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Microstructure And Mechanical Properties Of Ethylcellulose Oleogels: And Their Fat Substitution Potential In The Meat Industry - Alexander K. Zetzl, Alejandro G. Marangoni, Shai Barbut
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Alexander K. Zetzl, Alejandro G. Marangoni, Shai Barbut:
Microstructure And Mechanical Properties Of Ethylcellulose Oleogels: And Their Fat Substitution Potential In The Meat Industry - Taschenbuch

2014, ISBN: 363971072X

[SR: 9951549], Paperback, [EAN: 9783639710724], Scholars' Press, Scholars' Press, Book, [PU: Scholars' Press], 2014-03-11, Scholars' Press, Texture profile analysis, small deformation rheology, and a back extrusion technique were utilized to identify and understand factors that affect ethylcellulose (EC) oleogel mechanical properties. Oil type, polymer molecular weight, polymer concentration, and surfactant incorporation were determined to be important factors that could be used to modify mechanical properties. Cryo-scanning electron micrographs revealed a a continuous polymer network entrapping oil filled pores. Significant differences in pore size (p <0.05) were found in gels made with different vegetable oils, polymer concentrations, and when a surfactant was utilized in the oleogels however; the molecular weight of EC was not found to have a significant impact on average pore size. Canola oil oleogels were added into comminuted meat products for the first time as a substitute for added animal fat, producing product that did not differ texturally from control products. Finally, surface plasmon resonance (SPR) and ultraviolet light spectrophotometry (ULS) were also utilized in an attempt to provide quantitative protein-lipid interaction data., 13579, General & Reference, 13570, Chemistry, 75, Science & Math, 1000, Subjects, 283155, Books

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Microstructure And Mechanical Properties Of Ethylcellulose Oleogels - And Their Fat Substitution Potential In The Meat Industry - Zetzl, Alexander K. / Marangoni, Alejandro G. / Barbut, Shai
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Zetzl, Alexander K. / Marangoni, Alejandro G. / Barbut, Shai:
Microstructure And Mechanical Properties Of Ethylcellulose Oleogels - And Their Fat Substitution Potential In The Meat Industry - Taschenbuch

2014, ISBN: 9783639710724

[ED: Taschenbuch / Paperback], [PU: Scholar's Press], Texture profile analysis, small deformation rheology, and a back extrusion technique were utilized to identify and understand factors that affect ethylcellulose (EC) oleogel mechanical properties. Oil type, polymer molecular weight, polymer concentration, and surfactant incorporation were determined to be important factors that could be used to modify mechanical properties. Cryo-scanning electron micrographs revealed a a continuous polymer network entrapping oil filled pores. Significant differences in pore size (p 0.05) were found in gels made with different vegetable oils, polymer concentrations, and when a surfactant was utilized in the oleogels however the molecular weight of EC was not found to have a significant impact on average pore size. Canola oil oleogels were added into comminuted meat products for the first time as a substitute for added animal fat, producing product that did not differ texturally from control products. Finally, surface plasmon resonance (SPR) and ultraviolet light spectrophotometry (ULS) were also utilized in an attempt to provide quantitative protein-lipid interaction data., DE, [SC: 0.00], Neuware, gewerbliches Angebot, H: 220mm, B: 150mm, T: 12mm, 236, [GW: 330g], Selbstabholung und Barzahlung, PayPal, offene Rechnung, Banküberweisung, Internationaler Versand

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Microstructure And Mechanical Properties Of Ethylcellulose Oleogels - And Their Fat Substitution Potential In The Meat Industry
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
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Microstructure And Mechanical Properties Of Ethylcellulose Oleogels - And Their Fat Substitution Potential In The Meat Industry - Taschenbuch

2014, ISBN: 9783639710724

[ED: Taschenbuch / Paperback], [PU: Scholar's Press], Texture profile analysis, small deformation rheology, and a back extrusion technique were utilized to identify and understand factors that affect ethylcellulose (EC) oleogel mechanical properties. Oil type, polymer molecular weight, polymer concentration, and surfactant incorporation were determined to be important factors that could be used to modify mechanical properties. Cryo-scanning electron micrographs revealed a a continuous polymer network entrapping oil filled pores. Significant differences in pore size (p 0.05) were found in gels made with different vegetable oils, polymer concentrations, and when a surfactant was utilized in the oleogels however the molecular weight of EC was not found to have a significant impact on average pore size. Canola oil oleogels were added into comminuted meat products for the first time as a substitute for added animal fat, producing product that did not differ texturally from control products. Finally, surface plasmon resonance (SPR) and ultraviolet light spectrophotometry (ULS) were also utilized in an attempt to provide quantitative protein-lipid interaction data., [SC: 0.00], Neuware, gewerbliches Angebot, H: 220mm, B: 150mm, T: 12mm, [GW: 330g]

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Microstructure And Mechanical Properties Of Ethylcellulose Oleogels - Alexander K. Zetzl
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Microstructure And Mechanical Properties Of Ethylcellulose Oleogels - neues Buch

ISBN: 9783639710724

ID: bf42cbcc60014ba6e24b69b39d2e2019

Texture profile analysis, small deformation rheology, and a back extrusion technique were utilized to identify and understand factors that affect ethylcellulose (EC) oleogel mechanical properties. Oil type, polymer molecular weight, polymer concentration, and surfactant incorporation were determined to be important factors that could be used to modify mechanical properties. Cryo-scanning electron micrographs revealed a a continuous polymer network entrapping oil filled pores. Significant differences in pore size (p 0.05) were found in gels made with different vegetable oils, polymer concentrations, and when a surfactant was utilized in the oleogels however the molecular weight of EC was not found to have a significant impact on average pore size. Canola oil oleogels were added into comminuted meat products for the first time as a substitute for added animal fat, producing product that did not differ texturally from control products. Finally, surface plasmon resonance (SPR) and ultraviolet light spectrophotometry (ULS) were also utilized in an attempt to provide quantitative protein-lipid interaction data. Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Chemie / Sonstiges, [PU: VDM Verlag Dr. Müller, Saarbrücken]

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Microstructure And Mechanical Properties Of Ethylcellulose Oleogels: And Their Fat Substitution Potential In The Meat Industry - Zetzl, Alexander K.; Marangoni, Alejandro G.; Barbut, Shai
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Zetzl, Alexander K.; Marangoni, Alejandro G.; Barbut, Shai:
Microstructure And Mechanical Properties Of Ethylcellulose Oleogels: And Their Fat Substitution Potential In The Meat Industry - Taschenbuch

2014, ISBN: 363971072X

ID: 13788309571

[EAN: 9783639710724], Nouveau livre, [SC: 6.0], [PU: Scholars' Press], This item is printed on demand for shipment within 3 working days.

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