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Physicochemical and rheological characterization of "dulce de leche"
(Wiley Blackwell Publishing, Inc, 2012-04)
Physicochemical and rheological characterization of "dulce de leche", a milk-based sauce especially popular in South America, was carried out on different types of commercial products (traditional, confectionery, reduced ...
Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
(Springer, 2019-02)
This work analyzed the effect of quinoa flour and zein protein on the rheological, structural, and physicochemical characteristics of gluten-free pasta throughout the production process. Supplementing corn flour with quinoa ...
Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
(Wiley Blackwell Publishing, Inc, 2009-12)
The viscoelastic properties of mozzarella cheese using a creep/recovery test considering different sampling directions (parallel and perpendicular to protein fiber orientation), test temperatures (20, 30 and 40C) and ...
Study of Asphalt Binder’s Rheological Properties Extracted from Warm Mix Asphalts
(ASTM International, 2018-09)
The long-term performance of Warm Mix Asphalts (WMAs) is relatively unknown because this technology is fairly new. A critical question is how much the production temperature can be cut down in these mixtures without reducing ...
Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
(Elsevier Science, 2021-10)
The objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g ...
Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches
(Wiley Blackwell Publishing, Inc, 2019-08)
Cajanus Cajans and Dolichos lab-lab legume starches from Argentine cultivars were investigated under a technological and nutritional point of view. Their physico-chemical, structural, thermal and the rheological properties ...
Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
(Elsevier, 2019-07)
Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by ...
Rheological properties and UV photo-oxidation of montmorillonite-filled random propylene–ethylene copolymers
(Springer, 2022-05-05)
Random propylene–ethylene copolymers (RPC) are a type of polyolefin in increasing demand, mainly for packaging, due to its high impact resistance, large durability as well as high transparency and flexibility. The present ...
Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties
(Wiley Blackwell Publishing, Inc, 2015-10)
The rheology of suspensions and mechanical properties of green bodies with cordierite composition (raw materials 37 wt% kaolin, 41 wt% talc, 22 wt% alumina, resulting in 46.6 wt% SiO2, 38.1 wt% Al2O3, 13.6 wt% MgO) and two ...