Vendula Kůrová
YOU?
Author Swipe
View article: The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and Sensory Properties of Chocolate Milk Drinks
The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and Sensory Properties of Chocolate Milk Drinks Open
The effect of the high-pressure homogenization (HPH) process (one-stage; applied pressure of 10 MPa and 20 MPa) and furcellaran addition (0.25% and 0.50%, w/w) on the physicochemical and rheological properties of chocolate milk drinks was …
View article: Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach
Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach Open
The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing pr…
View article: Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach
Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach Open
The aim of the study was to investigate the effect of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths (dipotassium hydrogenphosphate [K2HPO4; DKP], tetrapotassium …
View article: Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ
Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ Open
The first aim of the study was to observe in situ changes in the viscoelastic properties of pork liver pâté during an increase in temperature (the target temperature of 122 °C), holding it (10 min), and the subsequent cooling thereof using…
View article: Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures
Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures Open
The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or …
View article: Evaluation of processed cheese viscoelastic properties during sterilization observed in situ
Evaluation of processed cheese viscoelastic properties during sterilization observed in situ Open
Sterilized processed cheese is a specific dairy product with a prolonged shelf life intended for regular retail offer but also as food provisions for armies during peacetime, as well as during crisis and emergency situations, and for stora…
View article: The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products
The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products Open
The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemica…
View article: The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time
The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time Open
The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructu…
View article: Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations
Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations Open
This study aimed to design high-quality and safe spreadable processed cheese with a prolonged shelf life appropriate for logistic support in emergency/crisis situations, foreign missions, and/or state material reserves. Samples with dry ma…
View article: Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage
Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage Open
The scope of the study was the evaluation of the selected physicochemical (O2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different orig…
View article: The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce
The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce Open
This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] o…