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Volumn 30, Issue 1, 1999, Pages 43-58

Rheological characterization of "Dulce de Leche" by dynamic and steady shear measurements

Author keywords

[No Author keywords available]

Indexed keywords

ARGENTINA (FISH); AVES;

EID: 0033240947     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1999.tb00201.x     Document Type: Article
Times cited : (23)

References (16)
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    • Figoni, P.I.1    Shoemaker, C.F.2
  • 2
    • 0001026089 scopus 로고
    • Flow properties of dulce de leche, a typical Argentine dairy product
    • HOUGH, G., MORO, O., SEGURA, J. and CALVO, N. 1988. Flow properties of dulce de Leche, a typical Argentine dairy product. J. Dairy Sci. 71, 1783-1788.
    • (1988) J. Dairy Sci. , vol.71 , pp. 1783-1788
    • Hough, G.1    Moro, O.2    Segura, J.3    Calvo, N.4
  • 3
    • 0009098076 scopus 로고
    • Manufacture of caramel
    • LEES, R. 1973. Manufacture of caramel. Food Manufacture 48, 45-47.
    • (1973) Food Manufacture , vol.48 , pp. 45-47
    • Lees, R.1
  • 4
    • 33847804911 scopus 로고
    • Squeezing flow between parallel disks. 1. Theoretical analysis
    • LEIDER, P.J. and BIRD, R.B. 1974. Squeezing flow between parallel disks. 1. Theoretical analysis. I&EC Fund. 13, 336-341.
    • (1974) I&EC Fund. , vol.13 , pp. 336-341
    • Leider, P.J.1    Bird, R.B.2
  • 5
    • 85009911048 scopus 로고
    • A new empirical model to simulate transient shear stress growth in semi-solids foods
    • MASON, P.L., BISTANY, K.L., PUOTI, M.G. and KOKINI, J.L. 1982. A new empirical model to simulate transient shear stress growth in semi-solids foods. J. Food Process Engineering 6, 219-233.
    • (1982) J. Food Process Engineering , vol.6 , pp. 219-233
    • Mason, P.L.1    Bistany, K.L.2    Puoti, M.G.3    Kokini, J.L.4
  • 7
    • 0000634425 scopus 로고
    • Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
    • NAVARRO, A.S., MARTINO, M.N. and ZARITZKY, N.E. 1995. Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase. J. Food Eng. 26, 481-495.
    • (1995) J. Food Eng. , vol.26 , pp. 481-495
    • Navarro, A.S.1    Martino, M.N.2    Zaritzky, N.E.3
  • 8
    • 0031498638 scopus 로고    scopus 로고
    • Correlation between transient rotational viscometry and dynamic oscillatory test for viscoelastic starch based systems
    • NAVARRO, A.S., MARTINO, M.N. and ZARITZKY, N.E. 1997. Correlation between transient rotational viscometry and dynamic oscillatory test for viscoelastic starch based systems. J. Texture Studies 28, 365-385.
    • (1997) J. Texture Studies , vol.28 , pp. 365-385
    • Navarro, A.S.1    Martino, M.N.2    Zaritzky, N.E.3
  • 9
    • 0009178615 scopus 로고
    • The texture of agar and the conditions for its application
    • OKABE, M. 1970. The texture of agar and the conditions for its application. Food Ind. 13, 1.
    • (1970) Food Ind. , vol.13 , pp. 1
    • Okabe, M.1
  • 13
    • 0000097836 scopus 로고
    • The effect of pH and temperature on the rheological behavior of Dulce de Leche, a typical dairy Argentine product
    • ROVEDO, C.O., VIOLLAZ, P.E. and SUAREZ, C. 1991. The effect of pH and temperature on the rheological behavior of Dulce de Leche, a typical dairy Argentine product. J. Dairy Sci. 74, 1497-1502.
    • (1991) J. Dairy Sci. , vol.74 , pp. 1497-1502
    • Rovedo, C.O.1    Viollaz, P.E.2    Suarez, C.3
  • 14
    • 0345468711 scopus 로고
    • Agar
    • (R.L. Whistler, ed.), Academic Press, New York
    • SELBY, H.H. and SELBY, T.A. 1959. Agar. In Industrial Gums. (R.L. Whistler, ed.) pp. 15-49, Academic Press, New York.
    • (1959) Industrial Gums , pp. 15-49
    • Selby, H.H.1    Selby, T.A.2
  • 16
    • 0000452052 scopus 로고
    • Breakdown of thixotropic structure as a function of time
    • WELTMAN, R.N. 1943. Breakdown of thixotropic structure as a function of time. J. Appl. Phys. 14, 343-350.
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    • Weltman, R.N.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.