. . "Byly porovn\u00E1v\u00E1ny senzorick\u00E9 a reologick\u00E9 vlastnosti \u010Dokol\u00E1dov\u00FDch pomaz\u00E1nek vyroben\u00FDch s r\u016Fzn\u00FDm obsahem l\u00EDsko-o\u0159\u00ED\u0161kov\u00E9 p\u0159\u00EDm\u011Bsi (0 %, 3 %, 5 %, 10 % a 13 %). U pomaz\u00E1nek byly na p\u0159\u00EDstroji RS 300 v uspo\u0159\u00E1d\u00E1n\u00ED ku\u017Eel deska prom\u011B\u0159eny charakteristiky - plastick\u00E1 viskozita a mez toku. Ze senzorick\u00FDch vlastnost\u00ED byly posuzov\u00E1ny intenzity a p\u0159\u00EDjemnost sladk\u00E9, \u010Dokol\u00E1dov\u00E9 a o\u0159\u00ED\u0161kov\u00E9 chuti, celkov\u00E1 textura, textura p\u0159i nab\u00EDr\u00E1n\u00ED a intenzita pachut\u00ED. Senzorick\u00E9 i reologick\u00E9 m\u011B\u0159en\u00ED bylo prov\u00E1d\u011Bno p\u0159i teplot\u00E1ch 20 a 30 0C. S rostouc\u00EDm obsahem l\u00EDsko-o\u0159\u00ED\u0161kov\u00E9 pasty klesala plastick\u00E1 viskozita a stoupala mez toku. P\u0159\u00EDjemnost chuti pomaz\u00E1nky s rostouc\u00EDm obsahem l\u00EDsko-o\u0159\u00ED\u0161kov\u00E9 pasty stoupala."@cs . . . "2"^^ . "Valentov\u00E1, Helena" . . . "4"^^ . . . "Byly porovn\u00E1v\u00E1ny senzorick\u00E9 a reologick\u00E9 vlastnosti \u010Dokol\u00E1dov\u00FDch pomaz\u00E1nek vyroben\u00FDch s r\u016Fzn\u00FDm obsahem l\u00EDsko-o\u0159\u00ED\u0161kov\u00E9 p\u0159\u00EDm\u011Bsi (0 %, 3 %, 5 %, 10 % a 13 %). U pomaz\u00E1nek byly na p\u0159\u00EDstroji RS 300 v uspo\u0159\u00E1d\u00E1n\u00ED ku\u017Eel deska prom\u011B\u0159eny charakteristiky - plastick\u00E1 viskozita a mez toku. Ze senzorick\u00FDch vlastnost\u00ED byly posuzov\u00E1ny intenzity a p\u0159\u00EDjemnost sladk\u00E9, \u010Dokol\u00E1dov\u00E9 a o\u0159\u00ED\u0161kov\u00E9 chuti, celkov\u00E1 textura, textura p\u0159i nab\u00EDr\u00E1n\u00ED a intenzita pachut\u00ED. Senzorick\u00E9 i reologick\u00E9 m\u011B\u0159en\u00ED bylo prov\u00E1d\u011Bno p\u0159i teplot\u00E1ch 20 a 30 0C. S rostouc\u00EDm obsahem l\u00EDsko-o\u0159\u00ED\u0161kov\u00E9 pasty klesala plastick\u00E1 viskozita a stoupala mez toku. P\u0159\u00EDjemnost chuti pomaz\u00E1nky s rostouc\u00EDm obsahem l\u00EDsko-o\u0159\u00ED\u0161kov\u00E9 pasty stoupala." . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . . . . "5"^^ . "RIV/60461373:22330/12:43894771!RIV13-MSM-22330___" . . "978-80-7375-601-7" . "2012-03-01+01:00"^^ . "[4EBE7F160741]" . "Senzorick\u00E9 a reologick\u00E9 vlastnosti \u010Dokol\u00E1dov\u00FDch pomaz\u00E1nek" . "Panovsk\u00E1, Zde\u0148ka" . "Sborn\u00EDk XXXVIII. semin\u00E1\u0159e o jakosti potravin a potravinov\u00FDch surovin %22Ingrovy dny%22" . "Sensory and rheological properties of chocolates hazelnut spreads"@en . "Brno" . . . "Brno" . "Sensory and rheological properties of chocolates hazelnut spreads"@en . "22330" . . . "\u0160tern, Petr" . "Senzorick\u00E9 a reologick\u00E9 vlastnosti \u010Dokol\u00E1dov\u00FDch pomaz\u00E1nek"@cs . "The rheological properties (plastic viscosity and viscosity) of five samples of hazelnut spreads containing 0, 3, 5, 10 a 13% hazelnuts were measured by RheoStress 300. The results show that with increase of hazelnut paste plastic viscosity decrease and yield stress tau0 increase. Sensory profile of all samples with untrained assessors were done. The assessors could recognized the differences among samples. The best properties in all descriptors had the sample with 13 % of hazelnut paste."@en . . "\u010Cmejlov\u00E1, Kate\u0159ina" . "hazelnut spread; rheological properties; sensory properties"@en . . "Z(MSM6046137305)" . "RIV/60461373:22330/12:43894771" . "Senzorick\u00E9 a reologick\u00E9 vlastnosti \u010Dokol\u00E1dov\u00FDch pomaz\u00E1nek"@cs . "167483" . "Senzorick\u00E9 a reologick\u00E9 vlastnosti \u010Dokol\u00E1dov\u00FDch pomaz\u00E1nek" .