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Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

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Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

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Hernández Carrión, M.; Guardeño Expósito, LM.; Carot, JM.; Perez Munuera, I.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2011). Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven. Journal of Food Engineering. 104(4):557-564. doi:10.1016/j.jfoodeng.2011.01.017

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Title: Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
This paper describes the microstructure and dielectric properties of white sauces prepared with different fats (sunflower oil, olive oil, soy oil, and butter) and agitation speeds (350, 1100 and 3250 rpm). The structural ...[+]
Subjects: CLSM , Dielectric properties , Fat , Image analysis , Microwave , Sauces , Agitation speed , Conventional ovens , Dielectric constants , Fat globules , Freeze-thaw cycles , Loss factor , Olive oil , Soy oil , Structural stabilities , Sunflower oil , Drying oils , Microwave heating , Microwave ovens , Microwaves , Ovens , Stability , Stoves , Thawing , Glycine max , Helianthus
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.01.017
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2011.01.017
Thanks:
The authors are grateful for the economic support (project AGL2006-11653-C02) received from the Spanish Ministry of Science and Innovation.
Type: Artículo

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