Encontrados 5 documentos, a visualizar página 1 de 1
Microbiological and rheological studies on Portuguese kefir grains
Pintado, Manuela E.; Silva, J. A. Lopes da; Fernandes, Paulo B.; Malcata, F. Xavier; Hogg, Tim A.Part of the data presented in this paper was included in a poster entitled Studies on kefir grains: microbiological characterization, biomass increase rate, and rheology of the polysaccharide produced, which was presented at the Prof. Nicolau van Uden Portuguese Symposium of Applied Microbiology and Biotechnology – First Symposium on Yeasts, February 1993, Luso, Portugal. ; The native bacteria and yeasts prese...
Influence of galactomannan on the structure and thermal behaviour of xanthan/ga...
Fernandes, Paulo B.Mixed gels of xanthan gum and galactomannans (guar, whole and fractionated locust bean gum — LBG) were compared by means of oscillatory shear measurements. Whatever the LBG fraction, a synergistic maximum was observed when the ratio of xanthan to galactomannan was 1:1. However, the magnitude of this maximum varied with the LBG fraction used. The thermal behaviour of 1:1 xanthan/LBF fractions was characterized b...
Determination of the physical functionality of galactomannans in kappa-carragee...
Fernandes, Paulo B.Galactomannan samples of different origins (guar gum, tara gum, and locust-bean gums), with mannose-to-galactose (M/G) ratios from 1·7 to 4·8, have been characterized. They exhibited strong differences with respect to their molecular weight and their fine structure (M/G). The different locust-bean-gum samples differed significantly in this respect from each other. All galactomannans were submitted to periodate ...
Rheological description at the minimum gelling conditions of kappa-carrageenan/...
Fernandes, Paulo B.; Gonçalves, M.P.; Doublie, Jean-LouisPoster presentation at ‘Gums and Stabilisers for the Food Industry-7’, July, 1993 ; Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15°C. Both rheological methods used have been shown to be complementary. The existence of a weak network structure exhibiting thixotropic behaviour has been observed. The formation of th...
Viscoelastic characteristics of whey protein systems at neutral pH
Fernandes, Paulo B.The gelation properties of whey proteins alone and in presence of NaCl, KCl, CaCl2 and L-lysine upon heating to 80°C were characterised at pH 7 by oscillatory shear measurements. At the sol—gel transition, the whey protein system gave G′(ω) and G″(ω) curves with a slope of 0.5–0.6. For higher concentrations the gel behaviour was typical for an homogeneous network and whey protein gels present a gel structure wi...
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||