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Misturador para análise de propriedades reológicas
(2010)
This study aimed to evaluate the use of a mixer to determine the rheological properties of fluids. The mixer is comprised of an agitation tank and an anchor type impeller. The tests were performed with honey and fruit ...
Characterization and Modeling of the viscoelastic behavior of hydrocolloid-based films using classical and fractional rheological models
(Cartagena de Indias, 2021-11-18)
Hydrocolloid-based films are a good alternative in the development of biodegradable films due to their properties, such as non-toxicity, functionality, and biodegradability, among others. In this work, films based on ...
Rheological evaluation of Prunus mume pulpAvaliação do comportamento reológico da polpa de Prunus mume
(Instituto de Tecnologia de Alimentos - ITAL, 2013)
Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
(Wiley Blackwell Publishing, Inc, 2013-05)
The effect of different amounts of whey protein concentrate (50–150 g kg 1), low and high methoxyl pectin (5–15 g kg 1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared ...
Rheological Characterization of a Wood Adhesive Based on a Hydrolyzed Soy Protein Suspension
(Springer, 2020-06)
Soy protein (SP) is a promising raw material for the development of renewable and environmentally friendly adhesives. This work aims to study the effect of protein denaturation and/or hydrolysis on the rheology of a soy ...
Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization
(JOHN WILEY & SONS LTD, 2010)
BACKGROUND: Amaranth is a little-known culture in Brazilian agriculture. Amaranthus cruentus BRS Alegria was the first cultivar recommended by Embrapa for the soil of the Brazilian scrubland. In order to evaluate the ...
Rheological and structural evaluations of commercial italian salad dressingsAvaliação reológica e estrutural de molhos de salada comerciais do tipo italiano
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010)