K Nn mK - Amecamex.org.mx

More documents

Recommendations

Info

FSB1-2004 Food Sience and Food Biotechnology in Developing Countries REFERENCES. 1. Almidones Modificados (Online) Find in http://www.bioaplicaciones.galeon.com.Der.html (Verify 8 abr 2003) 2. Almidones Modificados PURE-GEL B900 y PURE-SET B950 (Online) Find in http://www.orgpeisa.com.mx/prod/index.html (Verify 10 sep 2003) 3. AOAC 1994. Official Methods of Analysis. 14 th ed. Association of Official Analytical Chemists Washington 4. Badui, D.S. 1999. Química de los Alimentos. Alambra Universidad México D.F. pag. 89-98 5. Kirk, R.S., R. Sawyer y A. Egan. 1999. Composición y Análisis de los Alimentos de Pearson. 2ª ed. CECSA México D.F. 777 pag. 6. Muller, H. G. 1973. Introducción a la Reología de los Alimentos 1ª ed en español. Acribia Zaragoza España 174 pag. 7. Pomeranz, Y. and C.G. Melona. 1987. Food Analysis Theory and Practice 2 nd ed. AVI New York USA pag. 483-485 8. Shoemaker, C.F., J.I. Lewis and M.S. Tamura. 1987. Instrumental far Rheological Measurements of Food. Food Technology. march: 80-84 9. Williams, P.C. and K.S. Fenol. 1969. Calorimetric determination of damaged starch in flour. Cereal Chem. 46:56 10. Yamazaki, W.T. 1953. An Alkaline water retention capacity test for the evaluation of cookie baking potentialities of soft winter wheat flours. Cereal Chem. 30:242
Food Science and Biotechnology in Developing Countries Process viscosity study on heterogeneous foods L. Medina Torres 1 *, E. Brito de la Fuente 2 , J.A. Gallegos Infante 3 1,2 Departamento de Alimentos y Biotecnología, Facultad de Química Universidad Nacional Autónoma de México., 04510 México, D.F. 3 Instituo Tecnológico de Durango Departamento de Ingenieria Química y Bioquímica Felipe Pescador 1930 Ote., Durango, Dgo. 34080., México Tel./Fax (5)56-22-53-08. email: luismt@servidor.unam.mx ABSTRACT The rheological properties are of great importance in food fluids as mermelades, salad dressing, soups, sauces and creams [Baudi, 1996]. The knowledge of rheological properties are very important in the industrial optimization as pumping, mixing, cooling, drying and others. The usual viscometers are not good for this systems cause the heterogeneous nature of the dispersion. With the objective of a best determination of the fluid properties it has been used the rheometry with mixing principles for heterogeneous systems. Key words: Non-Newtonian, process viscosity, heterogeneous foods, mixing principles.
Page 1 and 2:
FSB1 - 2004 Food Science and Biotec
Page 3 and 4:
Page 5 and 6:
Page 7 and 8:
FP06-2004 Food Science and Biotechn
Page 9 and 10:
FP06-2004 Food Science and Biotechn
Page 11 and 12:
FSB1-2004 Food Science and Biotechn
Page 13 and 14:
Determination of the effect of the
Page 15 and 16:
Graphic 3 presents the initial and
Page 17 and 18:
Page 19 and 20:
Page 21 and 22:
Page 23 and 24:
FSB1- 2004 Food Science and Biotech
Page 25 and 26:
Page 27 and 28:
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Page 37 and 38:
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
The Latin Square was selected like
Page 51 and 52:
4. The α-amylase has effects contr
Page 53 and 54:
Food Science and Biotechnology in D
Page 55 and 56:
Viscosity [Pa.s] 10 Yoghurt η e =
Page 57 and 58:
FSBI - 2004 Food Science and Biotec
Page 59 and 60: FSBI - 2004 Food Science and Biotec
Page 65 and 66: FSB1 - 2004 Food Science and Biotec
Page 69 and 70: Water and calcium absorption during
Page 71 and 72: Calcium absorption is shown in figu
Page 73 and 74: D (m2/s) 1.00E-09 9.00E-10 8.00E-10
Page 75 and 76: Tejate Drying Study Mendoza-Santiag
Page 77 and 78: The tejate dough is mainly constitu
Page 79 and 80: CONCLUSION A tejate formulation was
Page 81 and 82: problems can be controlled by doubl
Page 83 and 84: The primary emulsion was still visc
Page 85 and 86: Evaluation of microbial, physicoche
Page 87 and 88: Table 1. Microbiological results of
Page 89 and 90: BIBLIOGRAPHY g of H 2O/g of dry mat
Page 97 and 98: FSB1-2004 Food Science and Biotechn
Page 109: FSB1-2004 Food Sience and Food Biot
Page 113 and 114: Food Science and Biotechnology in D
Page 115 and 116: Food Science and Biotechnology in D
Page 117 and 118: . Texture attributes of sabila cube
show all

K Nn mK - Amecamex.org.mx

Create successful ePaper yourself

Delete template?

Save as template?