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dc.contributor.author
Panizzolo, L. A.  
dc.contributor.author
Mussio, L. E.  
dc.contributor.author
Añon, Maria Cristina  
dc.date.available
2020-04-23T14:12:03Z  
dc.date.issued
2012-01  
dc.identifier.citation
Panizzolo, L. A.; Mussio, L. E.; Añon, Maria Cristina; A Kinetic Description for the Destabilization Process of Protein Foams; Taylor & Francis; International Journal Of Food Properties; 15; 1; 1-2012; 60-68  
dc.identifier.issn
1094-2912  
dc.identifier.uri
http://hdl.handle.net/11336/103428  
dc.description.abstract
In the present work, a new kinetic model to describe the protein foam destabilization was determined by the conductimetric method. The second order, two term kinetic of foam destabilization by liquid drainage proposed in the current study was more adequate for describing the destabilization process than those presented until the present, showing the existence of two simultaneous mechanisms of foam destabilization, which predominate alternatively according to foam age. In the different foams formed with the studied proteins, k values corresponding to gravitational drainage were always at least one order of magnitude higher than those corresponding to Ostwald ripening.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Taylor & Francis  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc/2.5/ar/  
dc.subject
foams  
dc.subject
destabilization  
dc.subject
kinetics  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
A Kinetic Description for the Destabilization Process of Protein Foams  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-04-22T15:43:25Z  
dc.journal.volume
15  
dc.journal.number
1  
dc.journal.pagination
60-68  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Panizzolo, L. A.. Universidad de la República; Uruguay  
dc.description.fil
Fil: Mussio, L. E.. Universidad de la República; Uruguay  
dc.description.fil
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.journal.title
International Journal Of Food Properties  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942911003687264  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1080/10942911003687264