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Statements

Subject Item
n2:RIV%2F67985874%3A_____%2F01%3A11013106%21RIV%2F2003%2FAV0%2FA11003%2FN
rdf:type
n3:Vysledek skos:Concept
dcterms:description
Mayonnaises are viscoplastic oil-in-water emulsions, in which rheological properties have important influences on functional properties and the sensory quality. A set of 17 samples of both traditional and light mayonnaises were tested at 10 and 25 C, using rheoviscometer Rotovisco RT 10. Nonlinear relations were observed between the yield value and the texture acceptability were related after manipulation with a spoon, but not in oral testing. No relations were obtained between the apparent viscosity and sensory characteristics. The yield value nad the texture acceptability were related significantly to the flavour acceptability. Multivariate statistical techniques were found advantageous for improving the prediction of the texture acceptance. Mayonnaises are viscoplastic oil-in-water emulsions, in which rheological properties have important influences on functional properties and the sensory quality. A set of 17 samples of both traditional and light mayonnaises were tested at 10 and 25 C, using rheoviscometer Rotovisco RT 10. Nonlinear relations were observed between the yield value and the texture acceptability were related after manipulation with a spoon, but not in oral testing. No relations were obtained between the apparent viscosity and sensory characteristics. The yield value nad the texture acceptability were related significantly to the flavour acceptability. Multivariate statistical techniques were found advantageous for improving the prediction of the texture acceptance.
dcterms:title
Rheological properties and sensory texture of mayonnaise. Rheological properties and sensory texture of mayonnaise.
skos:prefLabel
Rheological properties and sensory texture of mayonnaise. Rheological properties and sensory texture of mayonnaise.
skos:notation
RIV/67985874:_____/01:11013106!RIV/2003/AV0/A11003/N
n5:strany
23;28
n5:aktivita
n12:P n12:Z
n5:aktivity
P(IAA2060902), Z(AV0Z2060917)
n5:cisloPeriodika
N/A
n5:dodaniDat
n18:2003
n5:domaciTvurceVysledku
n9:1106600
n5:druhVysledku
n13:J
n5:duvernostUdaju
n14:S
n5:entitaPredkladatele
n10:predkladatel
n5:idSjednocenehoVysledku
694745
n5:idVysledku
RIV/67985874:_____/01:11013106
n5:jazykVysledku
n16:eng
n5:klicovaSlova
mayonnaise; rheology; sensory analysis
n5:klicoveSlovo
n11:sensory%20analysis n11:mayonnaise n11:rheology
n5:kodStatuVydavatele
DE - Spolková republika Německo
n5:kontrolniKodProRIV
[35FACC262155]
n5:nazevZdroje
European Journal of Lipid Science and Technology
n5:obor
n17:GM
n5:pocetDomacichTvurcuVysledku
1
n5:pocetTvurcuVysledku
3
n5:pocetUcastnikuAkce
0
n5:pocetZahranicnichUcastnikuAkce
0
n5:projekt
n15:IAA2060902
n5:rokUplatneniVysledku
n18:2001
n5:svazekPeriodika
103
n5:tvurceVysledku
Štern, Petr Valentová, H. Pokorný, J.
n5:zamer
n6:AV0Z2060917
s:numberOfPages
6