Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior
نویسندگان
چکیده
منابع مشابه
Determination of the Rheological Properties of Mayonnaise
The instrument for determination the texture with air puff’s Foodtexture Puff Device (FPD) is a new device that yields contactless, fast, easy and non-destructive rheological measurements of food products. The instrument applies a controlled air pulse to the surface of a food product, while a laser distance sensor measures the deformation. This approach can be considered as an alternative metho...
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Štern P., pokorný J., Šedivá A., Panovská Z. (2008): Rheological and sensory characteristics of yoghurt-modified mayonnaise. Czech J. Food Sci., 26: 190–198. Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and...
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The biogas process has long been a part of our biotechnical solutions for the handling of sewage sludge and waste. However, in many cases the existing process applications need to be optimized to improve the extent of biogas production as a part of the energy supply in a sustainable and viable society. Although the principles are well known, process disturbances and poor substrate utilization i...
متن کاملcellular behavior and scanning electron microscope evaluation of pro-root mta, root mta and modified mta on fibroblast l929
چکیده ندارد.
15 صفحه اولRheological behavior of microemulsions.
We study the stationary and transient behaviors of a microemulsion phase subjected to a shear flow. The system is described by a diffusion-convective equation that generalizes the usual Cahn-Hilliard equation. Nonlinear terms are treated in a self-consistent approximation. Shear, first and second normal stresses are calculated as momenta of the structure factor. Shear thinning is observed in st...
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ژورنال
عنوان ژورنال: CyTA - Journal of Food
سال: 2019
ISSN: 1947-6337,1947-6345
DOI: 10.1080/19476337.2019.1607561