Por favor, use este identificador para citar o enlazar este ítem:
https://repositorio.uca.edu.ar/handle/123456789/5410
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Yamul, Diego K. | es |
dc.contributor.author | Galmarini, Mara Virginia | es |
dc.contributor.author | Lupano, Cecilia E. | es |
dc.contributor.author | Zamora, María Clara | es |
dc.date.accessioned | 2019-06-06T00:48:06Z | - |
dc.date.available | 2019-06-06T00:48:06Z | - |
dc.date.issued | 2013 | - |
dc.identifier.citation | Yamul, D. K., Galmarini, M. V., Lupano, C. E. y M. C. Zamora. 2013. Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception [en línea]. Postprint del artículo publicado en International Dairy Journal 28(1). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5410 | es |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/5410 | - |
dc.description.abstract | Abstract: Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0-40%, w/w) and whey protein10-20%, w/w) content. The presence of sucrose modified the structure of WPC gels, mainly at pH 4, making the gel structure more homogeneous and with smaller pores. Sucrose also increased the solid behaviour of gels, their water holding capacity, hardness and adhesiveness. Sweetness perception decreased as protein concentration increased, and was higher in gels at pH 4 than in gels at pH 7. A good correlation was obtained between the instrumental and sensory attributes hardness, cohesiveness and elasticity. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.rights | Acceso Abierto | es |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-sa/4.0/ | es |
dc.subject | TEXTURA | es |
dc.subject | ANALISIS SENSORIAL | es |
dc.subject | MEDICION | es |
dc.subject | SUCROSA | es |
dc.subject | SUERO | es |
dc.subject | PROTEINAS | es |
dc.subject | COMPOSICION DE ALIMENTOS | es |
dc.title | Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception | es |
dc.type | Artículo | es |
uca.path | Facultad de Ingeniería y Ciencias Agrarias|Artículos | es |
uca.disciplina | INGENIERIA EN ALIMENTOS | es |
uca.filename | /home/data-uca-generic/folder_generic_common/Ing. y Cs.Agrarias/Art�culos/whey-protein-concentrate-gels/metadata.xml | es |
uca.issnrd | 1 | es |
local.message.claim | 2019-06-06T18:26:26.026-0300|||null|||submit_approve|||dc_contributor_author|||jsp.dspace.authority-listclaim.default.note | * |
uca.version | publishedVersion | es |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
item.fulltext | With Fulltext | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.orcid | 0000-0002-2900-4529 | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
Aparece en las colecciones: | Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
whey-protein-concentrate-gels.pdf | 613,86 kB | Adobe PDF | ![]() Visualizar/Abrir |
Visualizaciones de página(s)
169
comprobado en 30-abr-2024
Descarga(s)
162
comprobado en 30-abr-2024
Google ScholarTM
Consultar
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons