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Effect of ball milling energy on rheological and thermal properties of amaranth flour
(Association of Food Scientists and Technologists of India, 2015-12)
Pearled amaranth grains obtained by abrasivemilling were processed by planetary ball milling to produceamaranth flours. The influence of milling energy on rheologicaland thermal behavior of amaranth flour dispersionsand ...
Fenómeno de Nano-lubricación en un Contacto Hdd/cabezal. Modelado y Simulación
(Universidad Tecnológica Nacional, 2018)
Prebiotic emulsions stabilised by whey protein and kefiran
(Wiley Blackwell Publishing, Inc, 2020-05)
The goal of this work has been to assess the influence of a health-promoting hydrocolloid, such as kefiran,in oil-in-water emulsions (O/W: 50/50) containing whey protein isolate (1.0% wt.). Different kefiran concentration ...
TRANSPORT AND DEPOSITION MECHANISM OF CONGLOMERATES OF THE MARIZAL FORMATION (LOWER CRETACEOUS) IN THE RECÔNCAVO BASIN, BAHIA, BRAZILMECANISMOS DE TRANSPORTE E DEPOSIÇÃO DOS CONGLOMERADOS DA FORMAÇÃO MARIZAL (CRETÁCEO INFERIOR) NA BACIA DO RECÔNCAVO, BAHIA, BRASIL.
(Sociedade Brasileira de Geologia, 2017)
Estudio del comportamiento reológico de la pulpa simple y concentrada de mango (Mangífera indica L) variedad Haden, en el procesamiento térmico de pasteurización a diferentes temperaturasStudy of the rheological behavior of simple and concentrated mango pulp (Mangifera indica L.) Variety Haden, in the thermal processing of pasteurization at different temperatures
(Universidad Le Cordon Bleu, 2015-07-05)
Evaluar los comportamientos reológicos: tixotropía, esfuerzo umbral y caracterización al flujo; analizándose asimismo, el efecto de la temperatura y la concentración de sólidos sobre el índice de consistencia y de ...
Viability in using avocado pulp with soy extract in yogurt processing: rheological and sensory analysis.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)
Effect of pretreatments and processing conditions on the chemical, physical, microbiological and sensory characteristics of garlic paste
(Wiley Blackwell Publishing, Inc, 2005-06)
The influence of storage temperature of garlic bulb and chemical additives (including ascorbic acid, citric acid and potassium sorbate) on the chemical, physical, microbiological and sensory characteristics of garlic paste ...
Crystallization of honey at -20°C
(Taylor & Francis, 2006-04)
Honeys from different regions of the province of Buenos Aires were stored at -20°C, and factors that affect crystallization were analyzed. Crystals were observed by light microscopy. Firmness, adhesivity and viscosity of ...