Zobrazeno 1 - 10
of 218
pro vyhledávání: '"John R Mitchell"'
Publikováno v:
Semina: Ciências Exatas e Tecnológicas, Vol 14, Iss 4 (2004)
O viscosímetro de queda de esferas (Höppler) foi modificado para medir as propriedades reológicas de fluidos alimentares não-nowtonianos. A base teórica que fundamentou o desenvolvimento deste reoviscosímetro foi a análise do escoa-mento lento
Externí odkaz:
https://doaj.org/article/5cb9abadfb9848bf9629a4c21c35fb51
Autor:
Richard D. Fritz, John R. Mitchell
Publikováno v:
AAPG Bulletin. 105:1199-1231
More than 50 basins worldwide are identified as “super basins,” defined as a basin with cumulative production of at least 5 billion BOE (∼0.8 billion m3) and with future production potential of more than 5 billion BOE. By this definition, the A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b8e57a1f0efea24f60499e760ad1fae
https://doi.org/10.1306/03242120082
https://doi.org/10.1306/03242120082
Autor:
John F. Kennedy, John R. Mitchell
Publikováno v:
Carbohydrate polymers. 87(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::032983054c36e8c9b13a4fb8cf1e6042
https://pubmed.ncbi.nlm.nih.gov/34662936
https://pubmed.ncbi.nlm.nih.gov/34662936
Autor:
Sandra E. Hill, John R. Mitchell, Paulo Díaz-Calderón, Javier Enrione, Timothy J. Foster, Bill MacNaughtan
Publikováno v:
Food Hydrocolloids. 80:274-280
The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinization profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0030600b25e6f1cbf7e21971cc394e0
https://doi.org/10.1016/j.foodhyd.2018.02.023
https://doi.org/10.1016/j.foodhyd.2018.02.023
Publikováno v:
International Journal of Biological Macromolecules. 109:634-638
The aim of this study was to evaluate the effect of plasticisers with different molecular weights (glycerol and sorbitol) on the structural relaxation kinetics of bovine gelatine films stored under the glass transition temperature (Tg). Plasticisers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2ba9b42961c4174f7898f3c865148f4
https://doi.org/10.1016/j.ijbiomac.2017.12.030
https://doi.org/10.1016/j.ijbiomac.2017.12.030
Publikováno v:
Starch - Stärke. 67:985-988
Three tapioca starches that showed very similar pasting behavior in water, as demonstrated using rapid visco analysis (RVA) and differential scanning calorimetry (DSC), can be distinguished from each other when pasted in the organic solvent N-methyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13e6ad23a29219739b5110e342d3f915
https://doi.org/10.1002/star.201500084
https://doi.org/10.1002/star.201500084
Publikováno v:
Carbohydrate Polymers. 116:103-110
The response of starches of different botanical origin to heating in 78% N-methyl morpholine N-oxide (NMMO) is compared with their behaviour in water. For all starches studied an exothermic transition is obtained in the NMMO system rather than the en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82bf802c383ddddfaae19c35bcb30bc7
https://doi.org/10.1016/j.carbpol.2014.06.060
https://doi.org/10.1016/j.carbpol.2014.06.060
Autor:
Sandra E. Hill, Rachael Abson, Sanyasi Gaddipati, John R. Mitchell, Joanne Hort, Bettina Wolf
Publikováno v:
Food Hydrocolloids
A particulate form of xanthan gum was prepared by extrusion cooking. The temperature dependence of the viscosity of this form shows similarities to starch with an increase in viscosity to a maximum with increasing temperature as a result of the swell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c22a9a4c1f642701a73da96695cffd7
http://europepmc.org/articles/PMC3819517
http://europepmc.org/articles/PMC3819517
Publikováno v:
Drying Technology. 32:30-38
The molecular morphology of thin gelatin films, controlled through the casting temperature, was monitored by wide angle X-ray diffraction (WAXD) and differential scanning calorimetry (DSC). Gelatin films dried at lower temperatures had a markedly hig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce8fdd5e4dcfdcdc118b4807365e89e8
https://doi.org/10.1080/07373937.2013.808206
https://doi.org/10.1080/07373937.2013.808206
Autor:
Giuseppina Barra, John R. Mitchell
Publikováno v:
Current Nutrition & Food Science. 9:15-25
The rheology of caramel was determined as a function of processing temperature and hydrocolloid additions. As the processing temperature increased the water content decreased and the caramel viscosity increased. X-ray diffraction showed that although
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5138b98249480b1f04a213e57d690d21
https://doi.org/10.2174/157340113804810842
https://doi.org/10.2174/157340113804810842