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Physicochemical and rheological characterization of "dulce de leche"
(Wiley Blackwell Publishing, Inc, 2012-04)
Physicochemical and rheological characterization of "dulce de leche", a milk-based sauce especially popular in South America, was carried out on different types of commercial products (traditional, confectionery, reduced ...
Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
(Springer, 2019-02)
This work analyzed the effect of quinoa flour and zein protein on the rheological, structural, and physicochemical characteristics of gluten-free pasta throughout the production process. Supplementing corn flour with quinoa ...
Rheological and functional properties of dark chocolate with partial substitution of peanuts and sacha inchi
(Licensee MDPI, Basel, Switzerland.CH, 2022)
Chocolate is a widely consumed product, due to the contribution of fats and antioxidant
compounds; the addition of other components makes it possible to increase the content of
polyunsaturated fatty acids, although they ...
Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
(Wiley Blackwell Publishing, Inc, 2009-12)
The viscoelastic properties of mozzarella cheese using a creep/recovery test considering different sampling directions (parallel and perpendicular to protein fiber orientation), test temperatures (20, 30 and 40C) and ...
Study of Asphalt Binder’s Rheological Properties Extracted from Warm Mix Asphalts
(ASTM International, 2018-09)
The long-term performance of Warm Mix Asphalts (WMAs) is relatively unknown because this technology is fairly new. A critical question is how much the production temperature can be cut down in these mixtures without reducing ...
Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
(Elsevier Science, 2021-10)
The objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g ...
Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches
(Wiley Blackwell Publishing, Inc, 2019-08)
Cajanus Cajans and Dolichos lab-lab legume starches from Argentine cultivars were investigated under a technological and nutritional point of view. Their physico-chemical, structural, thermal and the rheological properties ...
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 ...
Rheological properties and UV photo-oxidation of montmorillonite-filled random propylene–ethylene copolymers
(Springer, 2022-05-05)
Random propylene–ethylene copolymers (RPC) are a type of polyolefin in increasing demand, mainly for packaging, due to its high impact resistance, large durability as well as high transparency and flexibility. The present ...
Viability in using avocado pulp with soy extract in yogurt processing: rheological and sensory analysis.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)