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The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads

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dc.title The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads en
dc.contributor.author Černíková, Michaela
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Kozáčková, Dana
dc.contributor.author Běhalová, Hana
dc.contributor.author Luňáková, Ludmila
dc.contributor.author Buňka, František
dc.relation.ispartof International Dairy Journal
dc.identifier.issn 0958-6946 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 66
dc.citation.spage 84
dc.citation.epage 90
dc.type article
dc.language.iso en
dc.publisher Elsevier
dc.identifier.doi 10.1016/j.idairyj.2016.11.007
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0958694616303375
dc.description.abstract The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G') and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter's critical gel theory was implemented to determine the values of the gel strength (AF) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the processed cheeses showed an increase in firmness over 60 days storage. © 2016 Elsevier Ltd en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006800
utb.identifier.obdid 43877123
utb.identifier.scopus 2-s2.0-85002881756
utb.identifier.wok 000393528800013
utb.identifier.coden IDAJE
utb.source j-scopus
dc.date.accessioned 2017-02-28T15:11:27Z
dc.date.available 2017-02-28T15:11:27Z
dc.description.sponsorship Tomas Bata University in Zlin, Czech Republic [IGA/FT/2016/003, IGA/FT/2017/004]; resources of specific university research
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Kozáčková, Dana
utb.contributor.internalauthor Buňka, František
utb.fulltext.affiliation Michaela Černíková a, Richardos-Nicolaos Salek a, Dana Kozáčková a, Hana Běhalová b, Ludmila Luňáková b, František Buňka a,* a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01, Zlín, Czech Republic b Department of Plant Origin Foodstuffs Hygiene and Behaviour, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1946/1, 612 42, Brno, Czech Republic * Corresponding author. E-mail address: bunka@ft.utb.cz (F. Buňka)
utb.fulltext.dates Received 22 August 2016 Received in revised form 10 November 2016 Accepted 11 November 2016 Available online 20 November 2016
utb.fulltext.sponsorship This study was kindly supported by a project of the internal grants of Tomas Bata University in Zlin, Czech Republic, No. IGA/FT/2016/003 and IGA/FT/2017/004 funded from the resources of specific university research.
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