Search results for "Viscosity."

Evaluation de la déstructuration orale de protéagineux extrudés

2018

La formulation de snacks expansés sans gluten et riches en protéines, fabriqués entièrement à partir deprotéagineux, est un moyen intéressant pour diversifier l’offre d’aliments à base de protéagineux.L'extrusion est un procédé souple et adapté pour fabriquer de tels aliments. Lors du traitementthermomécanique, la dépolymérisation de l’amidon, et donc sa solubilité, augmentent, alors que la solubilité des protéines diminue à cause des phénomènes d’agrégation. En conséquence, l'extrusion produit des mousses solides avec une grande variété de textures et de morphologies du matériel constitutif, autant de caractéristiques qui vont affecter les performances de mastication et l’acceptabilité du …

Using cross-modal interactions to counterbalance salt reduction in solid foods

2011

International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…

Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types

2018

Abstract In industrial production, thermal processing of honey at 50 °C commonly induces liquefaction, i.e. it reduces the crystal count and viscosity and delays any subsequent crystallization. Unfortunately, thermal treatment can generate toxic 5-hydroxymethylfurfural (HMF), thereby resulting in quality reduction. Considering this, the present work aims at evaluating the influence of (two) processing technologies as alternatives to thermal processing of honey, namely high hydrostatic pressure (HHP; P = 220–330 MPa, T = 50/60 °C, t = 23/106 min), and ultrasound processing (US; at 24 kHz). The quality parameters evaluated for honey included liquefaction time, HMF content, diastase number, co…

Hemorheological pattern in different groups of athletes submitted to cardio-pulmonary exercise test

2007

Hemorheology in the metabolic syndrome.

2011

Synthesis and characterization of well-defined poly(tert-butyl acrylate) star polymers

2009

Abstract Star polymers with different numbers and lengths of poly(tert-butyl acrylate) (PTBA) arms were obtained via atom transfer radical polymerization. Aliphatic alcohols with different number of hydroxyl groups varying from 3 to 6 and calix[4]arenes based on pyrogallol with 12 and 16 phenol groups were transformed to bromoester derivatives to prepare multifunctional ATRP initiators used as the cores of the stars. The star polymers were characterized by GPC with refractive index, multiangle laser light scattering and viscosimetric detectors. The molar masses of the stars reached 70,000 g/mol and the molar mass dispersities did not exceed 1.2. To elucidate the compact structure of the sta…

Polyelectrolytes:  Intrinsic Viscosities in the Absence and in the Presence of Salt

2008

Intrinsic viscosities were determined at 25 °C for 10 samples of narrowly distributed sodium polystyrene sulfonate (the molecular weights M ranging from 0.9 to 1000 kg/mol) in pure water and in aqueous solutions containing 0.9 wt % NaCl from the slope of ln ηrel versus polymer concentration. In the middle range of M, the [η] values are in the former case almost 2 orders of magnitude larger than in the latter case. In the absence of salt, the plot of log [η] as a function of log M exhibits a sigmoidal shape, which can be approximated within the interval 3 < M (in kg mol-1) < 30 by log[η] = −0.17 + 2.1 log M. In the presence of salt, the following relation holds true in the entire regime:  lo…

Influence of some physicochemical factors on the viscosity of aqueous levan solutions ofZymomonas mobilis

1998

Zymomonas mobilis strain 113 “S” produces levan – an extracellular, viscous, biologically active, non-toxic fructose polymer with a unique structure and extraordinary properties. This polysaccharide was isolated at two different degrees of purity by alcohol precipitation from aqueous solutions and was characterized with respect to some rheological properties and stability of viscous solutions. The effects of temperature, pH and salt concentration on the viscosity of 1–3% levan solutions were examined. The viscosity of levan solutions was found to be quite stable and reversible at room temperature over a wide range of pH from 4 to 11. The viscosity was slightly affected by increased salt con…

Viscometric study of mixtures of neutral and charged polymers in aqueous solution

1997

The viscosity behaviour of aqueous mixtures formed by a polyelectrolyte (A) and a neutral polymer (B) such as polystyrene sulfonate (PSS)-polyvinylpyrrolidone (PVP) and polylysine (PLL)-PVP has been studied at 25°C. The intrinsic viscosity and viscosity interaction parameter of each polymer in water have been determined and have served us to estimate the compatibility of the different mixtures according to two different methodologies: (i) mixtures of two polymers in water as solvent and (ii) mixtures of either polymer A OFB in a solvent formed by either polymer B or A in water ("polymer solvent method"). By comparing the experimental and theoretical viscosity data it is clearly seen that: m…

Consequences of linking charged and uncharged monomers to binary copolymers studied in dilute solution. Part II: Non-additivity effects in the viscom…

2017

Abstract Copolymers of ethylene oxide (EO) and N,N-dimethyl aminoethyl methacrylate (R) or [2-(methacryloyloxy)ethyl] trimethylammonium iodide (R+) were studied in dilute solution: P ( EO p – b – R n ) ( I ) , P(Rn(1−f) – ran – R+n f) ( II ) , and P ( EO p – b – R n + ) ( III ) ; n and p give the numbers of monomers and f is the degree of charging. For II (variable f) and III (variable n) the effects of charging on the intrinsic viscosities [η] are well described by Boltzmann sigmoids. The deviation of [ η ] from [ η ] add (calculated from the corresponding homopolymer data, assuming additivity of the individual contributions) are quantified by σ = [ η ] / [ η ] add - 1 measuring the segreg…