About: Vliv přídavku kappa- a iota-karagenanu na viskoelastické a organoleptické vlastnosti tavených sýrů     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)

AttributesValues
rdf:type
Description
  • Consistency is a very important sensory characteristic of processed cheeses. In the work, there were analyzed and compared the samples of processed cheeses with additions of 0.25 % w/w κ-carrageenan and ι-carrageenan, after 14 days of storage at 6 +/- 2 °C using the dynamic oscillatory rheometry. With used concentration of both carrageenans there increased the storage modulus G´ and the loss modulus G´´ in comparison with control samples. Influence of 0.25 % w/w ι-carrageenan on viscoelastic and organoleptic properties was higher as compared with κ-carrageenan in the same dosing. Additions of both carrageenans (0.25 % w/w) were sensory acceptable (there were no off-flovours).
  • Consistency is a very important sensory characteristic of processed cheeses. In the work, there were analyzed and compared the samples of processed cheeses with additions of 0.25 % w/w κ-carrageenan and ι-carrageenan, after 14 days of storage at 6 +/- 2 °C using the dynamic oscillatory rheometry. With used concentration of both carrageenans there increased the storage modulus G´ and the loss modulus G´´ in comparison with control samples. Influence of 0.25 % w/w ι-carrageenan on viscoelastic and organoleptic properties was higher as compared with κ-carrageenan in the same dosing. Additions of both carrageenans (0.25 % w/w) were sensory acceptable (there were no off-flovours). (en)
  • Consistency is a very important sensory characteristic of processed cheeses. In the work, there were analyzed and compared the samples of processed cheeses with additions of 0.25 % w/w κ-carrageenan and ι-carrageenan, after 14 days of storage at 6 +/- 2 °C using the dynamic oscillatory rheometry. With used concentration of both carrageenans there increased the storage modulus G´ and the loss modulus G´´ in comparison with control samples. Influence of 0.25 % w/w ι-carrageenan on viscoelastic and organoleptic properties was higher as compared with κ-carrageenan in the same dosing. Additions of both carrageenans (0.25 % w/w) were sensory acceptable (there were no off-flovours). (cs)
Title
  • Vliv přídavku kappa- a iota-karagenanu na viskoelastické a organoleptické vlastnosti tavených sýrů
  • Vliv přídavku kappa- a iota-karagenanu na viskoelastické a organoleptické vlastnosti tavených sýrů (en)
  • Vliv přídavku kappa- a iota-karagenanu na viskoelastické a organoleptické vlastnosti tavených sýrů (cs)
skos:prefLabel
  • Vliv přídavku kappa- a iota-karagenanu na viskoelastické a organoleptické vlastnosti tavených sýrů
  • Vliv přídavku kappa- a iota-karagenanu na viskoelastické a organoleptické vlastnosti tavených sýrů (en)
  • Vliv přídavku kappa- a iota-karagenanu na viskoelastické a organoleptické vlastnosti tavených sýrů (cs)
skos:notation
  • RIV/70883521:28110/07:63505336!RIV08-MSM-28110___
http://linked.open.../vavai/riv/strany
  • 237-242
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM7088352101)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 458578
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/07:63505336
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • processed cheese; carrageenan (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [25C88B763C78]
http://linked.open...i/riv/mistoVydani
  • Praha
http://linked.open...i/riv/nazevZdroje
  • Mléko a sýry 2007
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Buňka, František
  • Hrabě, Jan
  • Pavlínek, Vladimír
  • Černíková, Michaela
  • Březina, Pavel
  • Čechová, Leona
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Česká společnost chemická
https://schema.org/isbn
  • 978-80-7080-661-6
http://localhost/t...ganizacniJednotka
  • 28110
is http://linked.open...avai/riv/vysledek of
Faceted Search & Find service v1.16.118 as of Jun 21 2024


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software