Abstract
The demand for foodstuffs which are easily and fast prepared has increased considerably in recent years. Sauces are often used in this kind of products and their formulation usually includes polysaccharides (starch and/or gums) as thickening agents [1]. Sauce microstructure gives information about the components arrangement and how it affects physical and chemical properties such as viscosity. The aim of this work is to study the effect of different thickeners and salt concentrations on the microstructure of model systems.
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References
I.G. Mandala, T.P. Savras, A. E. Kostaropoulos, Journal of Food Engineering 64 (2004), pp. 335–342.
I. Hernando, I. Pérez-Munuera, V. Larrea, E. Llorca, A. Quiles, M.A. Lluch, Proceedings of COST Action 921 (2006), pp.82–87.
The authors are indebted to the Project AGL-2006-11653-C02-02/ALI for financial support and to the Universidad Politécnica de Valencia for the grant awarded to L.M. Guardeño.
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Hernando, I., Guardeño, L.M., Llorca, E., Quiles, A., Pérez-Munuera, I. (2008). Microstructure of model systems for sauces based in polysacharides observed by Cryo-SEM. In: Aretz, A., Hermanns-Sachweh, B., Mayer, J. (eds) EMC 2008 14th European Microscopy Congress 1–5 September 2008, Aachen, Germany. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-85228-5_12
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DOI: https://doi.org/10.1007/978-3-540-85228-5_12
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-85227-8
Online ISBN: 978-3-540-85228-5
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