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The viscoelastic properties of edible films can provide information at the structural level of the biopolymers used. The objective of this work was to test three simple models of linear viscoelastic theory (Maxwell, Generalized Maxwell with two [...]
Article : texto impreso
WOOLCOTT, MICHAEL P., Autor ; KAMKE, FREDERICK A., Autor ; DILLARD, DAVID A., Autor |Durante el procesado, los compuestos a base de madera son prensados utilizando extremos de calor y presión por variados períodos de tiempo. Existe evidencia de que las condiciones ambientales bajo las cuales se densifica la madera pueden alterar[...]
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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[...]
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A utilização de proteínas sarcoplasmáticas junto de proteínas miofibrilares pode ser interessante na tecnologia de filmes comestíveis, pois eliminaria o processo de lavagem do músculo no preparo das proteínas. O objetivo deste trabalho foi estud[...]
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The potential use of the underexploited Portuguese seaweed Mastocarpus stellatusas a source of natural thickening and gelling agents for food applications has been investigated. The alkaline pretreatment duration and extraction parameters (pH, t[...]
