Distinctive Viscoelastic Behaviour and Sensory Features Introduced by Inulin/Extra Virgin Olive Oil Blends in Mashed Potatoes: Effects of Ingredients Ratio and Freeze/Thaw Cycle
作者： Wenceslao Canet , M. Dolores Álvarez , M. José Jiménez
DOI:
关键词:
摘要:
参考文章(72)
MARÍA DOLORES ALVAREZ, CRISTINA FERNÁNDEZ, MARÍA JOSÉ JIMÉNEZ, WENCESLAO CANET, TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS Journal of Texture Studies. ,vol. 42, pp. 413- 429 ,(2011) , 10.1111/J.1745-4603.2011.00301.X
WENCESLAO CANET, CRISTINA FERNÁNDEZ, MARÍA DOLORES ALVAREZ, FUNCTIONALITY OF AMIDATED LOW METHOXYL PECTIN AND XANTHAN GUM BLENDS ON THE TEXTURE AND COLOR OF MASHED POTATOES Journal of Food Process Engineering. ,vol. 34, pp. 746- 776 ,(2011) , 10.1111/J.1745-4530.2009.00431.X
D.M. Dresselhuis, E.H.A. de Hoog, M.A. Cohen Stuart, M.H. Vingerhoeds, G.A. van Aken, The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat Food Hydrocolloids. ,vol. 22, pp. 1170- 1183 ,(2008) , 10.1016/J.FOODHYD.2007.06.013
M.G. Sosa-Herrera, C.L.A. Berli, L.P. Martínez-Padilla, Physicochemical and rheological properties of oil-in-water emulsions prepared with sodium caseinate/gellan gum mixtures Food Hydrocolloids. ,vol. 22, pp. 934- 942 ,(2008) , 10.1016/J.FOODHYD.2007.05.003
J.E. Zimeri, J.L. Kokini, Morphological characterization of the phase behavior of inulin–waxy maize starch systems in high moisture environments Carbohydrate Polymers. ,vol. 52, pp. 225- 236 ,(2003) , 10.1016/S0144-8617(02)00267-9
ANN-CHARLOTTE ELIASSON, HAK RYANG KIM, CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE‐THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE‐THAW STABILITY Journal of Texture Studies. ,vol. 23, pp. 279- 295 ,(1992) , 10.1111/J.1745-4603.1992.TB00526.X
Ayşe Sibel Akalın, Cem Karagözlü, Gülfem Ünal, Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin European Food Research and Technology. ,vol. 227, pp. 889- 895 ,(2008) , 10.1007/S00217-007-0800-Z
Udechukwu Ojiako, Melanie Ashleigh, Max Chipulu, Stuart Maguire, Learning and teaching challenges in project management International Journal of Project Management. ,vol. 29, pp. 268- 278 ,(2011) , 10.1016/J.IJPROMAN.2010.03.008
S. Jampen, I.J. Britt, S. Yada, M.A. Tung, Rheological Properties of Gellan Gels Containing Filler Particles Journal of Food Science. ,vol. 66, pp. 289- 293 ,(2001) , 10.1111/J.1365-2621.2001.TB11334.X
Jasim Ahmed, Hosahalli S. Ramaswamy, Viscoelastic properties of sweet potato puree infant food. Journal of Food Engineering. ,vol. 74, pp. 376- 382 ,(2006) , 10.1016/J.JFOODENG.2005.03.010