Add to ORKGThe present study have analyzed samples of sweetened condensed milk of fi ve brands sold in the Brazilian market regarding their rheological behavior and viscoelasticity. The products presented pseudoplastic fl uid behavior, illustrated by the experimental data of shear stress versus strain rate, with adjustments made to fi t the Power Law and Casson models. The effect of temperature on apparent viscosity of the products followed the Arrhenius model, with activation energy values ranging from 33.8 to 40.9 kJ mol-1. The products showed loss modulus (G’’) greater than storage modulus (G ‘), indicating a semi-liquid material behavior. KEY-WORDS: RHEOLOGICAL BEHAVIOR; VISCOELASTICITY; SWEETENED CONDENSED MILK. B.CEPPA, Curitiba, v. 32, n. 1, ja...
The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for...
In the food industry, the production process is often established in an empirical way, according to ...
The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for...
The present study have analyzed samples of sweetened condensed milk of five brands sold in the Brazi...
When developing new types of dairy products, the formulation of which includes components of both da...
The aim of the study was, to determine effects of sweeteners and milk type on the rheological and se...
In this study, the rheological characteristics of salep drink flavored with cocoa powder were determ...
• The acceptation of semisolid foods by consumers is greatly determined by their rheological proper...
Shrikhand, a popular Indian dessert made from yogurt, is manufactured on an industrial scale using s...
Confectionery industry represents a field that uses a large number of ingredients and techniques to ...
Food products are complicated mixtures of ingredients which can be scientifically described by rheol...
The shear stress-shear rate relationship of six food thickeners from guar gum, modified starch and x...
Shrikhand, a popular Indian dessert made from yogurt, is manufactured on an industrial scale using s...
Rheological behavior of two commercial brands of stirred yogurt were investigated using a Haake RV 2...
The rheological behavior and density of goat milk was studied as a function of solids concentration ...
The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for...
In the food industry, the production process is often established in an empirical way, according to ...
The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for...
The present study have analyzed samples of sweetened condensed milk of five brands sold in the Brazi...
When developing new types of dairy products, the formulation of which includes components of both da...
The aim of the study was, to determine effects of sweeteners and milk type on the rheological and se...
In this study, the rheological characteristics of salep drink flavored with cocoa powder were determ...
• The acceptation of semisolid foods by consumers is greatly determined by their rheological proper...
Shrikhand, a popular Indian dessert made from yogurt, is manufactured on an industrial scale using s...
Confectionery industry represents a field that uses a large number of ingredients and techniques to ...
Food products are complicated mixtures of ingredients which can be scientifically described by rheol...
The shear stress-shear rate relationship of six food thickeners from guar gum, modified starch and x...
Shrikhand, a popular Indian dessert made from yogurt, is manufactured on an industrial scale using s...
Rheological behavior of two commercial brands of stirred yogurt were investigated using a Haake RV 2...
The rheological behavior and density of goat milk was studied as a function of solids concentration ...
The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for...
In the food industry, the production process is often established in an empirical way, according to ...
The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for...