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Gels alimentaires - Structure et propriétés. Études de la texture, de la rhéologie et des propriétés thermiques.

Zele spozywcze struckura i wlasciwosci.

Auteurs : KRYSTYJAN M., CIESIELSKI W.

Type d'article : Article

Résumé

Food gel are, most frequently, the complex systems the properties of which change over the time and under the influence of different factors. To accurately trace the changes that take place in them, it is advisable to use the newest methods of measurement, which are provided by the science. The paper presents the possibilities of the application of textural, reological and thermal techniques to study the structure and properties of food gels. There have been discussed the following problems: puncture test, TPA and retrograde and concurrent extrusion test in the texture studies. Dynamics, creeping and return measurements and strain relaxation as reological methods were characterized. In case of thermal measurements, such problems as thermogravimetry (thermogravimetric analysis), differential thermal analysis and differential scanning calorimetry were discussed.

Détails

  • Titre original : Zele spozywcze struckura i wlasciwosci.
  • Identifiant de la fiche : 30017727
  • Langues : Polonais
  • Source : Przemysl Spozywczy - vol. 70 - n. 2
  • Date d'édition : 02/2016
  • DOI : http://dx.doi.org/10.15199/65.2016.2.3

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