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Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein

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Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein

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Guardeño Expósito, LM.; Quiles Chuliá, MD.; Llorca Martínez, ME.; Pertusa, J.; Hernando Hernando, MI. (2013). Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein. Czech Journal of Food Sciences. 31(6):568-574. http://hdl.handle.net/10251/75251

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Title: Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave ...[+]
Subjects: Confocal laser scanning microscopy , Microwave heating , SDS-PAGE , Soy protein isolate , Starch
Copyrigths: Reserva de todos los derechos
Source:
Czech Journal of Food Sciences. (issn: 1212-1800 )
Publisher version: http://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=469_2012-CJFS
Thanks:
Support by the Ministerio de Ciencia e Innovación, Project No. AGL2006-11653-C02, and the FPU grant awarded to L.M. Guardeño.
Type: Artículo

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