Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/331424
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels |
Autor: | Bayarri, Sara CSIC; Izquierdo Faubel, Luis CSIC; Durán, Luis; Costell Ibáñez, Elvira CSIC | Fecha de publicación: | oct-2006 | Editor: | Wiley-Blackwell | Citación: | International Journal of Food Science and Technology 41(8): 980-986 (2006) | Resumen: | The effect of adding sucrose (5-25% w/w) and aspartame (0.04-0.16% w/w) on the compression resistance of three hydrocolloid gelled systems: κ -carrageenan, gellan gum and κ-carrageenan/locust bean gum at three different concentrations (0.3, 0.75 and 1.2% w/w) was studied. Sucrose addition increased true rupture stress in the three-gelled systems, this effect being stronger in gellan gels. The deformability modulus increased with sucrose concentration in gellan gels, but not in the other systems. Rupture stress and deformability modulus increased with the addition of sucrose only in the harder gels (0.75 and 1.2% w/w). The effect of sucrose addition on the true rupture strain was significant but, in general, not important, mainly for lower gum concentrations. Aspartame addition did not affect the compression parameters. | Versión del editor: | http://dx.doi.org/10.1111/j.1365-2621.2005.01156.x | URI: | http://hdl.handle.net/10261/331424 | DOI: | 10.1111/j.1365-2621.2005.01156.x | Identificadores: | doi: 10.1111/j.1365-2621.2005.01156.x issn: 0950-5423 e-issn: 1365-2621 |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
30
checked on 27-may-2024
WEB OF SCIENCETM
Citations
28
checked on 22-feb-2024
Page view(s)
25
checked on 28-may-2024
Download(s)
4
checked on 28-may-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.