Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira's Methods in Food Analysis PDF

By Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira

ISBN-10: 1482231956

ISBN-13: 9781482231953

This publication stories equipment of study and detection within the region of nutrition technology and expertise. each one bankruptcy offers with determination/quantification analyses of caliber parameters in nutrition, protecting subject matters resembling lipids, colour, texture, and rheological houses in several foodstuff items. The publication specializes in the most typical equipment of study, proposing methodologies for particular paintings stipulations. It presents a reference for nutrients engineers and researchers operating within the zone of foodstuff technology and know-how in addition to undergraduate and postgraduate students.

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Journal of Texture Studies. 8: 257–282. A. 1987. Predicting the flow properties of food suspensions of plant origin. Food Technology. 41(3): 85–88. A. O. 1974. Flow properties of tropical fruit purees. Journal of Food Science. 39: 160–161. A. 1986. Rheological properties of fluid foods. A. H. ). Engineering Properties of Foods, Academic Press, San Diego, USA. N. R. 1986. Rheology of apple sauce: effect of apple cultivar, firmness, and processing parameters. Journal of Food Science. 51: 176–179.

Food Analysis. A. D. K. 1979. Structural failure in selected raw fruits and vegetables. Journal of Texture Studies. 10: 371–400. , Singh, R. T. 2004. Rheological properties of banana puree at high temperatures, International Journal of Food Properties. 7: 571–584. B. M. 1966. Thermal expansion and tensile properties of corn kernels and their relationship to cracking during drying. Transactions of ASAE 9: 556–561. T. A. 2003. Flow behavior of guava puree as a function of different enzyme treatments and concentration.

The yield stress of mango pulp decreased as temperature increased. Ahmed et al. (2005) studied the effect of high-pressure (HP) treatment (100–400 MPa for 15 or 30 min at 20 ºC) on the rheological characteristics and colour of fresh and canned mango pulps. Differences were observed in the rheological behaviour of fresh and canned mango pulps treated with HP. Shear stress-shear rate data of pulps were well described by the Herschel– Bulkley model. The consistency index (K) of fresh pulp increased with pressure level from 100 to 200 MPa while a steady decrease was noticed for canned pulp.

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Methods in Food Analysis by Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira

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