The Influence Of Storage On The Sensory Quality Of Processed Cheese Analogues
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43873149" target="_blank" >RIV/70883521:28110/14:43873149 - isvavai.cz</a>
Alternative codes found
RIV/00216305:26310/14:PU111424
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The Influence Of Storage On The Sensory Quality Of Processed Cheese Analogues
Original language description
Flavour of four types of processed cheese analogues with different vegetable fats (apricot, flaxseed, grape, black currant) was evaluated during several months of storage using sensory evaluation. The influence of fat used on flavour and overall sensoryquality of samples was also followed. The seven-point hedonic scale was used for sensory evaluation of appearance and colour, gloss, texture and taste and aroma (flavour) of samples. The intensity of selected descriptors expressing off-flavour (e.g. sour, oily, bitter, salty, cheesy and others) was then evaluated using profile test.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
CECE 2014: 11th International Interdisciplinary Meeting on Bioanalysis
ISBN
978-80-904959-2-0
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
403-406
Publisher name
Institute Analytical Chemistry AV ČR, v.v.i. (IAC)
Place of publication
Brno
Event location
Brno
Event date
Oct 20, 2014
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000354547400130