Physicochemical Properties and Rheological Behaviour of Gaz-Angubin
نویسندگان
چکیده
منابع مشابه
dynamic vapor sorption properties of gaz-angubin
gaz-angubin is a sweet exudate naturally produced by an insect from the gavan-e-gaz-angubin plant. adsorption and desorption isotherms for a gaz-angubin sample were determined at 15° and 25°c over a range of relative humidity from 0 to 90% using a dynamic vapor sorption system. at different levels of relative humidity, changes in sample mass were continuously measured versus time and described ...
متن کاملPhysicochemical Properties and Rheological Behaviour of Ficus glumosa Gum in Aqueous Solution
The physicochemical properties, cationic composition and rheological behaviour of exudates from Ficus glumosa were investigated. The gum was found to be mild acidic, ionic and soluble in water but insoluble in organic solvents. The trend for the decreasing concentration of elements determined in the gum sample is Mg > Ca > Mn > Zn > Fe > Ni > Cu > Cd > Pb. Rheological properties of the gums hav...
متن کاملRheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content
In this study the rheological and physicochemical properties of four types of honeys, two poly floral (Mountain, Forest) and two mono floral (Sunflower, Ivy), were investigated. Rheological characteristics of honeys were evaluated at different temperatures (10, 15, 20, 25 and 30ºC). All the honeys exhibited Newtonian behavior for shear rate in the range of 1.045-41.8 s-1. The viscosity of sampl...
متن کاملPhysicochemical and Rheological Properties and Microstructure of Canola oil as Affected by Monoacylglycerols
Background and Objectives: Canola oil is very low in saturated fatty acid (~8 %), which makes it suitable for application as dressing for salad. Canola oil is liquid, thus its application in the production of margarine and shortening is limited. The present study provides information about the effects of monoacylglycerols (MAG) as the structuring agent on physical, microstructure and rheologica...
متن کاملSome Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia
Background and Objectives: Zedo gum is exuded in three colours (white, yellow, and red) from Amygdalus scoparia. It is used in both food and non-food industries, as well as in traditional medicine. This study aimed to determine the physicochemical and rheological properties of Zedo gum. Materials and Methods: Zedo gum was collected in Sirjan and classified into three groups, based on colour ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2009
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942910701784613