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Syneresis and sensory acceptability of desserts based on whey proteins concentrates
(Science and Education Publishing, 2016-07)
Synereis and sensory acceptability of dairy desserts based on whey proteins concentrate were investigated. Samples were prepared with whey protein concentrate, modified corn starch, cocoa and sucrose or sucralose. For ...
Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
(Springer, 2017-05)
Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, ...
Rheological properties of rice-locust bean gum gels from different rice varieties
(Elsevier, 2013-06)
Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose contents and differential ...
A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii
(Elsevier, 2006-07)
The ability of exopolysaccharides EPS I (after 48 h-cultivation) and EPS II (after 72 h-cultivation), produced by the fungus Sclerotium rolfsii ATCC 201126, to minimize the liquid separation (syneresis) experienced by ...
Influence of ageing time on sodium caseinate gelation induced by glucono-delta-lactone at different temperatures
(Edp Sciences S ALes Ulis Cedex AFrança, 2008)
Utilization Of Plant Dietary Fibers To Reinforce Low-calorie Dairy Dessert Structure
(SpringerNew York, 2017)
The effect of sucrose on unfrozen water and syneresis of acidified sodium caseinate-xanthan gels
(Elsevier Science BvAmsterdamHolanda, 2005)
Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
(Elsevier Science, 2019-08)
A novel functional food product, fruit jelly enriched with dietary fibre, was developed and characterized in this work. With that aim, 3 g of fibre of different varieties (apple A, bamboo B, psyllium P and wheat W) were ...
Calcium and iron(III) polyphosphate gel formation and aging
(Elsevier Science BvAmsterdamHolanda, 1997)