Kontaktujte nás | Jazyk: čeština English
dc.title | Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes | en |
dc.contributor.author | Kůrová, Vendula | |
dc.contributor.author | Salek, Richardos-Nicolaos | |
dc.contributor.author | Černíková, Michaela | |
dc.contributor.author | Lorencová, Eva | |
dc.contributor.author | Zálešáková, Ludmila | |
dc.contributor.author | Buňka, František | |
dc.relation.ispartof | International Journal of Dairy Technology | |
dc.identifier.issn | 1364-727X Scopus Sources, Sherpa/RoMEO, JCR | |
dc.date.issued | 2022 | |
utb.relation.volume | 75 | |
utb.relation.issue | 3 | |
dc.citation.spage | 679 | |
dc.citation.epage | 689 | |
dc.type | article | |
dc.language.iso | en | |
dc.publisher | John Wiley and Sons Inc | |
dc.identifier.doi | 10.1111/1471-0307.12871 | |
dc.relation.uri | https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12871 | |
dc.subject | processed cheese | en |
dc.subject | furcellaran | en |
dc.subject | emulsifying salts | en |
dc.subject | rheology | en |
dc.subject | storage period | en |
dc.description.abstract | The viscoelastic properties of processed cheese spread (PCS; dry matter 40% w/w, fat in dry matter 55% w/w) produced with various levels (0.10, 0.25, 0.50, 0.75 and 1.00% w/w) of two types of furcellaran (FA or FB), with and without the use of emulsifying salts (ES), were evaluated. The incremental higher levels of furcellaran application, irrespective of its type, increased the values of viscoelastic moduli. Processed cheese spread samples produced without the addition of ES showed higher rigidity. The type and concentration of furcellaran, the presence/absence of ES and storage time had a significant effect on the viscoelastic properties of PCS. | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1010957 | |
utb.identifier.obdid | 43883865 | |
utb.identifier.scopus | 2-s2.0-85128204399 | |
utb.identifier.wok | 000782781700001 | |
utb.identifier.coden | IJDTF | |
utb.source | j-scopus | |
dc.date.accessioned | 2022-05-05T12:14:40Z | |
dc.date.available | 2022-05-05T12:14:40Z | |
dc.description.sponsorship | internal grant agency of the Tomas Bata University in Zlin, Czech Republic [IGA/FT/2022/005] | |
utb.ou | Department of Food Technology | |
utb.contributor.internalauthor | Kůrová, Vendula | |
utb.contributor.internalauthor | Salek, Richardos-Nicolaos | |
utb.contributor.internalauthor | Černíková, Michaela | |
utb.contributor.internalauthor | Lorencová, Eva | |
utb.contributor.internalauthor | Zálešáková, Ludmila | |
utb.fulltext.affiliation | VENDULA KůROVÁ, 1 https://orcid.org/0000-0002-4397-8901 RICHARDOS NIKOLAOS SALEK, 1* https://orcid.org/0000-0001-5129-5329 MICHAELA ČERNÍKOVÁ, 1 EVA LORENCOVÁ, 1 https://orcid.org/0000-0001-9203-0335 LUDMILA ZALEŠÁKOVÁ 1 and FRANTIŠEK BUŇKA 2 1 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, Zlín 76001, and 2 Department of Logistics, Faculty of Military Leadership, Food Research Laboratory, University of Defence, Kounicova 65, Brno 66210 Czech Republic | |
utb.fulltext.dates | - | |
utb.fulltext.sponsorship | This study was kindly supported by the internal grant agency of the Tomas Bata University in Zlín, Czech Republic (IGA/FT/2022/005). | |
utb.wos.affiliation | [Kurova, Vendula; Salek, Richardos Nikolaos; Cernikova, Michaela; Lorencova, Eva; Zalesakova, Ludmila] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, TG Masaryka 5555, Zlin 76001, Czech Republic; [Bunka, Frantisek] Univ Def, Fac Mil Leadership, Dept Logist, Food Res Lab, Kounicova 65, Brno 66210, Czech Republic | |
utb.scopus.affiliation | Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, Zlín, 76001, Czech Republic; Department of Logistics, Faculty of Military Leadership, Food Research Laboratory, University of Defence, Kounicova 65, Brno, 66210, Czech Republic | |
utb.fulltext.projects | IGA/FT/2022/005 | |
utb.fulltext.faculty | Faculty of Technology | |
utb.fulltext.ou | Department of Food Technology |