Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Barbara Erica del Valle Meza"'
Autor:
Barbara Erica del Valle Meza, Luis Alberto Brumovsky, Juan Manuel Peralta, Daiana Ayelen Beuter
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Revista de Ciencia y Tecnología (Misiones), 4-2021; 35(1): pp. 54-60 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt
Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
Universidad Nacional de Misiones
instacron:UNAM
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Revista de Ciencia y Tecnología (Misiones), 4-2021; 35(1): pp. 54-60 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt
Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
Universidad Nacional de Misiones
instacron:UNAM
Fil: Meza, Barbara Erica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET. Nodo Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina. Fil: Meza, Bárbara Erica del
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c73b8e94a43d86a81b64935b41231f1
https://doi.org/10.36995/j.recyt.2021.35.007
https://doi.org/10.36995/j.recyt.2021.35.007
Autor:
Juan Manuel Peralta, Susana Zorrilla, Barbara Erica del Valle Meza, Rubens Rosario Fernandes, D. Ian Wilson
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Aerated icings are a sweet, fat-rich, and uncooked type of glaze material made by whipping sugar and fat together to form a bubbly fluid. The rheological behaviour of full-fat and reduced-fat aerated icings was characterised using rotational rheometr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce66c0f122cdece322ea225dbe4f3721
https://www.repository.cam.ac.uk/handle/1810/316898
https://www.repository.cam.ac.uk/handle/1810/316898
Publikováno v:
Food and Bioproducts Processing. 110:16-25
Growth in consumer demand for healthier and/or reduced calorie foods often brings with it the requirement to match the performance of existing products. Cocoa-based coatings are widely used in food manufacturing and low-fat formulations need to meet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9be31cca74f158a64d405be1017ba71e
https://doi.org/10.1016/j.fbp.2018.04.005
https://doi.org/10.1016/j.fbp.2018.04.005
Publikováno v:
Food Hydrocolloids. 117:106689
In this work, the effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials used for food coating applications was studied. Full-fat and low-fat formulations with 0, 3, 6, and 9% of vegetable fat or microp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7603e44c895fdc9d68b736d6c9a2e885
https://doi.org/10.1016/j.foodhyd.2021.106689
https://doi.org/10.1016/j.foodhyd.2021.106689
Publikováno v:
Chemical Engineering Science. 168:391-402
Free-draining flow is observed in many practical and industrial situations. It is considered as a stage of a batch dip-coating process, where the draining of the fluid will form a liquid film over a substrate by gravity. The objective of this work wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f416f4181c669495d47b43adcaca1ee0
https://doi.org/10.1016/j.ces.2017.05.002
https://doi.org/10.1016/j.ces.2017.05.002
The colloidal state of calcium enriched milks during heating and its microstructures were analysed through interpretation of rheometric data with the Brownian aggregation theory, which can be considered as complementary to the methods currently used.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b61c49b4baccfcf9333a550a51b5d70c
https://linkinghub.elsevier.com/retrieve/pii/S0958694619301165
https://linkinghub.elsevier.com/retrieve/pii/S0958694619301165
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
This work focused on obtaining an improved and expanded general theoretical analysis of a two-dimensional film draining on a quasi-vertical plate, solving rigorous mass, momentum, and energy balances. A dimensional analysis and scaling was used to si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35738fe8ffa0f1cb2252ee2a897f378e
https://aip.scitation.org/doi/pdf/10.1063/1.5110480
https://aip.scitation.org/doi/pdf/10.1063/1.5110480
Publikováno v:
Industrial & Engineering Chemistry Research. 55:9295-9311
Industrial dip coating is a simple and easy to access technique that can be considered as a self-metered coating process. Practical applications of films obtained by this method include decorative, protective, and functional purposes. The objective o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8b1d50c03dc84b88c51a4f679a7473b
https://doi.org/10.1021/acs.iecr.6b02107
https://doi.org/10.1021/acs.iecr.6b02107
Publikováno v:
Journal of Food Engineering. 171:57-66
The objective of this work was to perform the rheological characterization of full-fat and low-fat glaze materials used as film-forming fluids. Glaze materials were elaborated with icing sugar, skim milk powder, water, and different contents (0, 3, 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da4be743bc587ac9fe33d875ca4e5e92
https://doi.org/10.1016/j.jfoodeng.2015.10.012
https://doi.org/10.1016/j.jfoodeng.2015.10.012
Autor:
Fernanda Marino, Guillermo Adrian Sihufe, Nadia Belén Acosta, Barbara Erica del Valle Meza, Luciana Maria Costabel, María Laura Olivares, Susana Zorrilla
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different concentrations of calcium ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdb192ace6ebd3017e58255935184065
https://doi.org/10.1016/j.lwt.2020.110204
https://doi.org/10.1016/j.lwt.2020.110204