Mostrar el registro sencillo del ítem
dc.contributor.author
Genovese, Diego Bautista
dc.contributor.author
Lozano, Jorge Enrique
dc.contributor.other
Buera, Maria del Pilar
dc.contributor.other
Welt Chanes, Jorge
dc.contributor.other
Lillford, Peter J.
dc.contributor.other
Corti, Horacio Roberto
dc.date.available
2021-06-08T16:09:38Z
dc.date.issued
2005
dc.identifier.citation
Genovese, Diego Bautista; Lozano, Jorge Enrique; Stability of cloudy apple juice colloidal particles modeled with the extended DLVO theory; CRC Press - Taylor & Francis Group; 16; 2005; 289-299
dc.identifier.isbn
9780849329937
dc.identifier.uri
http://hdl.handle.net/11336/133434
dc.description.abstract
Cloudiness of turbid or opalescent apple juice is provided by particulate material that remains in suspension (Genovese et al., 1997). This cloud has beenmodeled to consist of negatively charged pectin wrapped around a core of positively charged protein (Yamasaki et al., 1964; Endo, 1997). Particle sizes above 0.5 mm are unstable and settle out (Beveridge, 2002). Below this range, particles are colloidal in nature and follow Brownian motion. These colloidal particles are retained in suspension as a result of their small size, mutual charge repulsion, and the protective effect of pectin (Beveridge, Pectin acts as a protective colloid in turbid juices, retarding the coagulation and precipitation of small insoluble particles. Pectin slows aggregation by coating the particles, preventing the close-enough approach of one to another needed for the formation of hydrogen bonds or effective dipole interactions. In addition, it may give particles a large enough charge that significant electrostatic repulsion takes place between particles (Van Buren, 1989). However, the colloidal mechanism of particle stabiliz- ation in cloudy juices is still unclear.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
CRC Press - Taylor & Francis Group
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Stability of cloudy apple juice colloidal particles modeled with the extended DLVO theory
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2021-06-03T19:44:33Z
dc.journal.volume
16
dc.journal.pagination
289-299
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Boca Ratón
dc.description.fil
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.taylorfrancis.com/chapters/mono/10.1201/9781420001181-22
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.routledge.com/Water-Properties-of-Food-Pharmaceutical-and-Biological-Materials/Buera-Welti-Chanes-Lillford-Corti/p/book/9780849329937
dc.conicet.paginas
747
dc.source.titulo
Water properties of Food, Pharmaceutical, and Biological Materials
Archivos asociados