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| Description
| - The aim of this study was to investigate the influence of various solid cosolutes (D-glucose, D-fructose, D-galactose and lactose) on gelation of non-esterified pectin which was included in model processed cheese with 40% w/w dry matter and 50% w/w fat in dry matter. Control sample (without pectin and cosolutes), processed cheese with 0.4 % w/w pectin, processed cheeses with 1 % w/w cosolute, processed cheeses with 0.4 % w/w pectin together with 1% w/w cosolute were analysed after 14 days of storage at the temperature 6?2 °C and characterized by the storage modulus (G´), loss modulus (G´´) and loss tangent (tan ) obtained by dynamic oscillation rheometry with plate-plate geometry. In the present work was found that samples containing 0.4% w/w of pectin were firmer than control samples without pectin. The mono- and disaccharide addition caused substantial decrease in the storage (G´) and loss (G´´) moduli of model processed cheese with or without 0.4 % w/w, i.e. the decline in their firmness. All these
- The aim of this study was to investigate the influence of various solid cosolutes (D-glucose, D-fructose, D-galactose and lactose) on gelation of non-esterified pectin which was included in model processed cheese with 40% w/w dry matter and 50% w/w fat in dry matter. Control sample (without pectin and cosolutes), processed cheese with 0.4 % w/w pectin, processed cheeses with 1 % w/w cosolute, processed cheeses with 0.4 % w/w pectin together with 1% w/w cosolute were analysed after 14 days of storage at the temperature 6?2 °C and characterized by the storage modulus (G´), loss modulus (G´´) and loss tangent (tan ) obtained by dynamic oscillation rheometry with plate-plate geometry. In the present work was found that samples containing 0.4% w/w of pectin were firmer than control samples without pectin. The mono- and disaccharide addition caused substantial decrease in the storage (G´) and loss (G´´) moduli of model processed cheese with or without 0.4 % w/w, i.e. the decline in their firmness. All these (en)
- Cílem bylo zhodnotit vliv přídavků nízkoesterifikovaného pektinu (0,2 a 0,4 % w/w) v kombinaci s 1 % (w/w) přídavkem vybraných nízkomolekulárních sacharidů na konzistenci modelových tavených sýrů (40 % sušina, 50 % tuku v sušině). Tavené sýry s přídavkem pektinu byly tužší než kontrolní vzorky. Použité nízkomolekulární sacharidy způsobily snížení tuhosti taveného sýra (ve většině případů na stejnou hodnotu). Pokles tuhosti vzorku vlivem přídavku nízkomolekulárního sacharidu nebyl závislý na povaze sacharidu, tj. na počtu monomerních jednotek, prostorovém uspořádání nízkomolekulárního sacharidu, ani na přítomnosti aldo- či ketoskupiny v molekule sledovaných sacharidů. (cs)
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| Title
| - The effect of solid cosolutes on pectin gelation in processed cheese
- Vliv přídavku nízkomolekulárních sacharidů na želírující vlastnosti pektinu v taveném sýru (cs)
- The effect of solid cosolutes on pectin gelation in processed cheese (en)
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| skos:prefLabel
| - The effect of solid cosolutes on pectin gelation in processed cheese
- Vliv přídavku nízkomolekulárních sacharidů na želírující vlastnosti pektinu v taveném sýru (cs)
- The effect of solid cosolutes on pectin gelation in processed cheese (en)
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| skos:notation
| - RIV/70883521:28110/08:63507278!RIV09-MSM-28110___
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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/70883521:28110/08:63507278
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Processed cheese; rheology; pectin; monosaccharide; disaccharide (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...v/mistoKonaniAkce
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| http://linked.open...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - Bezpečnosť a kvalita surovín a potravín, III. Vedecká konferencia s medzinárodnou účasťou spojená s 5. výročím vzniku FBP SPU v Nitre
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| 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
- Leciánová, Petra
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| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
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| http://linked.open...n/vavai/riv/zamer
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| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Slovenská poľnohospodárska univerzita v Nitre
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| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
| is http://linked.open...avai/riv/vysledek
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