Analysis of Creep Test on Gel-type Processed Food, mainly Sausage
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چکیده
منابع مشابه
A – Raw Food B – Processed Food A – Raw Food B – Processed Food 1 . Apple Apple
Background: Despite the first documented case of food allergy to cooked food in 1921 by Prausnitz and Kustner, all commercial food antigens are prepared from raw food. Furthermore, all IgE and IgG antibodies against dietary proteins offered by many clinical laboratories are measured against raw food antigens. Methods: We developed an enzyme-linked immunosorbent assay for the measurement of IgE,...
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Both clays and calcium silicate hydrates(the main hydration products of Portland cements) exhibit a microstructure made up of lamellar particles. The microscopic mechanism responsible for the macroscopic creep of such materials is often described as the relative sliding of the sheets. This paper proposes a micromechanical approach to estimate the macroscopic creep behavior rising from this micr...
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Background and Objectives: : Nowadays, the tendency to use low-fat food is so obvious among consumers. Removing food fat leads to undesirable sensory and performance characteristics. Thus, different compounds have been introduced as fat replacer in order to produce low-fat food products. The aim of this study was to reduce the used fat in sausage production by using emulsion filled gel. Mater...
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ژورنال
عنوان ژورنال: Nippon Shokuhin Kagaku Kogaku Kaishi
سال: 2005
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.52.517