0196198 - UH-J 20023040 RIV DE eng C - Konferenční příspěvek (zahraniční konf.)
Štern, Petr - Valentová, H. - Pokorný, J. - Panovská, Z. - Míková, K.
Relations between the rheological parameters and the textural characteristics of mayonnaise samples containing diferent levels of oil phase.
Eurheo 2002: Proceedings of the 6th European Conference on Rheology. Erlangen: Institute of Polymer Materials, 2002, s. 597-598.
[Eurheo 2002: European Conference on Rheology /6./. Erlangen (DE), 01.09.2002-06.09.2002]
Grant CEP: GA AV ČR IAA2060902
Klíčová slova: rheological parameters * textural characteristics * mayonnaise samples
Kód oboru RIV: BK - Mechanika tekutin

Sensory and texture analysis are important tools to characterise the acceptance of food products by consumers. Mayonnaises are emulsions of edible oils with an aqueous phase consisting of water, salts, sugar, carbohydrates, vinegar and other flavourings. The optimum viscosity is achieved by using an appropriete oil : water ratio or different additives, such as modified starch.
Trvalý link: http://hdl.handle.net/11104/0091838