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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)
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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)
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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)
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skos:notation
| - RIV/70883521:28110/07:63505336!RIV08-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/70883521:28110/07:63505336
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - processed cheese; carrageenan (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
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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
- Pavlínek, Vladimír
- Černíková, Michaela
- Březina, Pavel
- Čechová, Leona
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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
| - Česká společnost chemická
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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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