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Article : documento electrónico
BRUM, JAVIER, Autor ; BARRIOS, SOFIA, Autor ; NEGREIRA, CARLOS, Autor ; LEMA, PATRICIA, Autor ; CANETTI, RAFAEL, Autor ; GASTÓN ARES, Autor |Dentro INNOTEC (No. 4, dic. 2009)El objetivo de este trabajo fue estudiar la aplicación de la técnica acústica Elastografía por Retorno Temporal (TRE) a la evaluación de la textura de distintos tipos de queso. Se evaluaron ocho muestras comerciales de diferente textura mediante[...]
texto impreso
SERNA-SALDIVAR, SERGIO O., Autor | Washington [ESTADOS UNIDOS] : CRC Press | Food Preservation Technology Series | 2012Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the aut[...]
texto impreso
Cheese rheology and texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state of the art measurement techniques. This comprehensive resource begins with an overview [...]
documento electrónico
J. ALONSO, Autor ; W. CANET, Autor ; M. T. RODRIGUEZ, Autor | 1993The pectic material in the cell wall is responsible for textural changes in cherries. Chemical changes in the pectic material cause major changes in structure, and hence in texture, in the course of ripening and processing. The cellwall enzymes [...]
texto impreso
BILLIRIS, ALEJANDRA, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2013Innova 2013. Sexto Simposio Internacional de Innovación y Desarrollo de AlimentosArticle : texto impreso
Nondestructive Kossel diffraction technique based on the principle of backlight scattering to characterize the structure formation in concentrated model food emulsions. Palabras Clave: particle structure, emulsion stability, ligth scattering, [...]
texto impreso
Article : texto impreso
El brillo de la madera es una textura única comparado con el de otros materiales. Para expresarlo cuantitativamente , fueron realizados dos análisis de imagen digital. Un método fué un análisis de contraste multiresolutivo, que constituye un mét[...]
texto impreso
The working principles and the theoretical background of a new method to measure the viscoelastic properties of grains during cooking and drying processes are presented. Specifically, corn grits at different processing stages of cooking and dryi[...]
texto impreso
Response surface methodology was used to determine the optimum salt level (1.3-2.1%) and pectin level (0.25-1.0%) when olive oil replaced pork backfat (0-100%) for the production of highly acceptable low-fat frankfurters (9% fat, 13% protein). T[...]Article : texto impreso
texto impreso
GRIMI, N., Autor ; VOROBIEV, E., Autor ; LEBOVKA, N., AutorThe combination of pulsed electric field (PEF) and pressing allows increasing the juice yield and juice purity with minimal power consuption. The mechanism of soft tissue compression is very complex, especially when tissue structure is damaged b[...]
documento electrónico
ESCOBAR, DANIELA, Autor ; CLARK, STEPHANIE, Autor ; REPISO, LUIS, Autor ; HARTE, FEDERICO, Autor ; GANESAN, VYKUNDESHWARI, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2009Queso Fresco is a Hispanic-style cheese with widespread acceptance among US consumers. Queso fresco is a white, soft, and crumbly cheese that was originally manufactured using whole raw milk. However, food safety concerns and current US regulati[...]
