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Seligman Lecture 2005 - Food product engineering: Building the right structures
(WILEY, 2006)
Driven by consumers' expectations and new knowledge, a paradigmatic shift is occurring in food engineering from the prior emphasis in processes and unit operations to the design of products that provide convenience, health ...
Microstructure and food product engineering
(INST FOOD TECHNOLOGISTS, 2000)
Effect of three-component interactions among starch, lipids and proteins on the glycemic response
(Elsevier, 2018)
For humans, starch is considered the most important dietary energy source worldwide, and can be usually found forming part of a matrix with lipids and proteins. So, knowledge regarding the role of interactions between such ...
Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten
(ELSEVIER, 2011)
Processed starch-protein foods may exhibit a variety of microstructures, hence different mechanical properties and starch digestibility but the relation between these parameters is yet to be resolved. This paper reports ...
Effect of food additives on the microstructure, mechanical and water transport properties of polyurethane films
(Elsevier Science, 2016-12)
The objective of this work is to study the effects of common food preservatives (BHT, α-tocopherol, EDTA-Na and potassium sorbate) on the morphological, mechanical and water transport properties of polyurethane (PU) as ...
Image Analysis of Representative Food Structures: Application of the Bootstrap Method
(WILEY, 2009)
Images (for example, photomicrographs) are routinely used as qualitative evidence of the microstructure of foods. In quantitative image analysis it is important to estimate the area (or volume) to be sampled, the field of ...
Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils
(2021-04)
Many studies indicate that food matrix microstructure and type of dietary oil or fat play a key role in carotenoid absorption. Therefore, this work was designed to highlight the relationship between processed food ...