Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties

• Autores: Miano A.C., da Costa Pereira J., Miatelo B., Augusto P.E.D.
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Consejo Nacional de Ciencia Tecnología e Innovación
• Repositorio: CONCYTEC-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.concytec.gob.pe:20.500.12390/811
• Enlace del recurso: https://hdl.handle.net/20.500.12390/811; https://doi.org/10.1016/j.foodres.2017.07.045
• Nivel de acceso: acceso abierto
• Materia: Volumetric power; Acidification; Cylinders (shapes); Mass transfer; Stress relaxation; Textures; Ultrasonics; Citric acid solution; Constant temperature; Different structure; Relaxation analysis; Structural conformations; Ultrasound technology; Viscoelastic properties; Viscoelasticity; https://purl.org/pe-repo/ocde/ford#4.04.01

This work was supported by the São Paulo Research Foundation (FAPESP, Brazil) [grant numbers 2014/16998-3 (project), 2014/26433-3 (JC Pereira B.Sc. scholarship)]; the National Council for Scientific and Technological Development (CNPq, Brazil) [grant number 401004/2014-7 (project) and B Miatelo B.Sc. scholarship (PIBIC)]; and the “Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica” (CONCYTEC, Perú) [grant number 272-2015-FONDECYT (A.C. Miano Ph.D. scholarship)].