About: Optimalization of egg white foam forming

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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	The work was targeted on the study of egg white foam forming, the influence of pH, aluminium ionts, xanthan, maltodextrin and phosphates on the whipping and stability of egg white foams. The whipping was studied for nonpasteurized and pasteurized egg white with using the blender with planet motion. Both type of egg white form goodfoam in acid area (pH below 4.5) and at neutral pH. The aluminium ions had positive effect on foam volume andstability especially at non pasteurized egg white. The addition of maltodextrin or saccharose decreased the volume offoam. The addition of natrium pyrophosphate or natrium hexametaphosphate had positive effect on the volume,density and stability of foam. The foams with hexametaphosphate were apllied into confectionary products. The work was targeted on the study of egg white foam forming, the influence of pH, aluminium ionts, xanthan, maltodextrin and phosphates on the whipping and stability of egg white foams. The whipping was studied for nonpasteurized and pasteurized egg white with using the blender with planet motion. Both type of egg white form goodfoam in acid area (pH below 4.5) and at neutral pH. The aluminium ions had positive effect on foam volume andstability especially at non pasteurized egg white. The addition of maltodextrin or saccharose decreased the volume offoam. The addition of natrium pyrophosphate or natrium hexametaphosphate had positive effect on the volume,density and stability of foam. The foams with hexametaphosphate were apllied into confectionary products. (en)
Title	Optimalization of egg white foam forming Optimalization of egg white foam forming (en)
skos:prefLabel	Optimalization of egg white foam forming Optimalization of egg white foam forming (en)
skos:notation	RIV/60461373:22330/10:00024369!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Bovšková, Helena Míková, Kamila
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	277308
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024369
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	egg white; foam characteristics; acidity; aluminium ions; natrium pyrophosphate; natrium hexametaphosphate egg white; foam characteristics; acidity; aluminium ions; natrium pyrophosphate; natrium hexametaphosphate (en)
http://linked.open.../riv/klicoveSlovo	acidity aluminium ions egg white foam characteristics natrium hexametaphosphate natrium pyrophosphate natrium hexametaphosphate egg white
http://linked.open...ontrolniKodProRIV	[F823DEB65A54]
http://linked.open...v/mistoKonaniAkce	Turku, Finland
http://linked.open...i/riv/mistoVydani	Aylesbury
http://linked.open...i/riv/nazevZdroje	World Poultry Science Journal
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Bovšková, Helena Míková, Kamila
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0043-9339
number of pages	10 (xsd:int)
http://purl.org/ne...btex#hasPublisher	World Poultry Science Association (WPSA)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Optimalization of egg white foam forming Optimalization of egg white foam forming Optimalization of egg white foam forming

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