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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 ...
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)
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 ...
Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage
(WILEY-BLACKWELL, 2008)
In this work, lipolysis, proteolysis and viscosity of ultra-high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage. ...
Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt
(2006-10-01)
Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour index, and apparent ...
Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.)
(2006-09-01)
Thermal conductivity, thermal diffusivity, and density of yellow mombin juice were determined at 8.8-49.4 °Brix and at temperature from 0.4 to 77.1 °C. Apparent viscosity was also measured between 7.8 and 30 °Brix and at ...
Rheology of supersaturated sucrose solutions
(Elsevier Sci LtdOxfordInglaterra, 2006)
Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp
(Elsevier B.V., 2007-06-01)
Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of guava pulp. Maltodextrin was added to ...