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Impacto microestructural, físico y sensorial del almidón e inulina en la formulación de salsas blancas libres de gluten y lactosa, con bajo contenido calórico

Arango Osorno, María Cecilia (Universitat Politècnica de València, 2013-04-11)

[ES] El objetivo de este trabajo es obtener nuevas formulaciones de salsas blancas libres de gluten y lactosa, con alto valor proteico y bajo contenido calórico y estudiar su microestructura por microscopía óptica (LM) y ...
Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage

Córdoba Sequeira, Arturo; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2012)

In this work, the effect the preparation method (two different stirring systems at two temperatures and times), fibre concentration (between 2% and 3%), temperature (between 10 °C and 50 °C) and storage time (between 24 h ...
Rheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperature

Carregari-Polachini, T.; Mulet Pons, Antonio; Carcel, Juan A.; Telis Romero, J. (Elsevier, 2019-09)

[EN] Understanding the characterization and rheological behavior of acid suspensions of cassava bagasse provides essential information for the design of conversion processes. Samples with different cassava bagasse ...

Mostrando ítems 1-3 de 3