ISBN: 363971072X

[EAN: 9783639710724], Neubuch, Publisher/Verlag: Scholar's Press | And Their Fat Substitution Potential In The Meat Industry | Texture profile analysis, small deformation rheology, a… Más…

[EAN: 9783639710724], Neubuch, Publisher/Verlag: Scholar's Press | And Their Fat Substitution Potential In The Meat Industry | Texture profile analysis, small deformation rheology, and a back extrusion technique were utilized to identify and understand factors that affect ethylcellulose (EC) oleogel mechanical properties. Oil type, polymer molecular weight, polymer concentration, and surfactant incorporation were determined to be important factors that could be used to modify mechanical properties. Cryo-scanning electron micrographs revealed a a continuous polymer network entrapping oil filled pores. Significant differences in pore size (p 0.05) were found in gels made with different vegetable oils, polymer concentrations, and when a surfactant was utilized in the oleogels however; the molecular weight of EC was not found to have a significant impact on average pore size. Canola oil oleogels were added into comminuted meat products for the first time as a substitute for added animal fat, producing product that did not differ texturally from control products. Finally, surface plasmon resonance (SPR) and ultraviolet light spectrophotometry (ULS) were also utilized in an attempt to provide quantitative protein-lipid interaction data. | Format: Paperback | Language/Sprache: english | 330 gr | 220x150x12 mm | 236 pp, [PU: VDM Verlag Dr. Müller, Saarbrücken]<

2014, ISBN: 9783639710724

[ED: Softcover], [PU: Scholar's Press], Texture profile analysis, small deformation rheology, and a back extrusion technique were utilized to identify and understand factors that affect e… Más…

[ED: Softcover], [PU: Scholar's Press], Texture profile analysis, small deformation rheology, and a back extrusion technique were utilized to identify and understand factors that affect ethylcellulose (EC) oleogel mechanical properties. Oil type, polymer molecular weight, polymer concentration, and surfactant incorporation were determined to be important factors that could be used to modify mechanical properties. Cryo-scanning electron micrographs revealed a a continuous polymer network entrapping oil filled pores. Significant differences in pore size (p 0.05) were found in gels made with different vegetable oils, polymer concentrations, and when a surfactant was utilized in the oleogels however; the molecular weight of EC was not found to have a significant impact on average pore size. Canola oil oleogels were added into comminuted meat products for the first time as a substitute for added animal fat, producing product that did not differ texturally from control products. Finally, surface plasmon resonance (SPR) and ultraviolet light spectrophotometry (ULS) were also utilized in an attempt to provide quantitative protein-lipid interaction data. 2014. 236 S. 220 mm Versandfertig in 6-10 Tagen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Offene Rechnung (Vorkasse vorbehalten)<

ISBN: 9783639710724

Paperback, [PU: SPS], Texture profile analysis, small deformation rheology, and a back extrusion technique were utilized to identify and understand factors that affect ethylcellulose (EC)… Más…

Paperback, [PU: SPS], Texture profile analysis, small deformation rheology, and a back extrusion technique were utilized to identify and understand factors that affect ethylcellulose (EC) oleogel mechanical properties. Oil type, polymer molecular weight, polymer concentration, and surfactant incorporation were determined to be important factors that could be used to modify mechanical properties. Cryo-scanning electron micrographs revealed a a continuous polymer network entrapping oil filled pores. Significant differences in pore size (p <0.05) were found in gels made with different vegetable oils, polymer concentrations, and when a surfactant was utilized in the oleogels however; the molecular weight of EC was not found to have a significant impact on average pore size. Canola oil oleogels were added into comminuted meat products for the first time as a substitute for added animal fat, producing product that did not differ texturally from control products. Finally, surface plasmon resonance (SPR) and ultraviolet light spectrophotometry (ULS) were also utilized in an attempt to provide quantitative protein-lipid interaction data.<

ISBN: 363971072X

Microstructure And Mechanical Properties Of Ethylcellulose Oleogels ab 58.9 EURO And Their Fat Substitution Potential In The Meat Industry Medien > Bücher, [PU: VDM Verlag Dr. Müller, Saa… Más…

Microstructure And Mechanical Properties Of Ethylcellulose Oleogels ab 58.9 EURO And Their Fat Substitution Potential In The Meat Industry Medien > Bücher, [PU: VDM Verlag Dr. Müller, Saarbrücken]<

2014, ISBN: 363971072X

Kartoniert / Broschiert, mit Schutzumschlag neu, [PU:SPS]