[EN] In this work, the feasibility of using ultrasonic velocity measurements for characterizing and differentiating the crystallization pattern in 2 pork backfats (Montanera and Cebo Iberian fats) during cold storage (0 degrees C, 2 degrees C, 5 degrees C, 7 degrees C, and 10 degrees C) was evaluated. The fatty acid profile, thermal behavior, and textural properties (hardness) of fat were also determined. Both fats became harder during cold storage (average hardness increase for both fats, 11.5 N, 8 N, and 1.8 N at 0, degrees C 2 degrees C, and 5 degrees C , respectively), showing a 2-step pattern related with the separate crystallization of the different existing triacylglycerols, which was well described using a modified Avrami equation (...
In this study an inverse model was developed to derive relevant ultrasonic parameters from ultrasoni...
Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relati...
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A...
[EN] The aim of this work was to evaluate the use of ultrasonic measurements to characterize the c...
[EN] The aim of this work was to test the feasibility of using ultrasonic measurements to estimate t...
[EN] This work addresses the use of ultrasonics as a non-destructive technique with which to monitor...
Ultrasonic measurements were used to characterize the effect of high pressure treatment (HPT) (600 M...
In this work an ultrasonic velocimetry technique was compared to direct pulsed nuclear magnetic reso...
[EN] Ultrasonic velocity was used to characterise the differences in composition and texture of Bice...
Ultrasound is regarded as a promising method to determine the intramuscular fat content of pork loin...
[EN] This study tests the feasibility of air-coupled ultrasound for the characterization of the text...
The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing...
[EN] In this work, the feasibility of using non-contact ultrasonic techniques (air-coupled and scann...
In the production of fat containing food products, insight in the crystallization behavior of fats i...
This study investigated the influence of freezing after supercooling, which we also referred to as s...
In this study an inverse model was developed to derive relevant ultrasonic parameters from ultrasoni...
Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relati...
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A...
[EN] The aim of this work was to evaluate the use of ultrasonic measurements to characterize the c...
[EN] The aim of this work was to test the feasibility of using ultrasonic measurements to estimate t...
[EN] This work addresses the use of ultrasonics as a non-destructive technique with which to monitor...
Ultrasonic measurements were used to characterize the effect of high pressure treatment (HPT) (600 M...
In this work an ultrasonic velocimetry technique was compared to direct pulsed nuclear magnetic reso...
[EN] Ultrasonic velocity was used to characterise the differences in composition and texture of Bice...
Ultrasound is regarded as a promising method to determine the intramuscular fat content of pork loin...
[EN] This study tests the feasibility of air-coupled ultrasound for the characterization of the text...
The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing...
[EN] In this work, the feasibility of using non-contact ultrasonic techniques (air-coupled and scann...
In the production of fat containing food products, insight in the crystallization behavior of fats i...
This study investigated the influence of freezing after supercooling, which we also referred to as s...
In this study an inverse model was developed to derive relevant ultrasonic parameters from ultrasoni...
Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relati...
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A...