Effect of thickening agents on the perceived viscosity and acidity of model beverages
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894767" target="_blank" >RIV/60461373:22330/12:43894767 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effect of thickening agents on the perceived viscosity and acidity of model beverages
Original language description
The effect of thickening agents - methyl cellulose, hydroxyethyl cellulose, sodium carboxymethylcellulose, and xanthan gum - solutions on the sensory viscosity was investigated in the concentration range of 0-0.8 %. The perceived viscosity was proportional to the logarithm of kinematic viscosity in presence of citric and malic acids. The viscosity was inversely proportional to the acidity at the viscosity levels higher than 10 mm2 s-1. Liquid of high viscosity thus possess lower acidity than aqueous orlow-viscosity solutions. No significant differences were found between the influences of different thickening agents.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
30
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
4
Pages from-to
442-445
UT code for WoS article
000307490900007
EID of the result in the Scopus database
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