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Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat
(Elsevier Science BvAmsterdamHolanda, 2010)
Double (W1/O/W2) and Simple (O/W2) emulsions prepared with soybean flour dispersion and vegetable fat: partial coalescence promotion by polyglycerol polyricinoleate and calcium
(Wiley VCH Verlag, 2022-02)
The objective is to study the partial coalescence process in calcium-fortified double (W1/O/W2) and simple (O/W2) emulsions prepared with soybean flour dispersion as continuous aqueous (W2) phase and vegetable fat plus ...
Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter
(2019-11-02)
1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as ...
If milk is white, why is cheese yellow?Si la leche es blanca, ¿Por qué el queso es amarillo?
(Pontificia Universidad Católica del Perú, 2021)
VISCOELASTIC PROPERTIES OF MIXED DAIRY GELS
(ELSEVIER SCIENCE BV, 1993)
Pure and mixed gels prepared from a whey protein isolate (WPI) and skim milk powder (SMP) by heating to 90-degrees-C at pH 4.3-4.6, with or without fat globules, were studied by mechanical testing. The testing involved ...
Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
(Wiley-blackwellHobokenEUA, 2013)
Restructured products from tilapia industry by products: the effects of tapioca starch and washing cycles
(2015)
The tilapia fileting industry generates large amounts of nutritionally significant waste material, and the recovery of this material is important. The manufacture of restructured products from mechanically recovered fish ...
Análisis ultraestructural de membranas de glóbulos grasos lácteos de calostro y leche humana
(Revista de Biología Tropical 31(2):245-250, 1983)
Lacteous fat globules with their membranes from human milk and calostrum were studied by
scanning and transmission electron microscopy. The first appear as spheroidal structures with some irregularities
on the surface. ...