About: Psychorheology of food dispersions

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	A set of 20 samples of tomato ketchups purchased on the native market were analyzed by several rheological procedures (RheoStress 300) and by sensory profiling both of textural and flavour characteristics. The psychorheology was used for the determination of relationships between results of instrumental and sensory measurements. The data base obtained was processed by statistical methods. The rheological parameters agree with the Herschel - Bulkley equation. Therefore, the psychorheology was applied as a suitable complex method. Several statistically significant relationships were obtained between rheological attributes, sensory attributes, and the combinations between rheological and a sensory attributes. Similarly as in case of other food dispersions, the sensory texture acceptability was significantly related with the overall flavour acceptability. It proves the importance of texture in consumption of tomato ketchups. A set of 20 samples of tomato ketchups purchased on the native market were analyzed by several rheological procedures (RheoStress 300) and by sensory profiling both of textural and flavour characteristics. The psychorheology was used for the determination of relationships between results of instrumental and sensory measurements. The data base obtained was processed by statistical methods. The rheological parameters agree with the Herschel - Bulkley equation. Therefore, the psychorheology was applied as a suitable complex method. Several statistically significant relationships were obtained between rheological attributes, sensory attributes, and the combinations between rheological and a sensory attributes. Similarly as in case of other food dispersions, the sensory texture acceptability was significantly related with the overall flavour acceptability. It proves the importance of texture in consumption of tomato ketchups. (en)
Title	Psychorheology of food dispersions Psychorheology of food dispersions (en)
skos:prefLabel	Psychorheology of food dispersions Psychorheology of food dispersions (en)
skos:notation	RIV/67985874:_____/10:00340208!RIV10-AV0-67985874
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(IAA2060404), Z(AV0Z20600510)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2010
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	283415
http://linked.open...ai/riv/idVysledku	RIV/67985874:_____/10:00340208
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	psychorheology; food dispersions; tomato ketchup; rheology; sensory analysis (en)
http://linked.open.../riv/klicoveSlovo	psychorheology sensory analysis rheology food dispersions tomato ketchup
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[BA5FCC7AAAE1]
http://linked.open...i/riv/nazevZdroje	Journal of Hydrology and Hydromechanics. Vodohospodársky časopis
http://linked.open...in/vavai/riv/obor	BK
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	Psychorheology of multiphase dispersion systems
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	58
http://linked.open...iv/tvurceVysledku	Pokorný, J. Štern, Petr Panovská, Z.
http://linked.open...n/vavai/riv/zamer	Dynamics of Fluid Systems and Transformation Processes in Hydrosphere
issn	0042-790X
number of pages	7 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Psychorheology of food dispersions Psychorheology of food dispersions Psychorheology of food dispersions

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