- -

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

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

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

Mostrar el registro sencillo del ítem

Ficheros en el ítem

[Cerrado]
Nombre: Guardeño, LM - ...
Tamaño: 1.810Mb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor
dc.contributor.author Guardeño Expósito, Luis Miguel es_ES
dc.contributor.author Catalá Civera, José Manuel es_ES
dc.contributor.author Plaza González, Pedro José es_ES
dc.contributor.author Sanz, T. es_ES
dc.contributor.author Salvador, A. es_ES
dc.contributor.author Fiszman, S. es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2016-02-05T06:47:44Z
dc.date.available 2016-02-05T06:47:44Z
dc.date.issued 2010-05
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/60646
dc.description.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 and rheological properties were also studied to better understand the dielectric behaviour. As expected, salt had a significantly positive effect (p < 0.05) on both dielectric properties. Raising the starch concentration significantly lowered (p < 0.05) the loss factor, whereas increasing the carrageenan did not. None of the hydrocolloids significantly affected the penetration depth. The decrease in the loss factor could be related to a decrease in the free water content which was observed by Cryo-SEM. Free water and salt content seemed to be the major factors to control for microwave heating of hydrocolloid-thickened systems. (C) 2009 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship 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. Carot's help in the statistical treatment of data, the R&D&D&I Linguistic Assistance Office, Universidad Politecnica de Valencia (Spain), for translating this paper and Mary Georgina Hardinge for copy editing. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Sauces es_ES
dc.subject Dielectric properties es_ES
dc.subject Microwave es_ES
dc.subject Microstructure es_ES
dc.subject Starch es_ES
dc.subject Carrageenan es_ES
dc.subject Rheology es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification TEORIA DE LA SEÑAL Y COMUNICACIONES es_ES
dc.title Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2009.12.004
dc.relation.projectID 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/ es_ES
dc.relation.projectID 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/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Comunicaciones - Departament de Comunicacions es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.jfoodeng.2009.12.004 es_ES
dc.description.upvformatpinicio 34 es_ES
dc.description.upvformatpfin 43 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 98 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 37534 es_ES
dc.identifier.eissn 1873-5770
dc.contributor.funder Ministerio de Educación y Ciencia es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem