Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

Journal of Food Engineering

Volumn 104, Issue 4, 2011, Pages 557-564

  Hernandez Carrion M ^a   Guardeno L M ^a   Carot, J M ^a   Perez Munuera I ^a   Quiles, A ^a   Hernando, I ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

CLSM; Dielectric properties; Fat; Image analysis; Microwave; Sauces

Indexed keywords

AGITATION SPEED; CLSM; CONVENTIONAL OVENS; DIELECTRIC CONSTANTS; FAT; FAT GLOBULES; FREEZE-THAW CYCLES; LOSS FACTOR; OLIVE OIL; SAUCES; SOY OIL; STRUCTURAL STABILITIES; SUNFLOWER OIL;

DRYING OILS; IMAGE ANALYSIS; MICROWAVE HEATING; MICROWAVE OVENS; MICROWAVES; OVENS; STABILITY; STOVES; THAWING;

DIELECTRIC PROPERTIES;

GLYCINE MAX; HELIANTHUS;

EID: 79952438179     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.01.017     Document Type: Article

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