The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F20%3A63526132" target="_blank" >RIV/70883521:28110/20:63526132 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0958694620301254" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0958694620301254</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2020.104755" target="_blank" >10.1016/j.idairyj.2020.104755</a>
Alternative languages
Result language
angličtina
Original language name
The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage
Original language description
The scope of the study was the evaluation of Chios mastic gum (CMG) addition (0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45 and 0.50%, w/w) on the rheological, textural and meltability properties of spread-type processed cheese (PC; with 40%, w/w, dry matter and 50%, w/w, fat in dry matter) during a 60-day storage period (at 6 ± 2 °C). The hardness of the evaluated PC samples was affected by the amount of CMG applied and by the storage period. Hence, from a concentration 0.05% (w/w) of CMG up to 0.20% (w/w) the hardness of the samples decreased, followed by an increase (up to 0.40%, w/w) and a rapid decrease in hardness was again recorded. With the prolonging of the storage period the hardness of all samples increased. Furthermore, the results obtained by the rheological analysis and meltability were analogous to those of hardness analysis. © 2020 Elsevier Ltd
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Dairy Journal
ISSN
0958-6946
e-ISSN
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Volume of the periodical
109
Issue of the periodical within the volume
Neuveden
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
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UT code for WoS article
000556138100032
EID of the result in the Scopus database
2-s2.0-85086989023