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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

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • 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

  • 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

  • UT code for WoS article

    000556138100032

  • EID of the result in the Scopus database

    2-s2.0-85086989023