| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - The scope of this study was to examine the effect of selected low molecular solid cosolutes (D-glucose, D-fructose, D-galactose and lactose) combined with pectin addition (0.2% w/w, 0.4 % w/w) on the consistency of model processed cheese with 40% w/w dry matter and 50% w/w fat in dry matter. The samples were evaluated by dynamic oscillation rheometry with plate-plate geometry (gap 1 mm, diameter 40 mm) and by sensory analysis. Rheological measurements were performed after 14 days of storage at 6?2°C in the linear viscoelastic region of samples in the frequency sweep mode (0.1 ? 50.0 Hz). The values of the storage modulus (G´), loss modulus (G´´), complex modulus (G*) and loss tangent (tan ) were used for evaluation of rigidity of model processed cheese. In the present work it was found that all applied low molecular saccharides caused the decrease in the firmness of model processed cheese with or without pectin. The rigidity of three-dimensional network in processed cheese was declined by these cosolu
- The scope of this study was to examine the effect of selected low molecular solid cosolutes (D-glucose, D-fructose, D-galactose and lactose) combined with pectin addition (0.2% w/w, 0.4 % w/w) on the consistency of model processed cheese with 40% w/w dry matter and 50% w/w fat in dry matter. The samples were evaluated by dynamic oscillation rheometry with plate-plate geometry (gap 1 mm, diameter 40 mm) and by sensory analysis. Rheological measurements were performed after 14 days of storage at 6?2°C in the linear viscoelastic region of samples in the frequency sweep mode (0.1 ? 50.0 Hz). The values of the storage modulus (G´), loss modulus (G´´), complex modulus (G*) and loss tangent (tan ) were used for evaluation of rigidity of model processed cheese. In the present work it was found that all applied low molecular saccharides caused the decrease in the firmness of model processed cheese with or without pectin. The rigidity of three-dimensional network in processed cheese was declined by these cosolu (en)
- The scope of this study was to examine the effect of selected low molecular solid cosolutes (D-glucose, D-fructose, D-galactose and lactose) combined with pectin addition (0.2% w/w, 0.4 % w/w) on the consistency of model processed cheese with 40% w/w dry matter and 50% w/w fat in dry matter. The samples were evaluated by dynamic oscillation rheometry with plate-plate geometry (gap 1 mm, diameter 40 mm) and by sensory analysis. Rheological measurements were performed after 14 days of storage at 6?2°C in the linear viscoelastic region of samples in the frequency sweep mode (0.1 ? 50.0 Hz). The values of the storage modulus (G´), loss modulus (G´´), complex modulus (G*) and loss tangent (tan ) were used for evaluation of rigidity of model processed cheese. In the present work it was found that all applied low molecular saccharides caused the decrease in the firmness of model processed cheese with or without pectin. The rigidity of three-dimensional network in processed cheese was declined by these cosolu (cs)
|
| Title
| - Vliv přídavku pektinu a vybraných cukrů na viskoelastické a senzorické vlastnosti tavených sýrů
- The effect of pectin and selected low molecular saccharides on viscoelastic and sensory properties of model processed cheese (en)
- Vliv přídavku pektinu a vybraných cukrů na viskoelastické a senzorické vlastnosti tavených sýrů (cs)
|
| skos:prefLabel
| - Vliv přídavku pektinu a vybraných cukrů na viskoelastické a senzorické vlastnosti tavených sýrů
- The effect of pectin and selected low molecular saccharides on viscoelastic and sensory properties of model processed cheese (en)
- Vliv přídavku pektinu a vybraných cukrů na viskoelastické a senzorické vlastnosti tavených sýrů (cs)
|
| skos:notation
| - RIV/70883521:28110/08:63507277!RIV09-MSM-28110___
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| 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
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/08:63507277
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Processed cheese; rheology; pectin; low-molecular cosolutes (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...v/mistoKonaniAkce
| |
| http://linked.open...i/riv/mistoVydani
| |
| http://linked.open...i/riv/nazevZdroje
| - Celostátní přehlídka sýrů 2008, Výsledky přehlídek a sborník přednášek z konference
|
| 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
- Macků, Ivana
|
| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Vysoká škola chemicko-technologická v Praze
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
| is http://linked.open...avai/riv/vysledek
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)