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dc.contributor.authorRubio-Hernández, Francisco José 
dc.contributor.authorRubio Merino, Julia
dc.contributor.authorGómez-Merino, Ana Isabel 
dc.contributor.authorCabello Arrabal, Sara María
dc.contributor.authorPérez Hidalgo, Cristina
dc.contributor.authorAlcázar, Gonzalo
dc.contributor.authorLange, Alexandra
dc.date.accessioned2019-10-21T07:12:01Z
dc.date.available2019-10-21T07:12:01Z
dc.date.created2019
dc.date.issued2019-10-21
dc.identifier.urihttps://hdl.handle.net/10630/18603
dc.description.abstract• The acceptation of semisolid foods by consumers is greatly determined by their rheological properties. • Sauces are semisolid foods and, in general, show viscoplastic and shear-thinning viscous flow behaviours. On the other hand, viscoelastic properties are specifically significant in the handling and quality control tasks. • As temperature changes cause alterations in physical and chemical properties of food components, which influence in texture, stability, taste, etc., a better understanding of the influence of this parameter on milk-based sauces would allow improve product quality.en_US
dc.description.sponsorshipUniversidad de Málaga. Campus de Excelencia Internacional Andalucía Tech.en_US
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectReologíaen_US
dc.subjectIndustria alimentaria - Innovaciones tecnológicasen_US
dc.subject.otherRheologyen_US
dc.subject.otherMilk sauceen_US
dc.titleRheological behavior of a commercial milk-based sauceen_US
dc.typeinfo:eu-repo/semantics/conferenceObjecten_US
dc.centroEscuela de Ingenierías Industrialesen_US
dc.relation.eventtitleIbereo 2019en_US
dc.relation.eventplaceOporto (Portugal)en_US
dc.relation.eventdate4/09/2019en_US


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