Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis
Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is de...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Goralchuk, Andrii [verfasserIn] Gubsky, Sergey [verfasserIn] Omel’chenko, Svetlana [verfasserIn] Riabets, Olga [verfasserIn] Grinchenko, Olga [verfasserIn] Fedak, Natalia [verfasserIn] Kotlyar, Oleg [verfasserIn] Cheremska, Tetyana [verfasserIn] Skrynnik, Viktoriia [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2020 |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: European food research and technology - Berlin : Springer, 1999, 246(2020), 10 vom: 30. Juni, Seite 1955-1970 |
|---|---|
| Übergeordnetes Werk: |
volume:246 ; year:2020 ; number:10 ; day:30 ; month:06 ; pages:1955-1970 |
| Links: |
|---|
| DOI / URN: |
10.1007/s00217-020-03547-3 |
|---|
| Katalog-ID: |
SPR040701247 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | SPR040701247 | ||
| 003 | DE-627 | ||
| 005 | 20220110160306.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 201007s2020 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1007/s00217-020-03547-3 |2 doi | |
| 035 | |a (DE-627)SPR040701247 | ||
| 035 | |a (SPR)s00217-020-03547-3-e | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 630 |a 640 |q ASE |
| 084 | |a 58.34 |2 bkl | ||
| 100 | 1 | |a Goralchuk, Andrii |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis |
| 264 | 1 | |c 2020 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
| 338 | |a Online-Ressource |b cr |2 rdacarrier | ||
| 520 | |a Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality. | ||
| 650 | 4 | |a Whipped topping |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Foaming overrun |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Firmness foam |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Skimmed milk powder |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Cocoa butter |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Chemometric analysis |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Gubsky, Sergey |e verfasserin |4 aut | |
| 700 | 1 | |a Omel’chenko, Svetlana |e verfasserin |4 aut | |
| 700 | 1 | |a Riabets, Olga |e verfasserin |4 aut | |
| 700 | 1 | |a Grinchenko, Olga |e verfasserin |4 aut | |
| 700 | 1 | |a Fedak, Natalia |e verfasserin |4 aut | |
| 700 | 1 | |a Kotlyar, Oleg |e verfasserin |4 aut | |
| 700 | 1 | |a Cheremska, Tetyana |e verfasserin |4 aut | |
| 700 | 1 | |a Skrynnik, Viktoriia |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t European food research and technology |d Berlin : Springer, 1999 |g 246(2020), 10 vom: 30. Juni, Seite 1955-1970 |w (DE-627)27012859X |w (DE-600)1476605-X |x 1438-2385 |7 nnns |
| 773 | 1 | 8 | |g volume:246 |g year:2020 |g number:10 |g day:30 |g month:06 |g pages:1955-1970 |
| 856 | 4 | 0 | |u https://dx.doi.org/10.1007/s00217-020-03547-3 |z lizenzpflichtig |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_SPRINGER | ||
| 912 | |a GBV_ILN_11 | ||
| 912 | |a GBV_ILN_20 | ||
| 912 | |a GBV_ILN_22 | ||
| 912 | |a GBV_ILN_23 | ||
| 912 | |a GBV_ILN_24 | ||
| 912 | |a GBV_ILN_31 | ||
| 912 | |a GBV_ILN_32 | ||
| 912 | |a GBV_ILN_39 | ||
| 912 | |a GBV_ILN_40 | ||
| 912 | |a GBV_ILN_60 | ||
| 912 | |a GBV_ILN_62 | ||
| 912 | |a GBV_ILN_63 | ||
| 912 | |a GBV_ILN_69 | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_73 | ||
| 912 | |a GBV_ILN_74 | ||
| 912 | |a GBV_ILN_90 | ||
| 912 | |a GBV_ILN_95 | ||
| 912 | |a GBV_ILN_100 | ||
| 912 | |a GBV_ILN_105 | ||
| 912 | |a GBV_ILN_110 | ||
| 912 | |a GBV_ILN_120 | ||
| 912 | |a GBV_ILN_138 | ||
| 912 | |a GBV_ILN_150 | ||
| 912 | |a GBV_ILN_151 | ||
| 912 | |a GBV_ILN_152 | ||
| 912 | |a GBV_ILN_161 | ||
| 912 | |a GBV_ILN_170 | ||
| 912 | |a GBV_ILN_171 | ||
| 912 | |a GBV_ILN_187 | ||
| 912 | |a GBV_ILN_213 | ||
| 912 | |a GBV_ILN_224 | ||
| 912 | |a GBV_ILN_230 | ||
| 912 | |a GBV_ILN_250 | ||
| 912 | |a GBV_ILN_281 | ||
| 912 | |a GBV_ILN_285 | ||
| 912 | |a GBV_ILN_293 | ||
| 912 | |a GBV_ILN_370 | ||
| 912 | |a GBV_ILN_602 | ||
| 912 | |a GBV_ILN_636 | ||
| 912 | |a GBV_ILN_702 | ||
| 912 | |a GBV_ILN_2001 | ||
| 912 | |a GBV_ILN_2003 | ||
| 912 | |a GBV_ILN_2004 | ||
| 912 | |a GBV_ILN_2005 | ||
| 912 | |a GBV_ILN_2006 | ||
| 912 | |a GBV_ILN_2007 | ||
| 912 | |a GBV_ILN_2008 | ||
| 912 | |a GBV_ILN_2009 | ||
| 912 | |a GBV_ILN_2010 | ||
| 912 | |a GBV_ILN_2011 | ||
| 912 | |a GBV_ILN_2014 | ||
| 912 | |a GBV_ILN_2015 | ||
| 912 | |a GBV_ILN_2020 | ||
| 912 | |a GBV_ILN_2021 | ||
| 912 | |a GBV_ILN_2025 | ||
| 912 | |a GBV_ILN_2026 | ||
| 912 | |a GBV_ILN_2027 | ||
| 912 | |a GBV_ILN_2031 | ||
| 912 | |a GBV_ILN_2034 | ||
| 912 | |a GBV_ILN_2037 | ||
| 912 | |a GBV_ILN_2038 | ||
| 912 | |a GBV_ILN_2039 | ||
| 912 | |a GBV_ILN_2044 | ||
| 912 | |a GBV_ILN_2048 | ||
| 912 | |a GBV_ILN_2049 | ||
| 912 | |a GBV_ILN_2050 | ||
| 912 | |a GBV_ILN_2055 | ||
| 912 | |a GBV_ILN_2056 | ||
| 912 | |a GBV_ILN_2057 | ||
| 912 | |a GBV_ILN_2059 | ||
| 912 | |a GBV_ILN_2061 | ||
| 912 | |a GBV_ILN_2064 | ||
| 912 | |a GBV_ILN_2065 | ||
| 912 | |a GBV_ILN_2068 | ||
| 912 | |a GBV_ILN_2088 | ||
| 912 | |a GBV_ILN_2093 | ||
| 912 | |a GBV_ILN_2106 | ||
| 912 | |a GBV_ILN_2107 | ||
| 912 | |a GBV_ILN_2108 | ||
| 912 | |a GBV_ILN_2110 | ||
| 912 | |a GBV_ILN_2111 | ||
| 912 | |a GBV_ILN_2112 | ||
| 912 | |a GBV_ILN_2113 | ||
| 912 | |a GBV_ILN_2118 | ||
| 912 | |a GBV_ILN_2119 | ||
| 912 | |a GBV_ILN_2122 | ||
| 912 | |a GBV_ILN_2129 | ||
| 912 | |a GBV_ILN_2143 | ||
| 912 | |a GBV_ILN_2144 | ||
| 912 | |a GBV_ILN_2147 | ||
| 912 | |a GBV_ILN_2148 | ||
| 912 | |a GBV_ILN_2152 | ||
| 912 | |a GBV_ILN_2153 | ||
| 912 | |a GBV_ILN_2188 | ||
| 912 | |a GBV_ILN_2190 | ||
| 912 | |a GBV_ILN_2232 | ||
| 912 | |a GBV_ILN_2336 | ||
| 912 | |a GBV_ILN_2446 | ||
| 912 | |a GBV_ILN_2470 | ||
| 912 | |a GBV_ILN_2472 | ||
| 912 | |a GBV_ILN_2507 | ||
| 912 | |a GBV_ILN_2522 | ||
| 912 | |a GBV_ILN_2548 | ||
| 912 | |a GBV_ILN_4035 | ||
| 912 | |a GBV_ILN_4037 | ||
| 912 | |a GBV_ILN_4046 | ||
| 912 | |a GBV_ILN_4112 | ||
| 912 | |a GBV_ILN_4125 | ||
| 912 | |a GBV_ILN_4126 | ||
| 912 | |a GBV_ILN_4242 | ||
| 912 | |a GBV_ILN_4246 | ||
| 912 | |a GBV_ILN_4249 | ||
| 912 | |a GBV_ILN_4251 | ||
| 912 | |a GBV_ILN_4305 | ||
| 912 | |a GBV_ILN_4306 | ||
| 912 | |a GBV_ILN_4307 | ||
| 912 | |a GBV_ILN_4313 | ||
| 912 | |a GBV_ILN_4322 | ||
| 912 | |a GBV_ILN_4323 | ||
| 912 | |a GBV_ILN_4324 | ||
| 912 | |a GBV_ILN_4325 | ||
| 912 | |a GBV_ILN_4326 | ||
| 912 | |a GBV_ILN_4328 | ||
| 912 | |a GBV_ILN_4333 | ||
| 912 | |a GBV_ILN_4334 | ||
| 912 | |a GBV_ILN_4335 | ||
| 912 | |a GBV_ILN_4336 | ||
| 912 | |a GBV_ILN_4338 | ||
| 912 | |a GBV_ILN_4393 | ||
| 912 | |a GBV_ILN_4700 | ||
| 936 | b | k | |a 58.34 |q ASE |
| 951 | |a AR | ||
| 952 | |d 246 |j 2020 |e 10 |b 30 |c 06 |h 1955-1970 | ||
| author_variant |
a g ag s g sg s o so o r or o g og n f nf o k ok t c tc v s vs |
|---|---|
| matchkey_str |
article:14382385:2020----::matfdefoigeinsnomnadetrotehpetp |
| hierarchy_sort_str |
2020 |
| bklnumber |
58.34 |
| publishDate |
2020 |
| allfields |
10.1007/s00217-020-03547-3 doi (DE-627)SPR040701247 (SPR)s00217-020-03547-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE 58.34 bkl Goralchuk, Andrii verfasserin aut Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality. Whipped topping (dpeaa)DE-He213 Foaming overrun (dpeaa)DE-He213 Firmness foam (dpeaa)DE-He213 Skimmed milk powder (dpeaa)DE-He213 Cocoa butter (dpeaa)DE-He213 Chemometric analysis (dpeaa)DE-He213 Gubsky, Sergey verfasserin aut Omel’chenko, Svetlana verfasserin aut Riabets, Olga verfasserin aut Grinchenko, Olga verfasserin aut Fedak, Natalia verfasserin aut Kotlyar, Oleg verfasserin aut Cheremska, Tetyana verfasserin aut Skrynnik, Viktoriia verfasserin aut Enthalten in European food research and technology Berlin : Springer, 1999 246(2020), 10 vom: 30. Juni, Seite 1955-1970 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:246 year:2020 number:10 day:30 month:06 pages:1955-1970 https://dx.doi.org/10.1007/s00217-020-03547-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 246 2020 10 30 06 1955-1970 |
| spelling |
10.1007/s00217-020-03547-3 doi (DE-627)SPR040701247 (SPR)s00217-020-03547-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE 58.34 bkl Goralchuk, Andrii verfasserin aut Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality. Whipped topping (dpeaa)DE-He213 Foaming overrun (dpeaa)DE-He213 Firmness foam (dpeaa)DE-He213 Skimmed milk powder (dpeaa)DE-He213 Cocoa butter (dpeaa)DE-He213 Chemometric analysis (dpeaa)DE-He213 Gubsky, Sergey verfasserin aut Omel’chenko, Svetlana verfasserin aut Riabets, Olga verfasserin aut Grinchenko, Olga verfasserin aut Fedak, Natalia verfasserin aut Kotlyar, Oleg verfasserin aut Cheremska, Tetyana verfasserin aut Skrynnik, Viktoriia verfasserin aut Enthalten in European food research and technology Berlin : Springer, 1999 246(2020), 10 vom: 30. Juni, Seite 1955-1970 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:246 year:2020 number:10 day:30 month:06 pages:1955-1970 https://dx.doi.org/10.1007/s00217-020-03547-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 246 2020 10 30 06 1955-1970 |
| allfields_unstemmed |
10.1007/s00217-020-03547-3 doi (DE-627)SPR040701247 (SPR)s00217-020-03547-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE 58.34 bkl Goralchuk, Andrii verfasserin aut Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality. Whipped topping (dpeaa)DE-He213 Foaming overrun (dpeaa)DE-He213 Firmness foam (dpeaa)DE-He213 Skimmed milk powder (dpeaa)DE-He213 Cocoa butter (dpeaa)DE-He213 Chemometric analysis (dpeaa)DE-He213 Gubsky, Sergey verfasserin aut Omel’chenko, Svetlana verfasserin aut Riabets, Olga verfasserin aut Grinchenko, Olga verfasserin aut Fedak, Natalia verfasserin aut Kotlyar, Oleg verfasserin aut Cheremska, Tetyana verfasserin aut Skrynnik, Viktoriia verfasserin aut Enthalten in European food research and technology Berlin : Springer, 1999 246(2020), 10 vom: 30. Juni, Seite 1955-1970 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:246 year:2020 number:10 day:30 month:06 pages:1955-1970 https://dx.doi.org/10.1007/s00217-020-03547-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 246 2020 10 30 06 1955-1970 |
| allfieldsGer |
10.1007/s00217-020-03547-3 doi (DE-627)SPR040701247 (SPR)s00217-020-03547-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE 58.34 bkl Goralchuk, Andrii verfasserin aut Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality. Whipped topping (dpeaa)DE-He213 Foaming overrun (dpeaa)DE-He213 Firmness foam (dpeaa)DE-He213 Skimmed milk powder (dpeaa)DE-He213 Cocoa butter (dpeaa)DE-He213 Chemometric analysis (dpeaa)DE-He213 Gubsky, Sergey verfasserin aut Omel’chenko, Svetlana verfasserin aut Riabets, Olga verfasserin aut Grinchenko, Olga verfasserin aut Fedak, Natalia verfasserin aut Kotlyar, Oleg verfasserin aut Cheremska, Tetyana verfasserin aut Skrynnik, Viktoriia verfasserin aut Enthalten in European food research and technology Berlin : Springer, 1999 246(2020), 10 vom: 30. Juni, Seite 1955-1970 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:246 year:2020 number:10 day:30 month:06 pages:1955-1970 https://dx.doi.org/10.1007/s00217-020-03547-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 246 2020 10 30 06 1955-1970 |
| allfieldsSound |
10.1007/s00217-020-03547-3 doi (DE-627)SPR040701247 (SPR)s00217-020-03547-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE 58.34 bkl Goralchuk, Andrii verfasserin aut Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality. Whipped topping (dpeaa)DE-He213 Foaming overrun (dpeaa)DE-He213 Firmness foam (dpeaa)DE-He213 Skimmed milk powder (dpeaa)DE-He213 Cocoa butter (dpeaa)DE-He213 Chemometric analysis (dpeaa)DE-He213 Gubsky, Sergey verfasserin aut Omel’chenko, Svetlana verfasserin aut Riabets, Olga verfasserin aut Grinchenko, Olga verfasserin aut Fedak, Natalia verfasserin aut Kotlyar, Oleg verfasserin aut Cheremska, Tetyana verfasserin aut Skrynnik, Viktoriia verfasserin aut Enthalten in European food research and technology Berlin : Springer, 1999 246(2020), 10 vom: 30. Juni, Seite 1955-1970 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:246 year:2020 number:10 day:30 month:06 pages:1955-1970 https://dx.doi.org/10.1007/s00217-020-03547-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 246 2020 10 30 06 1955-1970 |
| language |
English |
| source |
Enthalten in European food research and technology 246(2020), 10 vom: 30. Juni, Seite 1955-1970 volume:246 year:2020 number:10 day:30 month:06 pages:1955-1970 |
| sourceStr |
Enthalten in European food research and technology 246(2020), 10 vom: 30. Juni, Seite 1955-1970 volume:246 year:2020 number:10 day:30 month:06 pages:1955-1970 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Whipped topping Foaming overrun Firmness foam Skimmed milk powder Cocoa butter Chemometric analysis |
| dewey-raw |
630 |
| isfreeaccess_bool |
false |
| container_title |
European food research and technology |
| authorswithroles_txt_mv |
Goralchuk, Andrii @@aut@@ Gubsky, Sergey @@aut@@ Omel’chenko, Svetlana @@aut@@ Riabets, Olga @@aut@@ Grinchenko, Olga @@aut@@ Fedak, Natalia @@aut@@ Kotlyar, Oleg @@aut@@ Cheremska, Tetyana @@aut@@ Skrynnik, Viktoriia @@aut@@ |
| publishDateDaySort_date |
2020-06-30T00:00:00Z |
| hierarchy_top_id |
27012859X |
| dewey-sort |
3630 |
| id |
SPR040701247 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR040701247</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220110160306.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201007s2020 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s00217-020-03547-3</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR040701247</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s00217-020-03547-3-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Goralchuk, Andrii</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2020</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Whipped topping</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Foaming overrun</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Firmness foam</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Skimmed milk powder</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cocoa butter</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemometric analysis</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gubsky, Sergey</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Omel’chenko, Svetlana</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Riabets, Olga</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Grinchenko, Olga</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Fedak, Natalia</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kotlyar, Oleg</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cheremska, Tetyana</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Skrynnik, Viktoriia</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">European food research and technology</subfield><subfield code="d">Berlin : Springer, 1999</subfield><subfield code="g">246(2020), 10 vom: 30. Juni, Seite 1955-1970</subfield><subfield code="w">(DE-627)27012859X</subfield><subfield code="w">(DE-600)1476605-X</subfield><subfield code="x">1438-2385</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:246</subfield><subfield code="g">year:2020</subfield><subfield code="g">number:10</subfield><subfield code="g">day:30</subfield><subfield code="g">month:06</subfield><subfield code="g">pages:1955-1970</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1007/s00217-020-03547-3</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_120</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_138</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_171</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_187</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_250</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_281</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_636</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2031</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2039</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2057</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2093</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2107</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2108</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2119</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2144</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2188</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2446</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2472</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2548</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4246</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4328</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">246</subfield><subfield code="j">2020</subfield><subfield code="e">10</subfield><subfield code="b">30</subfield><subfield code="c">06</subfield><subfield code="h">1955-1970</subfield></datafield></record></collection>
|
| author |
Goralchuk, Andrii |
| spellingShingle |
Goralchuk, Andrii ddc 630 bkl 58.34 misc Whipped topping misc Foaming overrun misc Firmness foam misc Skimmed milk powder misc Cocoa butter misc Chemometric analysis Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis |
| authorStr |
Goralchuk, Andrii |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)27012859X |
| format |
electronic Article |
| dewey-ones |
630 - Agriculture & related technologies 640 - Home & family management |
| delete_txt_mv |
keep |
| author_role |
aut aut aut aut aut aut aut aut aut |
| collection |
springer |
| remote_str |
true |
| illustrated |
Not Illustrated |
| issn |
1438-2385 |
| topic_title |
630 640 ASE 58.34 bkl Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis Whipped topping (dpeaa)DE-He213 Foaming overrun (dpeaa)DE-He213 Firmness foam (dpeaa)DE-He213 Skimmed milk powder (dpeaa)DE-He213 Cocoa butter (dpeaa)DE-He213 Chemometric analysis (dpeaa)DE-He213 |
| topic |
ddc 630 bkl 58.34 misc Whipped topping misc Foaming overrun misc Firmness foam misc Skimmed milk powder misc Cocoa butter misc Chemometric analysis |
| topic_unstemmed |
ddc 630 bkl 58.34 misc Whipped topping misc Foaming overrun misc Firmness foam misc Skimmed milk powder misc Cocoa butter misc Chemometric analysis |
| topic_browse |
ddc 630 bkl 58.34 misc Whipped topping misc Foaming overrun misc Firmness foam misc Skimmed milk powder misc Cocoa butter misc Chemometric analysis |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
cr |
| hierarchy_parent_title |
European food research and technology |
| hierarchy_parent_id |
27012859X |
| dewey-tens |
630 - Agriculture 640 - Home & family management |
| hierarchy_top_title |
European food research and technology |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)27012859X (DE-600)1476605-X |
| title |
Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis |
| ctrlnum |
(DE-627)SPR040701247 (SPR)s00217-020-03547-3-e |
| title_full |
Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis |
| author_sort |
Goralchuk, Andrii |
| journal |
European food research and technology |
| journalStr |
European food research and technology |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology |
| recordtype |
marc |
| publishDateSort |
2020 |
| contenttype_str_mv |
txt |
| container_start_page |
1955 |
| author_browse |
Goralchuk, Andrii Gubsky, Sergey Omel’chenko, Svetlana Riabets, Olga Grinchenko, Olga Fedak, Natalia Kotlyar, Oleg Cheremska, Tetyana Skrynnik, Viktoriia |
| container_volume |
246 |
| class |
630 640 ASE 58.34 bkl |
| format_se |
Elektronische Aufsätze |
| author-letter |
Goralchuk, Andrii |
| doi_str_mv |
10.1007/s00217-020-03547-3 |
| dewey-full |
630 640 |
| author2-role |
verfasserin |
| title_sort |
impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis |
| title_auth |
Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis |
| abstract |
Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality. |
| abstractGer |
Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality. |
| abstract_unstemmed |
Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality. |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 |
| container_issue |
10 |
| title_short |
Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis |
| url |
https://dx.doi.org/10.1007/s00217-020-03547-3 |
| remote_bool |
true |
| author2 |
Gubsky, Sergey Omel’chenko, Svetlana Riabets, Olga Grinchenko, Olga Fedak, Natalia Kotlyar, Oleg Cheremska, Tetyana Skrynnik, Viktoriia |
| author2Str |
Gubsky, Sergey Omel’chenko, Svetlana Riabets, Olga Grinchenko, Olga Fedak, Natalia Kotlyar, Oleg Cheremska, Tetyana Skrynnik, Viktoriia |
| ppnlink |
27012859X |
| mediatype_str_mv |
c |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| doi_str |
10.1007/s00217-020-03547-3 |
| up_date |
2024-07-03T17:43:08.381Z |
| _version_ |
1803580697093341185 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR040701247</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220110160306.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201007s2020 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s00217-020-03547-3</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR040701247</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s00217-020-03547-3-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Goralchuk, Andrii</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2020</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Whipped topping</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Foaming overrun</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Firmness foam</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Skimmed milk powder</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cocoa butter</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemometric analysis</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gubsky, Sergey</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Omel’chenko, Svetlana</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Riabets, Olga</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Grinchenko, Olga</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Fedak, Natalia</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kotlyar, Oleg</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cheremska, Tetyana</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Skrynnik, Viktoriia</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">European food research and technology</subfield><subfield code="d">Berlin : Springer, 1999</subfield><subfield code="g">246(2020), 10 vom: 30. Juni, Seite 1955-1970</subfield><subfield code="w">(DE-627)27012859X</subfield><subfield code="w">(DE-600)1476605-X</subfield><subfield code="x">1438-2385</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:246</subfield><subfield code="g">year:2020</subfield><subfield code="g">number:10</subfield><subfield code="g">day:30</subfield><subfield code="g">month:06</subfield><subfield code="g">pages:1955-1970</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1007/s00217-020-03547-3</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_120</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_138</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_171</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_187</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_250</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_281</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_636</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2031</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2039</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2057</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2093</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2107</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2108</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2119</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2144</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2188</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2446</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2472</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2548</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4246</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4328</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">246</subfield><subfield code="j">2020</subfield><subfield code="e">10</subfield><subfield code="b">30</subfield><subfield code="c">06</subfield><subfield code="h">1955-1970</subfield></datafield></record></collection>
|
| score |
7.40077 |