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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Využití FT NIR spektrometrie k detekci přídatných látek v jogurtech.
 Křiváková, Lenka
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Vlastnosti hydrokoloidů jako rosolujících prostředů pro pomazánky
 Sehnalová, Petra
The work collect teoretical and experimental information for studying of consistence gel artifacts from fruit puree. Starting semi-product was selected apple puree and experiments was with gelatinational additives agar and sodium alginat. Experiments manifest, that these hydrocolloids are possible to use this way. There are good in consistence of final product, in taste, colour, smell, slice and knife. Enquiring hydrocolloids don´t require neither extra sugar content nor acids or technological pectin compons, which is naturally present in fruit base material in amount of it´s native degradation. According the experiments, it is possible to create tasting gelling fruit product with only one added substance in concentration 4 to 5 % of agar or in concetration around 1% of alginat products.
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