Relations between the rheological parameters and the textural characteristics of mayonnaise samples containing diferent levels of oil phase.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985874%3A_____%2F02%3A11023040" target="_blank" >RIV/67985874:_____/02:11023040 - 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
Relations between the rheological parameters and the textural characteristics of mayonnaise samples containing diferent levels of oil phase.
Original language description
Sensory and texture analysis are important tools to characterise the acceptance of food products by consumers. Mayonnaises are emulsions of edible oils with an aqueous phase consisting of water, salts, sugar, carbohydrates, vinegar and other flavourings.The optimum viscosity is achieved by using an appropriete oil : water ratio or different additives, such as modified starch.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
BK - Liquid mechanics
OECD FORD branch
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Result continuities
Project
<a href="/en/project/IAA2060902" target="_blank" >IAA2060902: Psychorheology of multiphase emulsion systems</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Eurheo 2002: Proceedings of the 6th European Conference on Rheology.
ISBN
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ISSN
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e-ISSN
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Number of pages
2
Pages from-to
597-598
Publisher name
Institute of Polymer Materials
Place of publication
Erlangen
Event location
Erlangen [DE]
Event date
Sep 1, 2002
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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