About: Rheological properties and sensory texture of mayonnaise.

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About: Rheological properties and sensory texture of mayonnaise. 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
Description	Mayonnaises are viscoplastic oil-in-water emulsions, in which rheological properties have important influences on functional properties and the sensory quality. A set of 17 samples of both traditional and light mayonnaises were tested at 10 and 25 C, using rheoviscometer Rotovisco RT 10. Nonlinear relations were observed between the yield value and the texture acceptability were related after manipulation with a spoon, but not in oral testing. No relations were obtained between the apparent viscosity and sensory characteristics. The yield value nad the texture acceptability were related significantly to the flavour acceptability. Multivariate statistical techniques were found advantageous for improving the prediction of the texture acceptance. Mayonnaises are viscoplastic oil-in-water emulsions, in which rheological properties have important influences on functional properties and the sensory quality. A set of 17 samples of both traditional and light mayonnaises were tested at 10 and 25 C, using rheoviscometer Rotovisco RT 10. Nonlinear relations were observed between the yield value and the texture acceptability were related after manipulation with a spoon, but not in oral testing. No relations were obtained between the apparent viscosity and sensory characteristics. The yield value nad the texture acceptability were related significantly to the flavour acceptability. Multivariate statistical techniques were found advantageous for improving the prediction of the texture acceptance. (en)
Title	Rheological properties and sensory texture of mayonnaise. Rheological properties and sensory texture of mayonnaise. (en)
skos:prefLabel	Rheological properties and sensory texture of mayonnaise. Rheological properties and sensory texture of mayonnaise. (en)
skos:notation	RIV/67985874:_____/01:11013106!RIV/2003/AV0/A11003/N
http://linked.open.../vavai/riv/strany	23;28
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(IAA2060902), Z(AV0Z2060917)
http://linked.open...iv/cisloPeriodika	N/A
http://linked.open...vai/riv/dodaniDat	2003
http://linked.open...aciTvurceVysledku	Štern, Petr
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	Ústav pro hydrodynamiku AV ČR, v. v. i.
http://linked.open...dnocenehoVysledku	694745
http://linked.open...ai/riv/idVysledku	RIV/67985874:_____/01:11013106
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	mayonnaise; rheology; sensory analysis (en)
http://linked.open.../riv/klicoveSlovo	sensory analysis mayonnaise rheology
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[35FACC262155]
http://linked.open...i/riv/nazevZdroje	European Journal of Lipid Science and Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...vavai/riv/projekt	Psychorheology of multiphase emulsion systems
http://linked.open...UplatneniVysledku	2001
http://linked.open...v/svazekPeriodika	103
http://linked.open...iv/tvurceVysledku	Pokorný, J. Valentová, H. Štern, Petr
http://linked.open...n/vavai/riv/zamer	Mechanics and transport phenomena in liquid systems and hydrosphere
number of pages	6 (xsd:int)

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