کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099522 | 1082698 | 2007 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Advances in structure formation of anisotropic protein-rich foods through novel processing concepts
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Advances in structure formation of anisotropic protein-rich foods through novel processing concepts Advances in structure formation of anisotropic protein-rich foods through novel processing concepts](/preview/png/2099522.png)
چکیده انگلیسی
Development of protein-rich food products is currently limited by lack of scientific insights in structuring processes. The application of well-defined flow appears to be a good tool to create novel anisotropic food structures, on one hand, and to improve understanding of the behavior of protein-rich materials during processing, on the other hand. Concentrated protein dispersions show similarities with polymer systems under flow. Also in protein dispersions, the size of structural elements and interactions present account for structural changes due to flow. These insights can form a basis for the design of dedicated food structuring equipment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 18, Issue 11, November 2007, Pages 546–557
Journal: Trends in Food Science & Technology - Volume 18, Issue 11, November 2007, Pages 546–557
نویسندگان
Julita M. Manski, Atze J. van der Goot, Remko M. Boom,