Database of physical properties of foods: subgroup of mechanical and rheological properties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F01%3A00000039" target="_blank" >RIV/00027022:_____/01:00000039 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Database of physical properties of foods: subgroup of mechanical and rheological properties

Popis výsledku v původním jazyce

An online database of numerical values of selected rheological and mechanicalproperties of foods has been constructed as part of a general database covering physical properties of foods. The objective is to provide an easy access to data for food engineers and others interested in physical properties. The collected data include viscosity, elasticity modulus, puncture force and more than 70 properties for over 600 foods. Each entry consists of a bibliographic reference. Tables may be attached to the bibliographic record, describing the food in terms of its composition and structure; the measurement method used, a validation and assessment code for the quality of the measured data and a matrix of the numerical values of the given physical property listedas a function of independent variables suc as temperature, shear rate, pressure or composition parameters. This paper describes the organisation of the database and the processes of interrogating the database and contributing the data by

Název v anglickém jazyce

Database of physical properties of foods: subgroup of mechanical and rheological properties

Popis výsledku anglicky

An online database of numerical values of selected rheological and mechanicalproperties of foods has been constructed as part of a general database covering physical properties of foods. The objective is to provide an easy access to data for food engineers and others interested in physical properties. The collected data include viscosity, elasticity modulus, puncture force and more than 70 properties for over 600 foods. Each entry consists of a bibliographic reference. Tables may be attached to the bibliographic record, describing the food in terms of its composition and structure; the measurement method used, a validation and assessment code for the quality of the measured data and a matrix of the numerical values of the given physical property listedas a function of independent variables suc as temperature, shear rate, pressure or composition parameters. This paper describes the organisation of the database and the processes of interrogating the database and contributing the data by

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2001

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

The Journal of Texture Studies

ISSN

0022-4901

e-ISSN

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Svazek periodika

32

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

155-160

Kód UT WoS článku

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EID výsledku v databázi Scopus

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