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Artículo
Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
(Elsevier, 2016)
This work is focused on emulsifying properties of pea, chickpea and lentil protein isolates at acidic conditions (pH 3), as affected by protein concentration and ionic strength. Emulsions characteristics and stability ...
Artículo
Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates
(Elsevier, 2012)
In this paper, the effect of the initial and advanced steps of glycosylation by Maillard reaction (MR) (glycation) of β-lactoglobulin (β-Lg) with galactose on the interfacial and foaming (foamability and foam stability) ...
Artículo
Online monitoring of electrical conductivity of wine induced by ultrasound
(Taylor & Francis, 2016)
We assessed the effects of ultrasonic frequency, power, temperature and exposure time on the electric conductivity (EC) of wine to evaluate the feasibility of the online EC monitoring as an indicator to reflect the changes ...
Artículo
New View to Obtain Dryer Food Foams with Different Polysaccharides and Soy Protein by High Ultrasound
(Hindawi Publishing Corporation, 2014)
The objective of this work was to determine the effects of high intensity ultrasound application on the foaming properties of soy protein-polysaccharides mixed solutions. To this end, foaming parameters during foam formation ...
Artículo
Influencia del procesado térmico sobre la reología de geles de albumen de huevo
(Asociación de Químicos e Ingenieros del Institut Químic de Sarrià, 2010)
El objetivo del trabajo ha consistido en la caracterización del proceso de gelificación térmica de dispersiones de albumen de huevo mediante ensayos viscoelásticos dinámicos. Las variables estudiadas han sido el tiempo de ...
Artículo
Aportaciones de la Ingeniería Química al desarrollo y evolución de la industria alimentaria
(Colegio Oficial de Peritos e Ingenieros Técnicos Industriales de Sevilla, 2011)
La industria alimentaria se ocupa de la elaboración, transformación, preparación, conservación y envasado de los alimentos, productos destinados al consumo humano y animal. Las materias primas de esta industria consisten ...
Artículo
Biodiesel production from olive-pomace oil of steam-treated alperujo
(Elsevier, 2014)
Recently interest has been revived in the use of plant-derived waste oils as renewable replacements for fossil diesel fuel. Olive–pomace oil (OPO) extracted from alperujo (by-product of processed olives for olive oil ...
Artículo
Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization
(CSIC, 2015)
The goal of this work was to investigate the influence of the emulsification method on the rheological properties, droplet size distribution and physical stability of O/W green emulsions formulated with an eco-friendly ...
Artículo
Monitoring polythionate bio-oxidation by conductivity measurement
(Elsevier, 2016)
Polythionates are formed by the incomplete oxidation of sulphide minerals in the grinding and flotation circuits, and particularly of those containing pyrite. Polythionate levels in the recycling water must be adjusted; ...
Artículo
Interfacial rheology and conformations of triblock copolymers adsorbed onto the water-oil interface
(Elsevier, 2012)
The conformation and the dilatational properties of three non-ionic triblock PEO-PPO-PEO (where PEO is polyethyleneoxide and PPO is polypropyleneoxide) copolymers of different hydrophobicity and molecular weight were ...