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Rheological characterization of amaranth protein gels

Tipo de material: TextoTextoSeries ; Food Hydrocolloids, 19(5), p.889-898, 2005Trabajos contenidos:
  • Avanza, M.V
  • Puppob, M.C
  • Añon, M.C
Recursos en línea: Resumen: Gel forming properties of amaranth proteins at different thermal conditions and protein concentration were studied. Gel point (G0 and G00 crossover)and gelation kinetics (G0 vs. time)were analyzed. The type of gel formed from the rheological point of view was studied analyzing the rheograms obtained from frequency sweeps. Texture properties of cold-set gels were analyzed by TPA assays. Minimum conditions for gelation were 7
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Gel forming properties of amaranth proteins at different thermal conditions and protein concentration were studied. Gel point (G0 and G00 crossover)and gelation kinetics (G0 vs. time)were analyzed. The type of gel formed from the rheological point of view was studied analyzing the rheograms obtained from frequency sweeps. Texture properties of cold-set gels were analyzed by TPA assays. Minimum conditions for gelation were 7

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