Ochranné jedlé povlaky z přírodních polymerů na měkký salám

Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F08%3A63507264" target="_blank" >RIV/70883521:28110/08:63507264 - 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
Protective edible coatings from natural polymers on sausage
Popis výsledku v původním jazyce
The work deals with utilisation of starch-protein hydrolysate of amaranth flour for preparation of protective coatings on sausage. Weight loses in dependence of storage time of reference samples (without coating) and test samples (with coating) were monitored. Results of test samples coated wit starch-protein solution without adding of plasticiser are graphically presented. Weight loses of coated samples were smaller compared to reference samples (without coating). The textural properties of coated samples were better compared to the reference ones.
Název v anglickém jazyce
Protective edible coatings from natural polymers on sausage
Popis výsledku anglicky
The work deals with utilisation of starch-protein hydrolysate of amaranth flour for preparation of protective coatings on sausage. Weight loses in dependence of storage time of reference samples (without coating) and test samples (with coating) were monitored. Results of test samples coated wit starch-protein solution without adding of plasticiser are graphically presented. Weight loses of coated samples were smaller compared to reference samples (without coating). The textural properties of coated samples were better compared to the reference ones.

Rok uplatnění
2008
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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