Search results for "RHEOLOGY"
showing 10 items of 430 documents
Behavior of Flavor Compounds in Model Food Systems: a Thermodynamic Study
2003
Physicochemical parameters, such as hydrophobicity, water solubility, and volatility, of four flavor compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, and 2-pentanone) were determined. The amount of flavor compounds released from different model matrices (mineral water, purified triolein, an oil-in-water emulsion, a carbohydrate matrix, and a complex matrix containing lipids and carbohydrates) into the gaseous phase was determined at thermodynamic equilibrium, at 37 degrees C, by static headspace gas chromatography. The degree of interaction between the flavor compounds and the matrix components was shown by measuring the percentage retention using the water matrix as the reference…
In Vitro and In Silico Studies of Two 1,4-Naphthoquinones and Their Topical Formulation in Bigels.
2021
Background: 1,4-Naphthoquinones (1,4-NQs) are secondary plant metabolites with numerous biological activities. 1,4-NQs display low water solubility and poor bioavailability. Bigels are a new technology with great potential, which are designated as drug delivery systems. Biphasic bigels consisting of solid and liquid components represent suitable formulations improving diffusion and bioavailability of NQs into the skin. Objective: We evaluated the in silico and in vitro activity of 5,8-dihydroxy-1,4-naphthoquinone (M1) and 2,3-dichloro-5,8-dihydroxy-1,4-naphthoquinone (M2) on elastase and assessed their cytotoxicity towards COLO38 melanoma cells. The 1,4-NQs were loaded into bigels for topi…
Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices
2015
In order to achieve a safe swallowing in patients with dysphagia, liquids must be thickened. In this work, two commercial starch based thickeners dissolved inwater,whole milk, apple juice and tomato juice were studied. The thickeners were Resource®, composed of modified maize starch and Nutilis®, composed of modified maize starch and gums. They were formulated at two different concentrations corresponding to nectar- and pudding-like consistencies. Influence of composition, concentration and food matrix on rheological properties and structure of the resulting pastes were analysed. Viscoelastic measurements and microscopic observations of the thickeners dissolved in water revealed structural …
Influence of oscillating main flow on separation efficiency in asymmetrical flow field-flow fractionation.
2021
The steadily rising interest in the investigation of interactions between nanomaterials and biological media has also led to an increasing interest in asymmetrical flow field-flow fractionation (AF-FFF). The biggest strength of AF-FFF is the possibility to alter the flow profiles to suit a specific separation problem. In this paper, the influence of an oscillating main flow on the separation efficiency of AF-FFF is investigated. Such oscillations can e.g. be caused by the main pump To investigate the influence of such flow conditions on the separation efficiency in AF-FFF systematically, different oscillation profiles were applied and their influence on the elution profile and the retention…
Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard
2008
The influence of temperature was pointed out on the release of aroma compounds from a model dairy dessert and on its rheological behaviour. The recipe chosen for inter-laboratory studies within the programme of COST Action 921 was tested. The custards were flavoured with three aroma compounds belonging to strawberry note. The partition coefficients of three compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol) were determined at three temperatures (12 °C: tasting temperature of refrigerated dairy products, 20 °C: room temperature, and 37 °C: mouth temperature). Two textures of the custards were obtained using kappa- and iota-carrageenan. Penetrometry tests characterized the rheological…
Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits
2015
Abstract The fats that are mostly employed in biscuit manufacturing contain a high percentage of saturated fatty acids, giving them the solid consistency that is needed for biscuit manufacture. For health reasons, lower levels of saturated fatty acids and elimination of trans fatty acids are desirable. An emulsion of sunflower oil, water and a cellulose ether was employed to replace all the conventional fat in a short dough recipe. The structure of the different doughs was measured by oscillatory and creep rheological tests and the results were related to dough performance during baking. The effect of the methoxyl and hydroxypropyl content of the cellulose was also evaluated. The compliance…
Structural and dynamical investigation of gelation containing water-in-oil microemulsions
1996
The gelatin (Bloom 300)/water/AOT/n-heptane system has been investigated at fixed water/AOT molar ratioR (R=31.1) as a function of the gelatin content. Several experimental techniques (densitometry, refractometry, conductometry, rheology, dielectrometry, ultrasonics, hypersonics) have been used to investigate the role played by the gelatin molecule in the observed sol-gel transition above a critical gelatin content. The results appear consistent with the hypothesis of a rigid network of gelatin-water rods coated by surfactant molecules coexisting with gelatin-free AOT reversed micelles at the gelation point.
Thermal aggregation and ion-induced cold-gelation of bovine serum albumin
2009
Protein cold-gelation has recently received particular attention for its relevance in bio and food technology. In this work, we report a study on bovine serum albumin cold-gelation induced by copper or zinc ions. Metal-induced cold-gelation of proteins requires two steps: during the first one, the heat treatment causes protein partial unfolding and aggregation; then, after cooling the solution to room temperature, gels are formed upon the addition of metal ions. The thermally induced behaviour has been mainly investigated through different techniques: Fourier transform infrared (FTIR) spectroscopy, circular dichroism, dynamic light scattering (DLS) and rheology. Data have shown that the agg…
Effect of kind and content of organo-modified clay on properties of PET nanocomposites
2011
In this work we report the properties of nanocomposite based on PET with two different samples of organically modified montmorillonites. In particular, we studied the effect of the filler concentration on morphology, rheology, and mechanical performance, focusing our attention on the effect of the degradation phenomena of the clay modifiers. The results indicate that at low clay level the morphology achieved is mainly intercalated. On increasing the filler level, coalescence and/or bad defragmentation phenomena induce a coarser morphology, as confirmed by XRD, SEM, and TEM observations. When a more polar organic modifier is used to modify the clay, the particle adhesion and distribution is …
Comparison of Different Processing Methods to Prepare Poly(lactid acid)–Hydrotalcite Composites
2013
The effect of the compounding method on the morphology and on the properties of poly(lactic acid) (PLA)-hydrotalcite (HT) composites was studied. Moreover, the influence of two different kinds of HT - organically modified (OM-HT) and unmodified (U-HT) - and their concentration was evaluated. The composites were prepared using either a single screw extruder (SSE), a counter rotating twin-screw compounder (TSC) or a corotating twin-screw extruder (TSE). The prepared materials were characterized by scanning electron microscopy, gel permeation chromatography (GPC) analysis, mechanical and rheological measurements. The results indicated that the best morphology, i.e., particles dimension and dis…