Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1554-1562

  Arocas, Amparo ^a   Sanz, Teresa ^a   Hernando, María Isabel ^b   Fiszman, Susana M ^a  

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Freezing; Microstructure; Microwave; Rheology; Sauces; Starch; Thermography

Indexed keywords

ELASTICITY; FREEZING; MICROSTRUCTURE; MICROWAVE HEATING; THAWING; THERMOGRAPHY (IMAGING);

FREEZING; LINEAR VISCOELASTICITY; NATIVE STARCH; QUALITY CHARACTERISTIC; SAUCE; STARCH RETROGRADATION; STARCH-BASED; THERMOGRAPHY; WATER BATHS; WAXY MAIZE STARCH;

STARCH;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 79955030130     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.01.013     Document Type: Article

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