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Gelatin characteristics

Sosulski, F., Lin, M.J.Y. and Humbert, E.S. 1978. Gelatin characteristics of acid-precipitated pectin from sunflower heads, J. Can. Inst. Food Sci. Technol., 11(3) 113-116. [Pg.307]

Jyothi, A. N. Sajeev, M. S. Sreekumar, J. Hydrothermal modifications of tropical tuber starches. 1. Effect of heat-moisture treatment on the physicochemical, rheological and gelatinization characteristics. Starch/Starke 62 28-40 (2010). [Pg.73]

Sajeev, M.S. Moorthy, S.N. Kailappan, R. Rani, V.S. Gelatinization characteristics of cassava starch settled in the presenee of different chemicals. Starch/ Starke 55 213-221 (2003). [Pg.74]

Seibel, W Hu, R.Gelatinization characteristics of a cassava/com starch basdid blend during extrusion cooking employing response surface methodology. Starch/Stdrke 1994, 46, 217—224. [Pg.122]

Gomand SV, Lamberts L, Derde LJ, Goesaert H, Vandeputte GE, Goderis B, Visser RGF, Delcour JA [2010]. Structural properties and gelatinization characteristics of potato and cassava starches and mutants thereof. Food HydrocoIIoid, 24, 307-317. [Pg.551]

The Results and Analysis of Gelatinization Characteristics of Starch Samples... [Pg.1472]

We usually use DSC, RVA and Brabender Viscosity determinator to research the gelatinization characteristics of starch. In this paper, we use DSC and RVA in determining and analyzing the gelatinization characteristics of starch. [Pg.1472]

The gelatinization characteristics parameters of different starches obtaining form RVA are shown in Figure 3 Figure 9. [Pg.1474]

It should be noted that riobeit s Law is valid only for non-porous powders which deflagrate but do not expld. Hence, it is Inapplicable to powders which are porous such as BlkPdr, non-gelatinized, compressed NC, etc. See Burning and Burning Characteristics of Propellants for Artillery Weapons and Small Arms in Vol 2, B346-L to B347-L Refs 1) Marshall 1 (1917), 310-11 2) Perez Ara (1945), 417—18 3) S. Fordham,... [Pg.780]

In this work, an experimental study was conducted on gelatin in semi-dilute region in water solution and research the effect of temperature, pH, zeta potential, and ionic strength on hydrodynamic properties by viscometiy, in order to determine the conformational characteristic, and phase transition (Tgei). [Pg.88]

Either type of gelatin may be used, but combinations of pork skin and bone gelatin are often used to optimize shell characteristics [15,16], Bone gelatin contributes firmness, whereas pork skin gelatin contributes plasticity and clarity. [Pg.341]

Of course, only easily available proteinaceous materials could be used in historical materials, particularly egg (whole or either yolk or white), glue (from bovine or porcine bones or skin, but also from rabbit or fish), gelatine, milk, curd, whey, and blood. In the following paragraphs the basic characteristics of the main groups of these proteins are... [Pg.166]

See other pages where Gelatin characteristics is mentioned: [Pg.236]    [Pg.498]    [Pg.498]    [Pg.514]    [Pg.45]    [Pg.515]    [Pg.1432]    [Pg.1476]    [Pg.1615]    [Pg.236]    [Pg.498]    [Pg.498]    [Pg.514]    [Pg.45]    [Pg.515]    [Pg.1432]    [Pg.1476]    [Pg.1615]    [Pg.14]    [Pg.23]    [Pg.206]    [Pg.207]    [Pg.42]    [Pg.448]    [Pg.296]    [Pg.301]    [Pg.1678]    [Pg.252]    [Pg.295]    [Pg.1187]    [Pg.116]    [Pg.629]    [Pg.645]    [Pg.17]    [Pg.174]    [Pg.86]    [Pg.443]    [Pg.7]    [Pg.49]    [Pg.20]    [Pg.187]    [Pg.538]    [Pg.341]    [Pg.553]    [Pg.439]    [Pg.26]    [Pg.89]    [Pg.204]   
See also in sourсe #XX -- [ Pg.127 ]



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