1.
MODELLING OF DRYING FOR HIGH QUALITY PASTA PRODUCTION
File Format: PDF/Adobe Acrobat - View as HTML operating conditions for high quality pasta production. 2 MATHEMATICAL MODEL. The drying process of “short pasta” was modelled ...
2.
MELTING BEHAVIOUR OF SCHIZOPHYLLAN AND SCLEROGLUCAN ...
File Format: PDF/Adobe Acrobat - View as HTML Gels of the glucans schizophyllan and scleroglucan were found to show melting behaviour in ... of many triple helices of schizophyllan) with strong intra- ...
3.
RHEOLOGICAL ANALYSIS OF HONEY AND PROPOLIS MIXTURES
File Format: PDF/Adobe Acrobat - View as HTML pure honey (wild flora). Besides, tests were realized with pure honey and, with pure extract of propolis. In this work, it was examined the rheological ...
4.
RHEOLOGICAL CHARACTERIZATION AND MODELING OF AQUEOUS GUAR GUM ...
File Format: PDF/Adobe Acrobat - View as HTML The typical chemical structure of a galac- tomannan chain is displayed in Fig. 1. The chain con- ... non-linear rheological data of guar gum in the litera- ...
5.
POROSIMETRY AND PUNCTURE TEST OF FREEZE-DRIED ABALONE
File Format: PDF/Adobe Acrobat - View as HTML The porosimetry test equipment used was the PoreMaster-60, manufactured by. Quantachrome Corporation, Boynton Beach,. Florida [3]. Five replicates for each ...
6.
RHEOLOGICAL CHARACTERIZATION AND MODELING OF AQUEOUS GUAR GUM ...
File Format: PDF/Adobe Acrobat - View as HTML structural properties of guar gum solutions, since they affect the quality of the solvent and thus both the chain conformation and the degree of intermole- ...
7.
direct immunostaining and CLSM
File Format: PDF/Adobe Acrobat Keywords: Pectin, microstructure, direct immunostaining, CLSM, phase separation, texture, ..... using direct immunostaining, in: P.A.Williams (Ed.), Gums ...
8.
ETH - ISFRS - The International Symposium on Food Rheology and ...
Food Processing: Influence of Processing on Structure and Rheology · Multiscale Structuring · Structuring Processes and Apparatus · Encapsulation ...
9.
GELATION KINETICS IN PHASE SEPARATING BIOPOLYMER GELATIN/DEXTRAN ...
File Format: PDF/Adobe Acrobat - View as HTML rheometer (DSR) equipped with a Pelletier cooler has been used in the plate-plate geometry with a 1mm gap at frequency of 1Hz. The cooling rate was 50 ...
10.
EFFECT OF FERMENTATION ON RHEOLOGICAL PROPERTIES OF WHEAT DOUGH ...
File Format: PDF/Adobe Acrobat - View as HTML The effect of addition of potato fibre (1; 1.5; 2; 3%) on rheological properties of fermented wheat dough was investigated with the application of ...
