Results 1 to 10 of about 27,028 (210)
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions [PDF]
Foods, 2023 Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein ...
Pere Morell +3 more
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Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties [PDF]
Foods, 2020 Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin ...
César Ozuna +4 more
doaj +2 more sources
Ingenius: Revista de Ciencia y Tecnología, 2019 Los recubrimientos metálicos son métodos ampliamente utilizados para la protección contra la corrosión de aleaciones metálicas, siendo el proceso de cincado por inmersión en caliente uno de los que presenta mayor evolución a nivel industrial. El objetivo
Jeanette Pamela Hernández Martínez +1 more
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Improving Microwave Heating using Polysaccharides as Thickeners
Czech Journal of Food Sciences, 2009 The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and κ-carrageenan and native and modified starches were used as thickeners. Five model systems were prepared, each one with
L. M. Guardeño +5 more
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Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
Czech Journal of Food Sciences, 2009 Proteins, lipids and structural changes in white sauces after being stored at -18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractions were quantified by N-Kjeldahl.
L. M. Guardeño +4 more
doaj +1 more source
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
Czech Journal of Food Sciences, 2009 The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after the treatments was too studied.
R. Marco-Molés +3 more
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Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation
Czech Journal of Food Sciences, 2009 The aim of this work was to study the main chemical changes in the protein fraction (SDS-PAGE) and the microstructure (TEM) of whole liquid egg treated with HPH and stored one week at 4°C.
R. Marco-Molés +3 more
doaj +1 more source
Revista de Metalurgia, 1999 Se presenta la influencia de la microestructura en el comportamiento de los alabes móviles con banda integrada de turbinas de gas bajo condiciones reales de trabajo.
Z. Mazur, C. Marino, J. Kubiak
doaj +1 more source
Revista de Metalurgia, 2007 En este trabajo se estudia el comportamiento reológico y la evolución microestructural de la aleación AA6063 sometida a dos vías de procesamiento diferentes: deformación en frío y fusión parcial (proceso SIMA) y agitación magneto hidrodinámica durante su
O. Bustos +5 more
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Aleaciones cuasicristalinas Al93Fe3Cr2Ti2
Revista de Metalurgia, 2015 Se ha obtenido por atomización por gas polvo de la aleación Al93Fe3Cr2Ti2 (at%). Este polvo presenta una microestructura de una matriz de aluminio reforzada por precipitados icosaédricos de tamaño nanométrico.
Asunción García-Escorial +4 more
doaj +1 more source