"RIV/00216275:25310/06:00004379!RIV08-MSM-25310___" . "25310" . . "\u010Cervenka, Libor" . "[8D4CD3D7CF51]" . "Vliv z\u00E1kladn\u00EDch slo\u017Eek su\u0161enek na aktivitu vody"@cs . "46"^^ . . "1336-8672" . . "45" . "Effects of the principal ingredients of biscuits upon water activity"@en . . "Water act\u00EFvity; moisture content; biscuits"@en . . "Journal of Food and Nutrition Research" . . . . . "39-43" . . "RIV/00216275:25310/06:00004379" . "Effects of the principal ingredients of biscuits upon water activity" . "3"^^ . "Z(MSM0021627502)" . "Vliv z\u00E1kladn\u00EDch slo\u017Eek su\u0161enek na aktivitu vody"@cs . "Effects of the principal ingredients of biscuits upon water activity" . "1" . . "V t\u00E9to pr\u00E1ci byla zji\u0161t\u011Bna aktivita vody su\u0161enek p\u0159i r\u016Fzn\u00FDch teplot\u00E1ch v intervalu 20 ? 30 oC. Hodnoty av se s rostouc\u00ED teplotou zvy\u0161ovaly u v\u011Bt\u0161iny testovan\u00FDch v\u00FDrobk\u016F. S vyu\u017Eit\u00EDm line\u00E1rn\u00ED regresn\u00ED anal\u00FDzy bylo zji\u0161t\u011Bno, \u017Ee obsah vody a celkov\u00FDch b\u00EDlkovin v\u00FDznamn\u011B ovliv\u0148uje av su\u0161enek. D\u00E1le byl sestrojen line\u00E1rn\u00ED regresn\u00ED model popisuj\u00EDc\u00ED vztah mezi aktivitou vody, teplotou a obsahem hlavn\u00EDch slo\u017Eek su\u0161enek. Na z\u00E1klad\u011B tohoto modelu bylo zji\u0161t\u011Bno, \u017Ee pouze obsah vody v\u00FDznamn\u011B ovliv\u0148uje vztah mezi aktivitou vody a teplotou."@cs . "Bro\u017Ekov\u00E1, Iveta" . "3"^^ . "Water activity of biscuits was determined at various temperatures within the interval 20?30 \u00B0C. For the majority of the products tested, the values of aw increased with the increasing temperature. Linear regression analysis revealed that the value of aw for biscuits is significantly influenced by moisture and total protein contents. A linear regression formula could be set up to describe the relationships between water activity, temperature and the contents of the principal ingredients of biscuits. Using this formula it could be demonstrated that the relationship between water activity and temperature is significantly influenced by moisture content only."@en . . . "Vyt\u0159asov\u00E1, Jarmila" . "473384" . "Water activity of biscuits was determined at various temperatures within the interval 20?30 \u00B0C. For the majority of the products tested, the values of aw increased with the increasing temperature. Linear regression analysis revealed that the value of aw for biscuits is significantly influenced by moisture and total protein contents. A linear regression formula could be set up to describe the relationships between water activity, temperature and the contents of the principal ingredients of biscuits. Using this formula it could be demonstrated that the relationship between water activity and temperature is significantly influenced by moisture content only." . "SK - Slovensk\u00E1 republika" . . . "Effects of the principal ingredients of biscuits upon water activity"@en . . .