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Description
| - In this paper the effect of pectin concentration (0.2, 0.4, 0.6 and 0.8% w/w) on viscoelastic properties of model processed cheeses with 40% w/w dry matter and 50% w/w fat in dry matter after 42 days of storage at temperature 6+/-2 °C has been studied. The samples were analysed by dynamic oscillation rheometry with plate-plate geometry. Complex modulus (G*) and loss tangent (tan ) were calculated for reference frequency 1 Hz. The present work found that with the increasing concentration of pectin the complex modulus (G*) rose and loss tangent (tan ) decreased. In general, all samples with pectin were firmer than processed cheeses without it and, furthermore, created gels were more elastic.
- In this paper the effect of pectin concentration (0.2, 0.4, 0.6 and 0.8% w/w) on viscoelastic properties of model processed cheeses with 40% w/w dry matter and 50% w/w fat in dry matter after 42 days of storage at temperature 6+/-2 °C has been studied. The samples were analysed by dynamic oscillation rheometry with plate-plate geometry. Complex modulus (G*) and loss tangent (tan ) were calculated for reference frequency 1 Hz. The present work found that with the increasing concentration of pectin the complex modulus (G*) rose and loss tangent (tan ) decreased. In general, all samples with pectin were firmer than processed cheeses without it and, furthermore, created gels were more elastic. (en)
- Byl sledován vliv přídavku pektinu (0.2, 0.4, 0.6 and 0.8% w/w) na viskoelastické vlastnosti modelových tavených sýrů (40 % sušina, 50 % tuku v sušině) skladovaných 42 dní při tepltotě 6 +/- 2 °C. Ke studiu byla použita dynamická oscilační reometri s měřící geometrií deska-deska. Modelové tavené sýry s přídavkem pektinu byly tužší než vzorky bez pektinu. Přídavek pektinu do taveného sýra způsobil zvýšení elasticity vzniklého gelu. (cs)
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Title
| - Viscoelastic Properties of Processed Cheese as a Function of Pectin Concentration
- Vliv koncentrace přidaného pektinu na viskoelastické vlastnosti tavených sýrů (cs)
- Viscoelastic Properties of Processed Cheese as a Function of Pectin Concentration (en)
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skos:prefLabel
| - Viscoelastic Properties of Processed Cheese as a Function of Pectin Concentration
- Vliv koncentrace přidaného pektinu na viskoelastické vlastnosti tavených sýrů (cs)
- Viscoelastic Properties of Processed Cheese as a Function of Pectin Concentration (en)
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skos:notation
| - RIV/70883521:28110/07:63505371!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/70883521:28110/07:63505371
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Processed cheese; dynamic oscillation rheometry; pectin (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
| - Risk Factors of Food Chain VII.
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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
- Kráčmar, Stanislav
- Pavlínek, Vladimír
- Macků, Ivana
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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
| - Slovenská poľnohospodárska univerzita v Nitre
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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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