• Nenhum resultado encontrado

Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum

N/A
N/A
Protected

Academic year: 2017

Share "Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum"

Copied!
10
0
0

Texto

Loading

Imagem

Table 1. Peroxied value (meq O 2 /kg oil ) of olive oil– apple cider vinegar salad dressings during storage at  4 o C
Table 2. Fatty acid composition (%) for xanthan gum stabilized olive oil-apple cider vinegar salad dressings during storage
Figure  1.    Flow  curves  of  various  emulsion  samples  plotted  with  shear  stress  over  shear  rate  for  (I)  one-day  and  (II)  90  days
Figure 3. (a)  torage modulus G , (b) loss modulus G , (c) tan δ, (d and e) complex viscosity (η *) versus frequency at first day and after  storage at 4 °C for 90-days for all emulsion samples
+3

Referências

Documentos relacionados

Da análise dos dados descritivos (média, desvio padrão, amplitude, assimetria e curtose) efetuada às variáveis dos dois grandes grupos de questões do

The aim of this work was to manufacture the biodegradable nanocomposite films by extrusion from different combinations of cassava starch, xanthan gum and

The aim of this study was to evaluate the effect of the high and low molecular weight glutenin subunits on the physicochemical wheat grain traits, the rheological characteristics

O grande objectivo desta etapa, consistiu em identificar os jogos, os brinquedos e as brincadeiras, assim como, “investigar” a frequência e o local onde se realizam

Posteriormenteo passamos para o plano nacional, salientando a necessidade de ter uma escola mais reflexiva sobre a comunidade aprendente, sublinhando a autonomia

Levando em consideração a importância biotecnológica das enzimas preoteolíticas, o objetivo desse estudo foi verificar o potencial de produção de proteases, obtida por

showed that both consistency and flow behavior indexes are influenced by temperature, xanthan gum and sodium chloride concentrations, as well as some of their first