کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2435702 | 1107091 | 2006 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of tempering on the mechanical properties of whipped dairy creams
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
AbstactBulk rheological properties of natural whipped creams during and after a tempering treatment were followed. Tempering consisted of warming the systems up to a temperature between 15 and 30 °C and cooling down to 4 °C. Owing to this treatment, whipped creams clearly stiffened and could be stored for several weeks without any visible structural change. The storage modulus, G′, exhibited a dramatic increase when tempering was applied immediately after whipping and this modulus was used as an indicator of the tempering efficiency. An increase of the fat globule connectivity due to partial coalescence was one of the main factors explaining the consolidation of whipped creams.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 16, Issue 12, December 2006, Pages 1454–1463
Journal: International Dairy Journal - Volume 16, Issue 12, December 2006, Pages 1454–1463
نویسندگان
N. Drelon, E. Gravier, L. Daheron, L. Boisserie, A. Omari, F. Leal-Calderon,