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Gluten free pasta rheology: influence of cooking time on structural features
(Nova Science Publishers, 2014)
Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...
Rheological and Textural Characteristics of Low-Lipid Meat Emulsions with Hydrocolloids as Binders
(Nova Science Publishers, 2014)
Changes in meat fat composition, mainly reducing saturated fatty acids (FA) and increasing mono and polyunsaturated FA, have been persistently recommended by nutritionists, thus, reduction of fat content in frankfurters ...
Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions
(Elsevier, 2017)
Replacement of animal fat by vegetable or marine oils have been proposed to improve the fatty acid profile of meat emulsions. However, this replacement affects physicochemical and textural characteristics of these products, ...
Studying the Role of Xanthan Gum upon the Rheology and Stability of Oil/Water Emulsions
(Nova Science Publishers, 2016)
The applications of emulsions are numerous. Many products of commercial importance are sold in emulsion form. The industries where emulsions are of considerable importance include petroleum, food, medical and pharmaceutical, ...
Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods
(Wiley, 2020)
There is a broad variety of food texture and flavors that are traditionally consumed in Argentina; from the locro to the small, sweet pastries called facturas. Two of the most undoubtedly consumed in the whole country are ...
Relationship between Flow Characteristics and Composition of Fat Free “Dulce de leche”
(Nova Science Publishers, 2013)
In order to follow the recommendations of the World Health Organization to limit the consumption of fat in the diet, since childhood and through out life, consumers must have healthy and tasty products available and the ...
Gelation Properties of Whey Protein and Dextran Conjugates Obteined fron Malliard Reactions
(Nova Science Publishers, 2014)
Polysaccharides are widely used in food, pharmaceutical and many other industries. The chemical structure of polysaccharides can be as diverse as their origin, but they generally have a large number of hydroxyl groups, ...
Modified Starches Used as Additives in Enhanced Oil Recovery (EOR)
(Springer, 2017)
Enhanced oil recovery (EOR) implementation arises as a supplementary technology to conventional ones, optimizing the not-easily recoverable oil phase. Estimation of oil remnant in reservoirs approaches to seven billion of ...
Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta
(Elsevier Inc, 2018)
Most gluten-free products on the market are based on starch; however, gluten-free food manufacturers are investing in the use of whole grains, corn, sorghum, amaranth, and quinoa, as these products are excellent sources ...
Cheese rheology and texture
(Research Signpost, 2007)
Texture of foods were all the rheological and structural attributes of the product perceptible by means of mechanical, tactile, and, where appropriate, visual and auditory receptors. The textural attributes of cheese is ...