Catégories
Documents disponibles dans cette catégorie (1018)
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externes
article/chapitre/communication
K. Morikawa ; K. Nishinari | 2000The effects of the degree of modification and heating temperature on the physico-chemical properties of hydroxypropylated phosphate cross-linked potato starch (HPS) on gelatinization were studied by heating differential scanning calorimetry (DSC[...]article/chapitre/communication
M. Rao ; P. Okechukwu ; P. Da Silva ; J. Oliveira | 1997Granule size and size distribution, measured by laser diffraction, affected the flow behavior at 20° C of (2.6% w/w) corn and cowpea starch dispersions heated for various time intervals above their gelatinization temperatures. The standard devia[...]article/chapitre/communication
L. Martinez-padilla ; L. Cornejo-romero ; C. Cruz-cruz ; AL Et | 1999The objective of this study was to characterize the flow behavior of a solid-liquid food model which imitates Mexican sauces. The model food suspension consisted of seeds suspended in a shear-thinning fluid (Avicel and Xanthan gum). The effects [...]article/chapitre/communication
P. Fernandes ; M. Goncalves ; J. Doublier | 1994Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15°C. Both rheological methods used have been shown to be complementary. The existence of a weak netwo[...]ouvrage
L'objectif de cet ouvrage est de fournir l'information permettant de répondre à trois questions lorsqu'on se trouve confronté à des problèmes de rhéologie concernant l'industrie alimentaire : 1. Quelles propriétés doit-on mesurer ? 2. Quel type [...]article/chapitre/communication
article/chapitre/communication
K. Abdelrahim ; H. Ramaswamy ; F. Van De voort | 1995Rheological properties of cross-linked waxy maize starch in the concentration range of 3-6% w/w were evaluated using a computer controlled rotational viscometer equipped with a high temperature/high pressure attachment and a magnetic coupling. T[...]article/chapitre/communication
B. Herzhaft | 1999La mousse étant un système dispersé et instable par nature, sa craractérisation rhéologique est délicate. De nombreux paramètres doivent être pris en compte et contrôlés : la qualité de la mousse (fraction volumique en gaz), sa texture (distribu[...]article/chapitre/communication
ouvrage
This book covers the essential criteria for selecting the best test types for various applications, accurately interpreting results, and determining other areas where rheology and rheological phenomena may be useful in your work. Section one dev[...]ouvrage
ouvrage
article/chapitre/communication
1998The roles of water-soluble carbohydrates leached from starch granule and water-insoluble ones left in starch granule in the gelatinization were studied relating to gel hardness in the retrogradation. In the case of whole starch gel, hardness of [...]article/chapitre/communication
Viscosity properties of wheat starch and flour measured by the Rapid Visco Analyser (RVA) were characterised by RVA running conditions and varietal difference. RVA variables including starting temperature of measurement, heating rate and final c[...]