| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278106 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠X-ray microtomography (μCT) for the analysis of fat microstructure and quantification of fat in four types of Mayonnaise. ⺠Dynamic-mechanical properties of the mayonnaise samples were also studied. ⺠Quantitative three-dimensional parameters describing the fat structure were calculated. ⺠Results show that a correlation exists among some microstructural and rheological parameters of the mayonnaise samples. ⺠μCT provided an accurate percentage volume and spatial distribution of the fat content present in the samples.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
J. Laverse, M. Mastromatteo, P. Frisullo, M.A. Del Nobile,