rheological properties and stability of mint-enriched doogh produced by the fluid gel technology using denatured whey protein-xanthan
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منابع مشابه
the effect of some gums on stability and qualitative properties of doogh produced by the fluid gel technology using response surface methodology (rsm)
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در این پایان نامه، درهمتنیدگی بین یک سیستم نقطه کوانتومی دوگانه(مولکول نقطه کوانتومی) و میدان مورد مطالعه قرار گرفته است. از آنتروپی ون نیومن به عنوان ابزاری برای بررسی درهمتنیدگی بین اتم و میدان استفاده شده و تاثیر پارامترهای مختلف، نظیر تونل زنی(که توسط تغییر ولتاژ ایجاد می شود)، شدت میدان و نسبت دو گسیل خودبخودی بر رفتار درجه درهمتنیدگی سیستم بررسی شده اشت.با تغییر هر یک از این پارامترها، در...
15 صفحه اولeffect of gellan hydrocolloid on rheological properties and stabilization of a fiber-enriched doogh
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Beryllium oxide (BeO) nanopowder was synthesized using sol-gel method and the effects of changes of chemical reagents were investigated. Because of tissue equivalence and other outstanding thermoluminescence (TL) properties of the bulk material in X and γ dosimetry, the applicability of this nanostructure in TL dosimetry was studied following irradiation to the 137 C...
متن کاملXanthan production by Xanthomonas campestris using whey permeate medium.
Xanthan gum is a polysaccharide that is widely used as stabilizer and thickener with many industrial applications in food industry. Our aim was to estimate the ability of Xanthomonas campestris ATCC 13951 for the production of xanthan gum by using whey as a growth medium, a by-product of dairy industry. X. campestris ATCC 13951 has been studied in batch cultures using a complex medium for the d...
متن کاملInfluence of pH and protein concentration on rheological properties of whey protein dispersions
This experiment was carried out to study the flow properties of whey protein (WP) dispersions as influenced by pH and protein concentration. All WP dispersions showed shear thinning behaviour around the ambient temperature which was not affected by pH at low protein concentrations (10%). Consistency coefficient of the dispersions was significantly (P < 0.05) affected by pH while the flow behavi...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۳، شماره ۴، صفحات ۵۵۳-۵۶۵
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