The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...

This paper presets the study of the rheological characteristics of the concentrated polyethylene-polypropylene copolymer solutions over the temperature range of 313-363 K and for shear rates between 3 and 1312 s-1. The measurements were performed on a Haake VT 550 rotational rheometer with a HV1 sensor. The rheology of the concentrated solutions is influenced by the shear rate, temperature and ...

The use of exopolysaccharides (EPS) in industrial product formulations has increased in recent years due to their ability to increase the viscosity of solutions or cause the formation of gels, affecting the texture of products. In industry, EPS can be added as gelling, thickening and stabilizing agents in foods, pharmaceuticals and cosmetics. In this context, EPS from nitrogen-fixing rhizobial ...

Rheology of powder suspensions is a key factor in many processing routes, and better understanding of the parameters that control the rheology improves technical progress by reducing the empirical factors in the formulation of powder slurries. The strict requirements for the production of transparent polycrystalline alumina demand a fundamental understanding of powder handling and processing st...

To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the in...