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Effect of different storage times on Japanese quail egg quality characteristics
(Zdruzenie HACCP Consulting, 2018)
The aim of this research was to monitor selected quality parameters of Japanese quails (Coturnix coturnix japonica) - the loss of egg weight, changing yolk and white index, Haugh units, egg yolks color. Quail eggs were ...
Study of rheology and friction factor of natural food hydrocolloid gels
(Zdruzenie HACCP Consulting, 2017)
Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data ...
Operational Degradation of Engine Oil in Agricultural Technology
(Slovenská poľnohospodárska univerzita v Nitre, 2019)
Proposed paper is focused on description and observation of operational degradation of engine oil in agricultural technology. Engine oil is one of the most important liquids used in combustion engines. Correct function of ...
Quality parameters of curd
(Zdruzenie HACCP Consulting, 2017)
The aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes. Further, it was observed the influence of ...
Effect of ripening time on colour and texture properties in cheese
(Zdruzenie HACCP Consulting, 2017)
The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard ...
Rheological behaviour of chocolate at different temperatures
(Zdruzenie HACCP Consulting, 2018)
The rheological behaviour of the chocolate at different temperatures was studied using a concentric cylinder viscometer with precision small samples adapter, temperature sensor and standard spindle. BIO chocolate (100% ...
The Impact of Storage on Phthalic Acid Esters Concentrations in Yogurts Packed in Plastic Cups
(Mendelova univerzita v Brně, 2019)
Phthalic acid esters are used as plastic softeners and also can be found in food packaging materials. European legislation defines specific migration limits of plastic additives for plastic materials that come into contact ...
Mechanical properties of sugar beet root during storage
(De Gruyter Open Ltd., 2017)
This paper is an investigation via two experimental methods, of the textural properties of sugar beet roots during the storage period. In the work, sugar beet roots mechanical properties were evaluated during the post-harvest ...
Effect of additives to microbiological quality of yogurts
(Zdruzenie HACCP Consulting, 2018)
The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition ...
Acoustic properties and low strain rate behavior of different types of chocolate
(Taylor & Francis Inc., 2023)
Five different chocolate types (i.e. extra dark, dark, milk, white, and ruby) were characterized and compared for the acoustical and textural characteristics. Acoustic properties were described in terms of longitudinal and ...