Rheological and sensory properties of dessert sauces thickened by starch-xanthan gum combinations
- Author
- SIKORA, Marek1 ; KOWALSKI, Stanistaw1 ; TOMASIK, Piotr2 ; SADY, Marek3
[1] Department of Carbohydrate Technology, University of Agriculture, Balicka Str. 122, 30-149 Cracow, Poland
[2] Department of Chemistry, University of Agriculture, Balicka Str. 122, 30-149 Cracow, Poland
[3] Department of Animal Products Technology, University of Agriculture, Balicka Str. 122, 30-149 Cracow, Poland - Source
Journal of food engineering. 2007, Vol 79, Num 4, pp 1144-1151, 8 p ; ref : 26 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Corn starch Oat starch Potato starch Pseudoplasticity Shear thinning Xanthan gum
- Keyword (fr)
- Amidon maïs Amidon pomme de terre Amincissement Avoine Cisaillement Gomme xanthane Propriété rhéologique Sauce Céréale Polyoside
- Keyword (en)
- Corn starch Potato starch Thinning Oat Shear Xanthan gum Rheological properties Sauce Cereal Polysaccharide
- Keyword (es)
- Almidón maíz Almidón patata Afinamiento Avena Cizalladura Goma xantan Propiedad reológica Salsa Cereal Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18400223
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2006.04.003 
https://dx.doi.org/10.1016/j.jfoodeng.2006.04.003
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