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Properties texture

Micro structural Properties Texture and Macrostress Effects... [Pg.355]

Microstructural Properties Texture and Macrostress Effects Equation (81) is replaced the following truncated WSODF ... [Pg.371]

In practice, styrene divinylbenzene ion-exchange resins with different concentrations of divinylbenzene (DVB) as a cross-linking agent are often used as polymeric supports. It is assumed that the degree of cross-linking of a polymeric component affects the physical properties, texture and activity of these catalysts. [Pg.106]

D CAD/modeler Free-form surfaces, parametric geometry, trim curves, surface/material properties, assembly information Tessellation (static dynamic), data reduction (LOD), siuface properties — > textures, materials, reflection mapping... [Pg.2519]

EPS Leuconostoc, Food-grade Dextran from Lactobacillus, additives for Leuconostoc spp. Streptococcus, improving (Sigma-Aldrich Pediococcus, smoothness. Chemical CO) Weissella and rheological Oenococcus genera properties, texture, and stability of dairy products [119,122]... [Pg.411]

EPS from LAB have become industrially attractive compounds due to then-great potential economic applications in the food industry as natural and safe food additives for improving smoothness, rheological properties, texture, mouthfeel, stability, and water retention of the final (mainly dairy) food products (Table 11.2). EPS are also important in the clinical and pharmaceutical industries. More recently, it has been suggested that these biopolymers display health-promoting properties such as antiulcer, antitumor, cholesterol-lowering, or immunomodulating activities, and that they could act as prebiotics [292, 293]. [Pg.429]

Food scientists are interested in the colloidal properties of emulsions because of their influence on the overall quality and physicochemical properties (texture, stability, appearance, and taste) of products. The emulsion properties most important in determining the bulk properties of the... [Pg.233]

Gelatine Partially hydrolysed collagen Cool gelling properties Texture-provided in spread emulsions and other food systems foaming additive in candy foams... [Pg.49]

In many respects amorphous alloys can be regarded as having isotropic properties. Texture or preferred orientation of grains as encountered in crystalline melts are... [Pg.310]

Kp is referred to as the mass action constant or simply the equilibrium constant. The terminology is misleading since Equation (7.19) shows to be not a constant at all but rather an exponential function of temperature. Ideally, does not depend on the initial amounts of A and B or any container properties—texture, shape, and so forth. In real-life cases, usually the best that the chemist can record is some value AT due to the nonideality of reactants, products, and solvent. For the simple examples of Figures 7.2 and 7.4, the chemist wonld identify the respective equilibrium amounts of rig and to be 0.714 and (1 - 0.714) = 0.286 moles. Then... [Pg.194]

Surface oxygen complexes Surface properties Texture... [Pg.471]

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See also in sourсe #XX -- [ Pg.253 , Pg.254 ]



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Cooked potatoes textural properties

Food properties texture

Mixed oxides textural properties

Models, property-texture

Molecular texturization properties, effects

Optical Properties of Planar Cholesteric Textures

Physical properties, fats texture

Potato products textural properties

Preparation Parameters on the Textural and Structural Properties of Zirconia Aerogels

Processed potatoes textural properties

Solid texture properties

Textural Properties of Mixed Oxides

Textural properties of catalysts

Textural properties)

Texture flow property

Texture measurable properties

Texture mechanical properties

Texture physical properties

Texture rheological properties

Texturization properties, effects

Texturized rheological properties

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