THIXOTROPY AS A MEASURE OF LIQUID FOOD PRODUCS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 1
Abstract
Thixotropy has been found to be a rheological phenomenon of great importance in industry including the food industry. Generally, it is a measure of substance instability owing to the formation and destruction of its internal structure. It depends on the time and rate of shear, as well as on the mechanical phenomena occurring within the material. Among other things, thixotropy is applied, on a large scale, in the confectionery industry for the purpose of describing phenomena occurring during the conching of chocolate masses. Starch gels (gruels) are characterized by a structure highly instable in time. Thixotropic characteristics are measured and applied to characterize this instability (changeability in time).
Authors and Affiliations
Marek Sikora, Greta Adamczyk, Magdalena Krystyjan
EFFECT OF NATURAL ANTIOXIDANTS ON COLOUR STABILITY OF CURED MEAT PRODUCTS
The objective of this study was the attempt to increase the colour stability of cured meat products stored at chilling conditions, which were manufactured with the addition of natural antioxidants in the form of...
SYNTHESIS, THERMAL STABILITY, AND ANTIOXIDANT ACTIVITY OF LONG-CHAIN ALKYL ESTERS OF FERULIC ACID
YIELDING AND ECONOMIC EFFICIENCY OF OATS CROPS ULTIVATED USING PURE AND MIXED SOWING STANDS IN ORGANIC AND CONVENTIONAL FARMING SYSTEMS
In a two factor field experiment, the yielding level and economic efficiency were studied of oats cultivated using pure sowing stands and mixed stands of oats, spring barley, and spring triticale. The cereals studied w...
Ocena możliwości zastosowania chelatu aminokwasowego magnezu do wzbogacania jogurtu
Wśród związków magnezu wymienionych w wykazie zawartym w Rozporządzeniu Komisji (WE) nr 1170/2009 znajduje się diglicynian magnezu, czyli chelat aminokwasowy magnezu. Składa się on z glicyny i magnezu elementarnego. Stos...
Effect of substituting sucrose with alternative sweeteners on properties of cake and confectionery products
The results were presented of research studies referring the effect of alternative sweeteners on the properties of cakes and confectionery products such as biscuits, wafers, and cakes having a spongy texture. The hithert...