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Microwave heating effect on rheology and microstructure of white sauces

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Microwave heating effect on rheology and microstructure of white sauces

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Guardeño Expósito, LM.; Sanz, T.; Fiszman, S.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2011). Microwave heating effect on rheology and microstructure of white sauces. Journal of Food Science. 76(8):544-552. doi:10.1111/j.1750-3841.2011.02339.x

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Title: Microwave heating effect on rheology and microstructure of white sauces
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 microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological ...[+]
Subjects: Confocal laser scanning microscopy , Microwave , Rheology , Starch , White sauce , Carrageenan , Article , Chemistry , Confocal microscopy , Cooking , Flow kinetics , Food , Food handling , Methodology , Microwave radiation , PH , Hydrogen-Ion Concentration , Microscopy, Confocal , Microwaves
Copyrigths: Cerrado
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/j.1750-3841.2011.02339.x
Publisher:
Wiley
Publisher version: http://doi.org/10.1111/j.1750-3841.2011.02339.x
Thanks:
The authors are grateful for the economic support (project AGL2006-11653-C01 and C02) received from the Ministerio de Ciencia e Innovacion and the FPU grant awarded to L.M. Guardeno.
Type: Artículo

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