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Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics
(2018-12-01)
Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive ...
Procedure to Evaluate the Shear Rate Profile and the Apparent Viscosity of Non-Newtonian Fluids in the Falling Cylinder Viscometer
(Planta Piloto de Ingeniería Química, 2007-12)
The falling cylinder viscometer (FCV) is a reliable instrument to quantify the viscosity of Newtonian fluids. Nevertheless, when non-Newtonian fluids are tested in this device, difficulties appear to determine the apparent ...
Effect of pectin extracted from citrus pulp on digesta characteristics and nutrient digestibility in broilers chickens
(2013-08-01)
The experiment was carried out to evaluate the effects of continuous ingestion of pectin on intestinal viscosity, intestinal transit time, excreta moisture content, nutrient digestibility and energy metabolism of broilers ...
Effect of pectin extracted from citrus pulp on digesta characteristics and nutrient digestibility in broilers chickens
(2013-08-01)
The experiment was carried out to evaluate the effects of continuous ingestion of pectin on intestinal viscosity, intestinal transit time, excreta moisture content, nutrient digestibility and energy metabolism of broilers ...
Mathematical models for the prediction of rheological parameters of Brazilian concentrated orange juices
(Assn Food Scient Techn IndiaMysoreÍndia, 2003)
Fundamental investigation of foam flow in a liquid-filled Hele-Shaw cell
(ACADEMIC PRESS INC ELSEVIER SCIENCE, 2016)
Physicochemical properties of cassava starch oxidized by sodium hypochlorite
(2012-09-26)
In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches ...
Physicochemical properties of cassava starch oxidized by sodium hypochlorite
(2012-09-26)
In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches ...
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 ...