Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt

Journal of Food Engineering

Volumn 98, Issue 1, 2010, Pages 34-43

  Guardeno L M ^a   Catala Civera J M ^a   Plaza Gonzalez P ^a   Sanz, T ^b   Salvador, A ^b   Fiszman, S M ^b   Hernando, I ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Carrageenan; Dielectric properties; Microstructure; Microwave; Rheology; Sauces; Starch

Indexed keywords

CARRAGEENAN; CARRAGEENANS; CRYO-SEM; DIELECTRIC BEHAVIOUR; FLOW PROPERTIES; FREE WATER; LOSS FACTOR; MICRO-STRUCTURAL; MODEL SYSTEM; MODIFIED STARCHES; PENETRATION DEPTH; POSITIVE EFFECTS; RHEOLOGICAL PROPERTY; SALT CONTENT; STARCH CONCENTRATION;

ELASTICITY; HEATING; MICROSTRUCTURE; MICROWAVES; PLASTICITY; RHEOLOGY; STARCH; VISCOSITY; WATER CONTENT;

DIELECTRIC PROPERTIES;

EID: 74449090803     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.004     Document Type: Article

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