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Description
| - Článek se zabývá vlivem přídavku 1-monoacylglycerolů na konzistenci tavených sýrů
- Článek se zabývá vlivem přídavku 1-monoacylglycerolů na konzistenci tavených sýrů (cs)
- Consistency is a very important sensory characteristic of processed cheeses. The consistency of processed cheeses may be influenced by additions of substances, which are able to affect the process of emulsification of lipids, as are, for example, different emulgators. In the work, there were analyzed and compared the samples of processed cheeses with additions 1 glycerylmonocaprylate, 1-glycerylmonolaurate and 1-glycerylmonostearate, after 14 days of storage at 6 +/- 2 oC using the dynamic oscillatory rheometry. With increasing number of carbons in molecule of fatty acid, which is esterally fixed in 1-monoacylglycerol, there increased especially the storage modulus G´. Also the crossover point of the storage modulus G´ and the loss modulus G´´ moved to lower frequencies with increasing number of carbons. After 120 days of storage at temperature 6 +/- 2 oC there were increased both the storage modulus G´ and the loss modulus G´´, from which it can be deduced on increasing of rigidity during 4 months of (en)
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Title
| - Vliv přídavku 1-monoacylglycerolů na konzistenci plnotučných tavených sýrů
- Vliv přídavku 1-monoacylglycerolů na konzistenci plnotučných tavených sýrů (cs)
- The effect of addition of 1-monoacylglycerols on consistency of full-fat processed cheeses (en)
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skos:prefLabel
| - Vliv přídavku 1-monoacylglycerolů na konzistenci plnotučných tavených sýrů
- Vliv přídavku 1-monoacylglycerolů na konzistenci plnotučných tavených sýrů (cs)
- The effect of addition of 1-monoacylglycerols on consistency of full-fat processed cheeses (en)
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skos:notation
| - RIV/70883521:28110/06:63504530!RIV07-MSM-28110___
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/06:63504530
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - processed cheese; 1-monoacylglycerol; consistency (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Celostátní přehlídky sýrů, Mléko a sýry 2006
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Hrabě, Jan
- Janiš, Rahula
- Krejčí, Jiří
- Pavlínek, Vladimír
- Rop, Otakar
- Galářová, Blanka
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Vysoká škola chemicko-technologická v Praze
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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