Databáze fyzikálních vlastností zemědělsko-potravinářských materiálů

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F04%3A8P009051" target="_blank" >RIV/00027022:_____/04:8P009051 - 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 agro-food materials

Popis výsledku v původním jazyce

The paper describes the EU database of physical properties of agro-food materials available on-line at http://www.nelfood.com. This database contains (at the time of writing) over 11,000 bibliographic records. About 16% of these records have numerical tables and equations attached to them. The novel and unique feature of the database is that it specifies both the measurement methods and the descriptions of foods. Two four-point scales indicate the quality of this specification (1?4 for method, A?D for food definition). There are five main categories of data on physical properties of agro-food materials: thermal, mechanical (rheological and textural), electrical, diffusional and optical (spectral and colour). The data are available in the form of tablesand equations, given as functions of independent variables such as temperature, pressure, composition, etc. The database is a valuable resource for food engineers and scientists. The paper discusses the changing needs of the users of the

Název v anglickém jazyce

Database of physical properties of agro-food materials

Popis výsledku anglicky

The paper describes the EU database of physical properties of agro-food materials available on-line at http://www.nelfood.com. This database contains (at the time of writing) over 11,000 bibliographic records. About 16% of these records have numerical tables and equations attached to them. The novel and unique feature of the database is that it specifies both the measurement methods and the descriptions of foods. Two four-point scales indicate the quality of this specification (1?4 for method, A?D for food definition). There are five main categories of data on physical properties of agro-food materials: thermal, mechanical (rheological and textural), electrical, diffusional and optical (spectral and colour). The data are available in the form of tablesand equations, given as functions of independent variables such as temperature, pressure, composition, etc. The database is a valuable resource for food engineers and scientists. The paper discusses the changing needs of the users of the

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

R - Projekt Ramcoveho programu EK

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

497-503

Kód UT WoS článku

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EID výsledku v databázi Scopus

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