Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Joselio Vieira"'
Autor:
Dimitrios Bikos, Georgios Samaras, Philippa Cann, Marc Masen, Yannis Hardalupas, Joselio Vieira, Christoph Hartmann, Peter Huthwaite, Bo Lan, Maria N. Charalambides
Chocolate exhibits a complex material response under the varying mechanical loads present during oral processing. Mechanical properties such as Young’s modulus and fracture stress are linked to sensorial attributes such as hardness. Apart from this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92ec4ceb7c54368b202ebdd50dbedd38
http://hdl.handle.net/10044/1/103251
http://hdl.handle.net/10044/1/103251
Autor:
T-A. Line Do, Joselio Vieira, Jeremy Hargreaves, Bettina Wolf, John Mitchell, Albert Co, Gary L. Leal, Ralph H. Colby, A. Jeffrey Giacomin
Publikováno v:
AIP Conference Proceedings.
The objective of this study is to understand how the addition of limonene, a low molecular weight hydrophobic compound, to chocolate, leads to a decrease in the viscosity of molten chocolate. Chocolate is a fat (cocoa butter) based dispersion of soli
Autor:
Georgios Samaras, Dimitrios Bikos, Josélio Vieira, Christoph Hartmann, Maria Charalambides, Yannis Hardalupas, Marc Masen, Philippa Cann
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 304-313 (2020)
The perception of some food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. This paper reports a new bench test to measure friction in the simulated tongue-palate contact. The
Externí odkaz:
https://doaj.org/article/70fd25c8fe8548c58cb234993e20809d
Autor:
Ramana Sundara, Nicholas James Watson, T Hazlehurst, JP Sandoz, Joselio Vieira, Malcolm J. W. Povey
Publikováno v:
Journal of Physics: Conference Series. 498:012001
Aerated chocolate products consist of solid chocolate with the inclusion of bubbles and are a popular consumer product in many countries. The volume fraction and size distribution of the bubbles has an effect on their sensory properties and manufactu
Publikováno v:
European Food Research & Technology; Aug2008, Vol. 227 Issue 4, p1215-1223, 9p