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Your search keyword '"Matej Pospiech"' showing total 2 results
Start Over Author "Matej Pospiech" Journal international journal of food properties
2 results on '"Matej Pospiech"'

1. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging

Author

Boris Semjon, Martin Král, Matej Pospiech, Anna Reitznerová, Jana Maľová, Bohuslava Tremlová, and Eva Dudriková

Subjects
Statistical analyses, sheep cheese, quality, dairy products, vacuum packaging, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

Multiple factor analysis was used to examine naturally white, mature and spreadable bryndza cheese varieties. Sensory and physiochemical properties were evaluated during storage in vacuum and non-vacuum packed conditions at 4 ± 2°C. The results of statistical method showed similarity in varieties made from pasteurized ewe milk and mixed bryndza cheese before and after storage at both package conditions (p

Published
2018
Full Text
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2. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging

Author

Bohuslava Tremlová, Martin Král, Boris Semjon, Anna Reitznerová, Jana Maľová, Matej Pospiech, and Eva Dudriková

Subjects
Pasteurization, lcsh:TX341-641, Vacuum packing, Shelf life, law.invention, 0404 agricultural biotechnology, Milk products, law, Statistical analyses, Multiple factor analysis, Statistical analysis, Food science, Mathematics, sheep cheese, lcsh:TP368-456, dairy products, vacuum packaging, 0402 animal and dairy science, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, lcsh:Food processing and manufacture, quality, Food quality, lcsh:Nutrition. Foods and food supply, Food Science
Abstract

Multiple factor analysis was used to examine naturally white, mature and spreadable bryndza cheese varieties. Sensory and physiochemical properties were evaluated during storage in vacuum and non-vacuum packed conditions at 4 ± 2°C. The results of statistical method showed similarity in varieties made from pasteurized ewe milk and mixed bryndza cheese before and after storage at both package conditions (p

Published
2018
Full Text
View/download PDF

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