Počet záznamů: 1

Psychorheology of food dispersions

SYSNO ASEP	0340208
Druh ASEP	J - Článek v odborném periodiku
Zařazení RIV	J - Článek v odborném periodiku
Poddruh J	Článek ve WOS
Název	Psychorheology of food dispersions
Tvůrce(i)	Štern, Petr (UH-J) Panovská, Z. (CZ) Pokorný, J. (CZ)
Zdroj.dok.	Journal of Hydrology and Hydromechanics. - : Ústav pro hydromechaniku AV ČR, v. v. i.. - : Ústav hydrológie SAV - ISSN 0042-790X Roč. 58, č. 1 (2010), s. 29-35
Poč.str.	7 s.
Forma vydání	on-line - on-line
Jazyk dok.	eng - angličtina
Země vyd.	SK - Slovensko
Klíč. slova	psychorheology ; food dispersions ; tomato ketchup ; rheology ; sensory analysis
Vědní obor RIV	BK - Mechanika tekutin
CEP	IAA2060404 GA AV ČR - Akademie věd
CEZ	AV0Z20600510 - UH-J (2005-2011)
UT WOS	000275829400004
DOI	10.2478/v10098-010-0004-2
Anotace	A set of 20 samples of tomato ketchups purchased on the native market were analyzed by several rheological procedures (RheoStress 300) and by sensory profiling both of textural and flavour characteristics. The psychorheology was used for the determination of relationships between results of instrumental and sensory measurements. The data base obtained was processed by statistical methods. The rheological parameters agree with the Herschel - Bulkley equation. Therefore, the psychorheology was applied as a suitable complex method. Several statistically significant relationships were obtained between rheological attributes, sensory attributes, and the combinations between rheological and a sensory attributes. Similarly as in case of other food dispersions, the sensory texture acceptability was significantly related with the overall flavour acceptability. It proves the importance of texture in consumption of tomato ketchups.
Pracoviště	Ústav pro hydrodynamiku
Kontakt	Soňa Hnilicová, hnilicova@ih.cas.cz, Tel.: 233 109 003
Rok sběru	2010

Počet záznamů: 1