISO standards using graphical scales. The statistic ally highly significant correlation between the results of the sensory analysis and the obtained values of TPA measurements were found. Sensory rigidity had a good correlation with hardness from texture profile analysis and sensory stickiness had a correlation with cohesiveness and adhesiveness from TPA. According to the obtained results the sensory analysis could be replaced by the instrumental measurement in a certain degree. (en)
Title	Texture profile analysis of processed cheese Texture profile analysis of processed cheese (en)
skos:prefLabel	Texture profile analysis of processed cheese Texture profile analysis of processed cheese (en)
skos:notation	RIV/60461373:22330/02:00006888!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany	51
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Valentová, Helena Piska, Ivo Štětina, Jiří
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	666825
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/02:00006888
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Processed cheese; texture; TPA; sensory analysis, cooling conditions (en)
http://linked.open.../riv/klicoveSlovo	texture sensory analysis cooling conditions TPA Processed cheese
http://linked.open...ontrolniKodProRIV	[7A8A4B0E008A]
http://linked.open...v/mistoKonaniAkce	Aachen
http://linked.open...i/riv/mistoVydani	Aachen
http://linked.open...i/riv/nazevZdroje	Euregionale Spring-Symposium of the GDCh-JungChemikerForum
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2002
http://linked.open...iv/tvurceVysledku	Dvořák, Jiří Valentová, Helena Štětina, Jiří Piska, Ivo Bien, René
http://linked.open...vavai/riv/typAkce	CST - Celostátní
http://linked.open.../riv/zahajeniAkce	2002-03-15 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
number of pages	1 (xsd:int)
http://purl.org/ne...btex#hasPublisher	RWTH Aachen
http://localhost/t...ganizacniJednotka	22330

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