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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 |