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dc.contributor.author
Perduca, Martina Juliana
dc.contributor.author
Spotti, Maria Julia
dc.contributor.author
Santiago, Liliana Gabriela
dc.contributor.author
Judis, Maria Alicia
dc.contributor.author
Rubiolo, Amelia Catalina
dc.contributor.author
Carrara, Carlos Roberto
dc.date.available
2020-04-15T19:03:24Z
dc.date.issued
2013-04
dc.identifier.citation
Perduca, Martina Juliana; Spotti, Maria Julia; Santiago, Liliana Gabriela; Judis, Maria Alicia; Rubiolo, Amelia Catalina; et al.; Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds; Elsevier Science; LWT - Food Science and Technology; 51; 1; 4-2013; 143-147
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/102671
dc.description.abstract
Espina Corona Gum (ECG) is extracted from Gleditsia amorphoides seeds and is used as an additive in Argentinean food industry. Its chemical structure corresponds to a galactomannan. ECG was compared with Guar Gum (GG) as regards several properties, among them those related to rheological behavior, the effect of NaCl concentration, temperature and acidity. Experimental results demonstrated that ECG solutions have a shear-thinning behavior, respond to a power-law model, are influenced by temperature, and show a good stability when heated. The presence of NaCl and acidity did not affect ECG solution viscosity. ECG solutions were less viscous and less shear-thinning than GG ones. The viscoelastic behavior shows that, for low frequencies, the viscous modulus is greater than the elastic one up to the crossover point of the frequency, where this behavior is reverted. The apparent viscosity decreased as the frequency of oscillation increased.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Hydrocolloid
dc.subject
Gleditsia amorphoides
dc.subject
Espina Corona Gum
dc.subject
Galactomannan
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-13T13:13:04Z
dc.journal.volume
51
dc.journal.number
1
dc.journal.pagination
143-147
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643812003878
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.lwt.2012.09.007


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