Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Lourdes C. Quintáns-Riveiro"'
Publikováno v:
International Journal of Food Properties. 15:292-300
The characterization of the north-west Spanish honeys was carried out on the basis of different parameters: density, viscosity, refractive index, glass transition temperature, pH, electrical conductivity, ash, sugars, and water activity. The influenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9ac2732beae77d0ba3c4150bd036d1e
https://doi.org/10.1080/10942912.2010.483616
https://doi.org/10.1080/10942912.2010.483616
Publikováno v:
Carbohydrate Polymers. 80:26-30
The rheological properties of carboxymethyl cellulose and Arabic gum mixtures under different experimental conditions have been studied. It has been determined the influence of the shear rate on different polymers ratios in aqueous solutions upon the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cbfd11a9b3867d34108e5bca7a40bb5
https://doi.org/10.1016/j.carbpol.2009.10.064
https://doi.org/10.1016/j.carbpol.2009.10.064
Publikováno v:
International Journal of Food Properties. 12:396-404
Influence of temperature on the viscosity of honeys was analysed in the present work. The viscosity value decreased with the increase of temperature. The effect caused by temperature in the range studied was more important in the low range of tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76619219887ce7ea761b72e24f4bcdfe
https://doi.org/10.1080/10942910701813925
https://doi.org/10.1080/10942910701813925
Publikováno v:
Chemical Engineering Journal. 146:16-21
Gas–liquid mass transfer has been investigated in a bubble column using non-Newtonian media and pure carbon dioxide as absorbent and gas phase, respectively. The volumetric mass transfer coefficient and gas–liquid interfacial area has been measur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49f2ccd0060d0eb8a3319ad6affdd82b
https://doi.org/10.1016/j.cej.2008.05.022
https://doi.org/10.1016/j.cej.2008.05.022
Publikováno v:
International Journal of Food Properties. 11:773-780
The intrinsic viscosity and flow behaviour of aqueous solutions of different concentrations of Arabic gum were studied. The molecular weight of this polymer was calculated using the value of the intrinsic viscosity, employing both Huggins and Kramer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae643477ddea76eec1b4cfb376b2a4b6
https://doi.org/10.1080/10942910701596918
https://doi.org/10.1080/10942910701596918
Publikováno v:
European Food Research and Technology. 227:1397-1402
Rheological properties of carboxymethyl cellulose and κ-carrageenan mixtures have been studied. The influence of shear rate has been determined on different polymer ratios in aqueous solutions, upon the relative viscosity. The important effect cause
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d459ebd863ae94cb43aaa233fd22b0ab
https://doi.org/10.1007/s00217-008-0858-2
https://doi.org/10.1007/s00217-008-0858-2
Publikováno v:
European Food Research and Technology. 222:439-442
In the present paper, rheological behaviour of different Galician honeys (north-west of Spain) with the specific designation “miel de Galicia” (Galician honey) has been analysed to classify this food such as a Newtonian or non-Newtonian fluid. To
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aced43b2e110b55b6068f3e93d627bce
https://doi.org/10.1007/s00217-005-0120-0
https://doi.org/10.1007/s00217-005-0120-0