Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Elly V. Acosta"'
Publikováno v:
J Food Sci Technol
This study aims to build a model for predicting the hardness of meat products by considering their protein fractions and protein structural changes during production. Protein solubility is considered an indicator of protein structural changes. The ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec99c02b9b3ff07af38370ec838c45ff
https://doi.org/10.1007/s13197-020-04584-2
https://doi.org/10.1007/s13197-020-04584-2
Publikováno v:
Journal of Food Engineering. 316:110826
The conching process is one of the main stages of chocolate manufacture involving the development of sensory attributes and the product rheological properties. At the current operation of the conching process, the on-line estimation of quality proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d47b2c3df1248a0fa1aa4787913ec09f
https://doi.org/10.1016/j.jfoodeng.2021.110826
https://doi.org/10.1016/j.jfoodeng.2021.110826
Publikováno v:
Journal of Food Engineering. 289:110184
The conching process is a crucial stage in chocolate manufacturing involving the development of sensory attributes and rheological properties of the product in three phases: dry, plastic, and liquid. This research creates a Phenomenological Based Sem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdbb144fdc6a41c6012d1f3c38840f21
https://doi.org/10.1016/j.jfoodeng.2020.110184
https://doi.org/10.1016/j.jfoodeng.2020.110184
Autor:
Diego A. Muñoz, Wilmar Valencia Gallego, Jonathan Rúa Torres, Elly V. Acosta, Juan Camilo Mazo Rivas, Camila González
Publikováno v:
Journal of Food Engineering. 289:110147
In chocolate manufacturing, the conching process is one of the main stages during which rheological and sensorial characteristics of the chocolate are developed. Additionally, it is one of the most extensive stages, which reflects the high levels of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6888ae37d866195f351c08af2017db0b
https://doi.org/10.1016/j.jfoodeng.2020.110147
https://doi.org/10.1016/j.jfoodeng.2020.110147