This HTML5 document contains 50 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n8http://linked.opendata.cz/resource/domain/vavai/projekt/
n5http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n17http://linked.opendata.cz/ontology/domain/vavai/
n13http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F00027022%3A_____%2F04%3A8P007821%21RIV08-MZE-00027022/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n7http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n12http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n16http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n6http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n14http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n9http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n4http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F00027022%3A_____%2F04%3A8P007821%21RIV08-MZE-00027022
rdf:type
skos:Concept n17:Vysledek
dcterms:description
The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength (p/cm2) = exp[0.00674*time (days) + 0.289*dry matter (%) + 0.1165*pH + 1.433]. Byla sledována závislost pevnosti gelu přírodního vaječného bílku jako funkce pH a sušiny. Bílek byl získán jednak z čerstvých vajec, jednak z vajec skladovaných různou dobu. Pevnost gelu byla měřena analyzátorem textury, typ TA-XT2i. Z výsledků je patrné, že pevnost gelu roste s rostoucí hodnotou pH a obsahem sušiny. Vliv doby skladování je komplikovanější. Pevnost gelu roste prvních 14 dnů po snesení vajec a pak pomalu klesá. Pevnost gelu byla vyjádřena jako matematická závislost nalezená regresí experimentálních dat ve tvaru: pevnost gelu (p/cm2) = exp [0,00674*čas (dny) + 0,289*sušina (%) + 0.1165*pH + 1,433]. The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength (p/cm2) = exp[0.00674*time (days) + 0.289*dry matter (%) + 0.1165*pH + 1.433].
dcterms:title
Pevnost gelu nativního vaječného bílku Gel Strength of the Native Egg White Gel Strength of the Native Egg White
skos:prefLabel
Pevnost gelu nativního vaječného bílku Gel Strength of the Native Egg White Gel Strength of the Native Egg White
skos:notation
RIV/00027022:_____/04:8P007821!RIV08-MZE-00027022
n3:strany
58-66
n3:aktivita
n6:P
n3:aktivity
P(QE1026)
n3:cisloPeriodika
2
n3:dodaniDat
n4:2008
n3:domaciTvurceVysledku
n5:6423906 n5:3106055 n5:2102366 n5:9695664 n5:2902435
n3:druhVysledku
n9:J
n3:duvernostUdaju
n12:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
565212
n3:idVysledku
RIV/00027022:_____/04:8P007821
n3:jazykVysledku
n16:eng
n3:klicovaSlova
native egg white; gel strength; pH; dry matter; time of storage
n3:klicoveSlovo
n7:pH n7:gel%20strength n7:dry%20matter n7:time%20of%20storage n7:native%20egg%20white
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[F264287834BD]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n14:GM
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
5
n3:projekt
n8:QE1026
n3:rokUplatneniVysledku
n4:2004
n3:svazekPeriodika
22
n3:tvurceVysledku
Landfeld, Aleš Novotná, Pavla Kýhos, Karel Strohalm, Jan Houška, Milan
s:issn
1212-1800
s:numberOfPages
9