The Use of Barley Flour in the Production of Comminuted Meat Products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F17%3AN0000076" target="_blank" >RIV/25328859:_____/17:N0000076 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/17:63517334
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The Use of Barley Flour in the Production of Comminuted Meat Products
Original language description
The texture profile analysis of low fat comminuted meat product enhanced by two types of native flours from Czech spring barley with different genotype, protein, starch, and β-glucan content AF CESAR a KM 2460-2 was tested. Greater hardness, springiness and resilience have been demonstrated for products with added KM2460-2. With growing amount of AF CESAR, compared with reference sample, resilience declined. There was no impact on cohesiveness in both cases observed.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Bezpečnosť a kontrola potravín: Zborník prác z XIV. vedeckej konferencie s medzinárodnou účasťou
ISBN
978-80-552-1649-2
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
292-295
Publisher name
Slovenská poľnohospodárská univerzita v Nitre
Place of publication
Nitra
Event location
Piešťany
Event date
Mar 31, 2017
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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