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Rheological Behavior of Yeast Paste from the Ethanol Industry
(2015-01-01)
Moist yeast is a byproduct of the ethanol industry with potential applications in the animal feed and food industries. Presently, knowledge of moist yeast's rheological properties is limited, despite it being crucial for ...
Study Of Grumixama (eugenia Brasiliensis, Lam) Fruit Pulp And Development Of A Jelly: Rheological, Sensorial And Colorimetric Evaluation
(Bentham Science Publishers B.V., 2016)
Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum
(2013-09-01)
Polyols are widely used as sugar substitutes and provide texture to foods. Guar gum has many applications in food industry such as increasing product viscosity and improving texture. Knowledge of rheological properties of ...
Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum
(2013-09-01)
Polyols are widely used as sugar substitutes and provide texture to foods. Guar gum has many applications in food industry such as increasing product viscosity and improving texture. Knowledge of rheological properties of ...
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 ...
Estudo do comportamento reológico de polpas de frutas
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-07-03)
The study of the rheological behavior of fruit pulp is very important in the food industry, for the whole industrial system depends on these features so you can make the correct scaling processing. This study aimed to ...
Rheological behavior of cupuaçu and tapereba juice with added inulin
(Universidade Tecnológica Federal do Paraná (UTFPR), 2018)
The relationship between instrumental tests and sensory determinations of peach and nectarine texture
(2016)
In this work, we evaluate the relationship between the rheological and the sensory texture of fresh peach and nectarine varieties. Two non-melting fleshed varieties (NMF), 'Andross' and 'Carson, and four melting fleshed ...