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Description
  • Sensory and texture analysis are important tools to characterise the acceptance of food products by consumers. Mayonnaises are emulsions of edible oils with an aqueous phase consisting of water, salts, sugar, carbohydrates, vinegar and other flavourings. The optimum viscosity is achieved by using an appropriete oil : water ratio or different additives, such as modified starch.
  • Sensory and texture analysis are important tools to characterise the acceptance of food products by consumers. Mayonnaises are emulsions of edible oils with an aqueous phase consisting of water, salts, sugar, carbohydrates, vinegar and other flavourings. The optimum viscosity is achieved by using an appropriete oil : water ratio or different additives, such as modified starch. (en)
Title
  • Relations between the rheological parameters and the textural characteristics of mayonnaise samples containing diferent levels of oil phase.
  • Relations between the rheological parameters and the textural characteristics of mayonnaise samples containing diferent levels of oil phase. (en)
skos:prefLabel
  • Relations between the rheological parameters and the textural characteristics of mayonnaise samples containing diferent levels of oil phase.
  • Relations between the rheological parameters and the textural characteristics of mayonnaise samples containing diferent levels of oil phase. (en)
skos:notation
  • RIV/67985874:_____/02:11023040!RIV/2003/AV0/A11003/N
http://linked.open.../vavai/riv/strany
  • 597;598
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  • P(IAA2060902), Z(AV0Z2060917)
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  • 661983
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  • RIV/67985874:_____/02:11023040
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  • rheological parameters; textural characteristics; mayonnaise samples (en)
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  • [0D25AFF96D95]
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  • Erlangen [DE]
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  • Erlangen
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  • Eurheo 2002: Proceedings of the 6th European Conference on Rheology.
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  • Pokorný, J.
  • Valentová, H.
  • Štern, Petr
  • Panovská, Z.
  • Míková, K.
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
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  • Institute of Polymer Materials
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