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Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt

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Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt

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Guardeño Expósito, LM.; Catalá Civera, JM.; Plaza González, PJ.; Sanz, T.; Salvador, A.; Fiszman, S.; Hernando Hernando, MI. (2010). Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt. Journal of Food Engineering. 98(1):34-43. https://doi.org/10.1016/j.jfoodeng.2009.12.004

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Title: Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt
Author: Guardeño Expósito, Luis Miguel Catalá Civera, José Manuel Plaza González, Pedro José Sanz, T. Salvador, A. Fiszman, S. Hernando Hernando, Mª Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Comunicaciones - Departament de Comunicacions
Issued date:
Abstract:
The dielectric properties of salted systems based on different hydrocolloids (native or modified starches, or on iota, lambda, or kappa carrageenan) as models for microwaveable white sauces were studied. Microstructural ...[+]
Subjects: Sauces , Dielectric properties , Microwave , Microstructure , Starch , Carrageenan , Rheology
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2009.12.004
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.jfoodeng.2009.12.004
Project ID:
info:eu-repo/grantAgreement/MEC//AGL2006-11653-C02-01/ES/USO DE HIDROCOLOIDES EN LA OPTIMIZACION DE ALIMENTOS PRECOCINADOS PARA HORNOS DE MICROONDAS. IMPACTO SOBRE LA REOLOGIA, TEXTURA Y PROPIEDADES SENSORIALES/
info:eu-repo/grantAgreement/MEC//AGL2006-11653-C02-02/ES/USO DE HIDROCOLOIDES EN LA OPTIMIZACION DE ALIMENTOS PRECOCINADOS PARA MICROONDAS. ESTABILIDAD QUIMICA Y MICROESTRUCTURAL/
Thanks:
The authors are grateful for the economic support (project AGL2006-11653-C01 and C02) received from the Ministerio de Ciencia e Innovacion and the grant awarded to L.M. Guardeno. The authors also appreciate lecturer J.M. ...[+]
Type: Artículo

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