. "hydrocolloids" . "The project identified the most suitable regularly used hadrocoloids and their use in meat and diary products. Hydrocoloids blends, their characteristics and interactions with proteins were tested and their applications were proposed."@en . "Identifikace nejvhodn\u011Bj\u0161\u00EDch standardn\u011B pou\u017E\u00EDvan\u00FDch hydrokoloid\u016F pro pou\u017Eit\u00ED v masn\u00FDch a ml\u00E9\u010Dn\u00FDch v\u00FDrobc\u00EDch. Zkou\u0161eny sm\u011Bsi hydrokoloid\u016F, jejich vlastnosti a interakce s b\u00EDlkovinami a navr\u017Eeny jejich aplikace pro potravin\u00E1\u0159sk\u00FD pr\u016Fmysl."@cs . . . "*Standardizace hydrokoloid\u016F a jejich aplikace pro potravin\u00E1\u0159sk\u00FD pr\u016Fmysl." . . . . . "FT-TA/069" . . "*The hydrocolloids standardization and application in the food industry."@en . " carrageenan" . "2007-12-31+01:00"^^ . "0"^^ . . "2007-04-16+02:00"^^ . . "http://www.isvav.cz/projectDetail.do?rowId=FT-TA/069"^^ . . . "1"^^ . . . . "*The procedure of raw hydrocolloids (carrageenan, guar gum amd xanthan gum) standardization and research of factors influencing their physical and chemical properties as well as their functional properties in interactions with milk and meat proteins wil be done."@en . . "hydrocolloids; carrageenan; hydrocolloids blends"@en . "1"^^ . "*Bude vypracov\u00E1n postup standardizace surov\u00FDch hydrokoloid\u016F (karagenanu, guarov\u00E9 a xanthanov\u00E9 gumy) a proveden v\u00FDzkum faktor\u016F ovliv\u0148uj\u00EDc\u00EDch jejich fyzik\u00E1ln\u011B chemick\u00E9, resp. funk\u010Dn\u00ED vlastnosti a v\u00FDzkum jejich vz\u00E1jemn\u00FDch interakc\u00ED a interakc\u00ED s b\u00EDlkovinami ml\u00E9\u010Dn\u00FDch a masn\u00FDch surovin." . "2008-06-20+02:00"^^ . "2"^^ . . . . "2"^^ .