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This work deals with the selection of descriptors and discriminant terms that best define modifications in non-oral texture of carrageenan -carob bean gum- guar gum gels produced by changes in composition.
To define and select descriptors the repertory grid method was applied. The 20 descriptors selected were ordered by their discriminant power applying SDA. Results obtained by MANOVA analysis of the data obtained with these ten terms were similar with those obtained considering the initial 20 parameters.
This process is experimental and the keywords may be updated as the learning algorithm improves. This is a preview of subscription content, log in to check access. Sineresis de los geles de agar y de kappa-carragenato. Google Scholar. Cairns, P. Comparative studies of the mechanical properties of mixed gels formed by kappa-carrageenan and tara gum or carob gum. Food Hydrocolloids 1, 89— CrossRef Google Scholar. Christensen, O. Effect of other hydrocolloids on the texture of kappa carrageenan gels.
Texture Studies 11, — Cooper, H. Dairy Sci. Daget, N. Comparison between quantitative descriptive analysis and physical measurements of gel systems and evaluation of the sensorial method.
Texture Studies 15, — Fiszman, S. Propiedades funcionales de la goma de garrofin. Gliscksman, M. Hydrocolloids in fabricated foods. Food Technol. Lundgren, B. An interlaboratory study of firmness, aroma, and taste of pectin gels. Sensory and mechanical attributes of gel texture.
Effect of gelatin concentration. Texture Studies. Gelatin, sodium alginate and kappa-carrageenan gels. Texture Studies 17, 17— Moskowitz, H. Product Testing and Sensory Evaluation of Foods. Westport, Connecticut, USA. Duran 1 M. Damasio 1 E. Costell 1 L. Izquierdo 1 1. Personalised recommendations. Cite chapter How to cite? ENW EndNote. Buy options.
GOMA GARROFIN 650 G SOSA
E412 - Guar gum / Goma-garrofin