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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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dc.contributor.author Hernández Carrión, María es_ES
dc.contributor.author Guardeño Expósito, Luis Miguel es_ES
dc.contributor.author Carot, J. M. es_ES
dc.contributor.author Perez Munuera, Isabel es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Hernando Hernando, Mª Isabel
dc.date.accessioned 2016-09-27T08:21:57Z
dc.date.available 2016-09-27T08:21:57Z
dc.date.issued 2011
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/70461
dc.description.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 stability of sauces during thawing using conventional oven (CO) and microwave oven (MO) are studied. The results showed that, for fresh samples (not subjected to the freeze-thaw cycle) an increase in agitation speed during elaboration from 350 to 1100 rpm caused a significant decrease (p 0.05) affect fat globule size and shape, regardless of the agitation speed and type of fat. Sauces that were stable during the freeze-thaw cycle were obtained using speeds of 1100 and 3250 rpm. © 2011 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors are grateful for the economic support (project AGL2006-11653-C02) received from the Spanish Ministry of Science and Innovation. 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 CLSM es_ES
dc.subject Dielectric properties es_ES
dc.subject Fat es_ES
dc.subject Image analysis es_ES
dc.subject Microwave es_ES
dc.subject Sauces es_ES
dc.subject Agitation speed es_ES
dc.subject Conventional ovens es_ES
dc.subject Dielectric constants es_ES
dc.subject Fat globules es_ES
dc.subject Freeze-thaw cycles es_ES
dc.subject Loss factor es_ES
dc.subject Olive oil es_ES
dc.subject Soy oil es_ES
dc.subject Structural stabilities es_ES
dc.subject Sunflower oil es_ES
dc.subject Drying oils es_ES
dc.subject Microwave heating es_ES
dc.subject Microwave ovens es_ES
dc.subject Microwaves es_ES
dc.subject Ovens es_ES
dc.subject Stability es_ES
dc.subject Stoves es_ES
dc.subject Thawing es_ES
dc.subject Glycine max es_ES
dc.subject Helianthus es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2011.01.017
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.description.bibliographicCitation 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. https://doi.org/10.1016/j.jfoodeng.2011.01.017 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.jfoodeng.2011.01.017 es_ES
dc.description.upvformatpinicio 557 es_ES
dc.description.upvformatpfin 564 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 104 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 206909 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES


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