. "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . . "S" . . "C\u00EDlem t\u00E9to pr\u00E1ce bylo za pou\u017Eit\u00ED hygroskopick\u00E9 l\u00E1tky cukru (sachar\u00F3zy) sn\u00ED\u017Eit vodn\u00ED aktivitu jogurtu a prodlou\u017Eit tak jeho dobu spot\u0159eby. Ke vzorku b\u00EDl\u00E9ho jogurtu bylo p\u0159id\u00E1no 5, 15 a 30 % cukru a skladov\u00E1n p\u0159i teplot\u011B 8 \u00B0C. Zvy\u0161uj\u00EDc\u00ED se koncentrace cukru m\u011Bla vliv na sn\u00ED\u017Een\u00ED vodn\u00ED aktivity okam\u017Eit\u011B po p\u0159id\u00E1n\u00ED z p\u016Fvodn\u00ED hodnoty 0,994 na 0,988 p\u0159i obsahu 5 % cukru, na 0,977 p\u0159i 15 % cukru a na 0,970 p\u0159i 30 % cukru. Zvy\u0161uj\u00EDc\u00ED se obsah cukru sni\u017Eoval dobu skladovatelnosti jogurtu. Bez p\u0159\u00EDdavku cukru byl jogurt nezm\u011Bn\u011Bn po dobu 35 dn\u00ED, s 5% p\u0159\u00EDdavkem cukru 18 dn\u00ED, s 15 % cukru 14 dn\u00ED a s 30 % cukru 11 dn\u00ED. Pot\u00E9 doch\u00E1zelo k viditeln\u00E9mu rozvoji pl\u00EDsn\u011B na povrchu vzorku. Ke sn\u00ED\u017Een\u00ED doby skladovatelnosti doch\u00E1z\u00ED d\u00EDky zv\u00FD\u0161en\u00ED obsahu cukru, kter\u00FD je vhodn\u00FDm substr\u00E1tem pro n\u011Bkter\u00E9 mikroorganismy. Vliv cukru na zm\u011Bnu pH nebyl viditeln\u00FD. U v\u0161ech vzork\u016F bylo pH v hodnot\u00E1ch 4,24-4,38 u jogurt bez p\u0159\u00EDdavku cukru a 4,20-4,52 u vzork\u016F s p\u0159\u00EDdavkem cukru."@cs . . . "16270" . "Langov\u00E1, Jitka" . "The aim of this study was to reduce the water activity of yogurt using hygroscopic substance to prolong its shelf-life. The plain yogurt was mixed together 5, 15 and 30% sugar and stored at temperature 8\u00B0C. Increasing concentration of sugar had the effect on decrease of water activity from the initial value from 0.994 to 0.988 in yogurt with 5% of sugar, to 0.977 in yoghurt with 15% of sugar and to 0.970 in yogurt with 30% of sugar immediately after addition of sucrose. Shelf-life decreased with increasing content of sugar in yogurt, by contrast. Yogurt was not changed during 35 days without addition of sugar, 18 days with addition of 5% of sugar, 14 days with addition of 15% of sugar and 11 days with addition of 30% of sugar. Visible development of mould was observed on the surface of the sample thereafter.Sugar is a suitable substrate for some microorganisms and therefore shelf-life decreases due to increase in contentof sugar. Effect of sugar on change of pH was not observed. Values of pH were in the range from 4.24 to 4.38 for yogurts without addition of sugar and from 4.20 to 4.52 for yogurts with addition of sugar, for all samples."@en . . "[B80302991D41]" . "3"^^ . "Effect of sucrose on the shelf-life of yogurt at 8 \u00B0C in a normal atmosphere"@en . . . "114696" . "RIV/62157124:16270/13:43872261!RIV14-MSM-16270___" . "Vl\u00E1\u0161ek, V\u00E1clav" . "2013-10-02+02:00"^^ . "Brno" . "Vliv sachar\u00F3zy na \u00FAdr\u017Enost jogurtu p\u0159i 8 \u00B0C v b\u011B\u017En\u00E9 atmosf\u00E9\u0159e"@cs . . "Brno" . "3"^^ . "Vliv sachar\u00F3zy na \u00FAdr\u017Enost jogurtu p\u0159i 8 \u00B0C v b\u011B\u017En\u00E9 atmosf\u00E9\u0159e" . "4"^^ . "Effect of sucrose on the shelf-life of yogurt at 8 \u00B0C in a normal atmosphere"@en . . "Vliv sachar\u00F3zy na \u00FAdr\u017Enost jogurtu p\u0159i 8 \u00B0C v b\u011B\u017En\u00E9 atmosf\u00E9\u0159e"@cs . "Sborn\u00EDk p\u0159edn\u00E1\u0161ek a poster\u016F XLIII. Lenfeldovy a H\u00F6klovy dny" . . "C\u00EDlem t\u00E9to pr\u00E1ce bylo za pou\u017Eit\u00ED hygroskopick\u00E9 l\u00E1tky cukru (sachar\u00F3zy) sn\u00ED\u017Eit vodn\u00ED aktivitu jogurtu a prodlou\u017Eit tak jeho dobu spot\u0159eby. Ke vzorku b\u00EDl\u00E9ho jogurtu bylo p\u0159id\u00E1no 5, 15 a 30 % cukru a skladov\u00E1n p\u0159i teplot\u011B 8 \u00B0C. Zvy\u0161uj\u00EDc\u00ED se koncentrace cukru m\u011Bla vliv na sn\u00ED\u017Een\u00ED vodn\u00ED aktivity okam\u017Eit\u011B po p\u0159id\u00E1n\u00ED z p\u016Fvodn\u00ED hodnoty 0,994 na 0,988 p\u0159i obsahu 5 % cukru, na 0,977 p\u0159i 15 % cukru a na 0,970 p\u0159i 30 % cukru. Zvy\u0161uj\u00EDc\u00ED se obsah cukru sni\u017Eoval dobu skladovatelnosti jogurtu. Bez p\u0159\u00EDdavku cukru byl jogurt nezm\u011Bn\u011Bn po dobu 35 dn\u00ED, s 5% p\u0159\u00EDdavkem cukru 18 dn\u00ED, s 15 % cukru 14 dn\u00ED a s 30 % cukru 11 dn\u00ED. Pot\u00E9 doch\u00E1zelo k viditeln\u00E9mu rozvoji pl\u00EDsn\u011B na povrchu vzorku. Ke sn\u00ED\u017Een\u00ED doby skladovatelnosti doch\u00E1z\u00ED d\u00EDky zv\u00FD\u0161en\u00ED obsahu cukru, kter\u00FD je vhodn\u00FDm substr\u00E1tem pro n\u011Bkter\u00E9 mikroorganismy. Vliv cukru na zm\u011Bnu pH nebyl viditeln\u00FD. U v\u0161ech vzork\u016F bylo pH v hodnot\u00E1ch 4,24-4,38 u jogurt bez p\u0159\u00EDdavku cukru a 4,20-4,52 u vzork\u016F s p\u0159\u00EDdavkem cukru." . . . . . . . . "pH; dry matter; water activity; hygroscopic substance; sucrose; sugar; Yoghurt"@en . "RIV/62157124:16270/13:43872261" . "\u0160tencl, Ji\u0159\u00ED" . "Vliv sachar\u00F3zy na \u00FAdr\u017Enost jogurtu p\u0159i 8 \u00B0C v b\u011B\u017En\u00E9 atmosf\u00E9\u0159e" . . . "978-80-7305-664-3" . . .