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National Repository of Grey Literature 4 records found  Search took 0.00 seconds. 
Reologické vlastnosti majonézy
 Voborná, Veronika
This diploma thesis deals with rheological properties of mayonnaise. The theoretical part of the thesis deals with the characterization of mayonnaise and the emulsion that mayonnaise represents, it deals with production of mayonnaise, components and storage too. Another issue is about rheological properties of foods and effects that affect them. The practical part deals with evaluation of analytical indicators, such as pH, titration acidity, fat content and dry matter and rheological properties. The aim of this thesis is to determine what type of fluid mayonnaise represents. The viscosity of samples was measured by a rotary viscometer at increasing shear rate and subsequently at constant shear rate for 300 seconds. Flow curves were created from these data, they represent dependence of shear stress on shear rate, which indicate that mayonnaise is a non-Newtonian fluid that have plastic and pseudoplastic behavior. Dependence of viscosity on time were created, it indicates that mayonnaise have thixotropic behavior. Control and adjustment of rheological properties such as viscosity provide a quality product.
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Mikrobiologické parametry majonézových omáček
 Krumplová, Adéla
„The microbiological parameters of mayonnaise“ diploma thesis is in literature research focused on the theme of mayonnaise production as well as food legal requirements. Describing microorganisms associated with mayonnaise sauces in main part. Observing the pathogenic and spoiling-cause microorganism and factors influencing their content in mayonnaise sauces. Thesis concentrate into mayonnaise and tartare products microbial analyses in its practical part. Monitoring the microbial quantity change from the perspective of diferent matrix composition, storage temperature and expiry date.
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Využití vlastností vaječného žloutku v potravinářských výrobcích
 Černá, Eva
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Tokové chování majonézy
 Pryclová, Kateřina
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