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Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
(Elsevier Science, 2016-06)
The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the ...
Optimization of rheological properties of gluten-free pasta dough using mixture design
(Academic Press Ltd - Elsevier Science Ltd, 2013-05)
The rising demand of gluten-free products for celiac people has led to important technological research on the replacement of the gluten matrix in the production of high quality gluten-free foods. The objective of this ...
Application of a new rheological model to rock avalanches: an SPH approach
(Springer Wien, 2016-06)
Rock avalanches move large volumes of material causing a highly destructive power over large areas. In these events, it is possible to monitor the evolution of slopes but failure cannot be always prevented. For this reason, ...
Effect of modified celluloses on dough rheology and microstructure
(Elsevier Science, 2010-04)
The effect of different modified celluloses on dough microstructure and rheological characteristics was studied. Microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) and two different types of hydroxypropylmet ...
Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
(Academic Press Ltd - Elsevier Science Ltd, 2009-09)
This work intended to study the rheological and textural behavior of gluten-free dough for "empanadas" and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly ...
Interfacial agent effect on rheological response and crystallite characteristics in germicidal polypropylene/titanium dioxide nanocomposites
(John Wiley & Sons Ltd, 2012-11-23)
Germicidal nanocomposites based on metallocene isotactic polypropylene (iPP) and titanium dioxide (TiO 2) nanoparticles have been prepared at a constant TiO 2 content of 2 wt%. Different quantities of a polypropylene wax ...
Effect of ion type and concentration on rheological properties of natural sodium bentonite dispersions at low shear rates
(Elsevier Science, 2019-09)
Understanding the behavior of bentonite dispersions is of remarkable importance in many industrial and engineering applications. Dispersion behavior depends on interparticle interactions. These mechanisms are influenced ...
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 ...
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, ...
Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time
(Elsevier, 2015-09)
The present work analyzes the effect of cooking times and dough composition on the rheological properties of gluten-free pasta. Gluten-free pasta dough was prepared with corn starch, corn flour, NaCl, dry egg and dry ...