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Characterization And Evaluation Of Stability Of Bioactive Compounds In Fruit Smoothies
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)
Evaluation of rheological properties of mortar with TiO2 addition
(ANTAC - Associação Nacional de Tecnologia do Ambiente Construído, 2021)
Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration
(Springer, 2013-03)
The objective of this work was to evaluate and correlate rheological properties (small-scale dynamic oscil- latory and creep/recovery measurements and large-scale compression force-deformation testing), texture (sensory ...
Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
(Elsevier, 2013-01)
This work aimed to evaluate and correlate rheological properties (dynamic oscillatory, creep/recovery and double compression tests), texture (sensory evaluation) and structure (optical and transmission electron microscopy ...
Influência dos agregados reciclados nas propriedades reológicas e mecânicas do concreto autoadensável
(2018-01-01)
Recycling of mineral fraction of construction and demolition wastes (CDW), in form of aggregates, is seen as an alternative to reduce environmental impacts caused by construction. Recycled aggregates present higher water ...
Stress Relaxation of Acid-induced Milk Gels
(SpringerNew YorkEUA, 2012)
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
(Elsevier Sci LtdOxfordInglaterra, 2012)
Effect of sucrose addition and heat treatment on egg albumen protein gelation
(Inst Food TechnologistsChicagoEUA, 2005)
Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
(Elsevier, 2019-07)
Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by ...