کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6488410 | 1416463 | 2017 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of storage conditions on the functional properties of micellar casein powder
ترجمه فارسی عنوان
تأثیر شرایط ذخیره سازی بر خصوصیات عملکردی پودر کازئین میسلر
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
These results clearly suggest the (i) possibility to obtain reference ageing curves for each indicator, linking total rehydration time and the following indicators: fragmentation time, browning index and solubility (ii) possibility to identify several ageing similarities between severe and moderate storage conditions (iii) feasibility of applying accelerated ageing conditions to rapidly establish the shape of the reference ageing curves for a given MC powder, and (iv) possibility of predicting the rehydration time of the MC powder studied using reference ageing curves through the measurement of one indicator (fragmentation time, browning index and solubility). This predicting ability of the proposed approach has been ascertained by comparing experimental and predicted values of rehydration time for aged samples having undergone storage accidents.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 106, November 2017, Pages 181-192
Journal: Food and Bioproducts Processing - Volume 106, November 2017, Pages 181-192
نویسندگان
Sarah Nasser, Anne Moreau, Romain Jeantet, Alain Hédoux, Guillaume Delaplace,