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Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure.

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Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure.

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Arocas, A.; Sanz, T.; Hernando Hernando, MI.; Fiszman, SM. (2011). Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure. Food Hydrocolloids. 25(6):1554-1562. doi:10.1016/j.foodhyd.2011.01.013

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/74007

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Title: Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure.
Author:
UPV Unit: Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The purpose of this study was to compare the effects of microwave thawing and water bath thawing on white sauces prepared with two different native starches (potato and corn) and a modified waxy maize starch. The linear ...[+]
Subjects: Freezing , Microstructure , Rheology , Sauces , Starch , Thermography
Copyrigths: Cerrado
Source:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2011.01.013
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodhyd.2011.01.013
Thanks:
The authors are grateful to the Spanish Ministry of Science and Innovation for financial support (AGL2009-12785-C02-01) and to Cargill for kindly supplying the starch samples. Mary Georgina Hardinge provided assistance ...[+]
Type: Artículo

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