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Effect of addition of maltodextrins to starch gels on some textural and colour parameters

100%

Przetaczek-Roznowska I., Roznowski J., Fortuna T., Pajak P.

Acta Agrophysica

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2014

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tom 21

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nr 2

Systems of potato starch and potato maltodextrins saccharified to various degrees (low, medium, or high) were investigated to understand the effect of maltodextrin addition on some rheological properties of starch pastes and on chosen textural properties and colour parameters of starch gels. The samples for the study were 10% water pastes of starch alone and starch with maltodextrin added in amounts constituting 10, 20, 30, 40 or 50% (w/w) of the starch. The rheological investigations included determination of flow curves at a temperature of 50°C. The flow curves obtained were described using the Herschel-Bulkley model. The gels were subjected to texture profile determination and to colour analysis in the CIELab space using D65 illuminant and 10° observer. It was found that maltodextrin affects the properties of starch gels even if it replaces as little as 10% of starch in the system. As the proportion of maltodextrin in the gel increases, its flow strength decreases, the thinning degree increases, and the textural parameters change. The changes, however, are not proportional either to the saccharification degree or to the proportion of maltodextrin in the gel. Maltodextrin present in starch gels, regardless of its amount, influences also the values of colour parameters in the CIELab system.

2

Comparison of selected morphological, rheological and biochemical parameters of winter swimmers’ blood at the end of one winter swimming season and at the beginning of another

86%

Teleglow A., Marchewka J., Tabarowski Z., Rembiasz K., Glodzik J., Scislowska-Czarnecka A.

Folia Biologica

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2015

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tom 63

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nr 3

3

The consistency of cement pastes and their rheological parameters

86%

Kasinska M., Kempinski J., Swierzko R.

Acta Scientiarum Polonorum. Formatio Circumiectus

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2016

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tom 15

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nr 3

4

Mathematical models for prediction of rheological parameters in vinasses derived from sugar cane

86%

Chacua L. M., Ayala G., Rojas H., Agudelo A. C.

International Agrophysics

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2016

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tom 30

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nr 2

5

Preliminary research on the effect of lime addition on the rheology of sludge

72%

Malczewska B.

Infrastruktura i Ekologia Terenów Wiejskich

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2011

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nr 11

Samples of excess sludge from wastewater treatment plants were investigated in order to determine the dependence of rheological parameters of sewage sludge on lime addition. Hydration of the sludge is one of its main features which determine sludge management and waste disposal cost. The rheological behavior of sludge is a key characteristic, since it determines the treatment processes. This research has evaluated the use of rheological properties for characterization and control of sludge and lime mixture flow behaviour. A laboratory investigation was conducted using rotating coaxial cylinder and several different gravimetric oncentrations of the investigated sludge. In order to describe the rheological characteristics, the 3-parameter Herschel-Bulkley model was applied. Rheological characterization is of great importance in sludge management, both in terms of biomass dewatering and stabilizing properties, and in terms of design parameters for sludge handling operations.

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Parametry reologiczne past do zebow a dostepnosc farmaceutyczna jonu fluorkowego

72%

Kolodziejska J.

Bromatologia i Chemia Toksykologiczna

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2004

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tom 37

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nr 1

77-83

Spadek zainteresowania w Polsce bierną profilaktyką fluorkową endogenną (fluorkowanie wody pitnej i żywności) był powodem podjęcia badań nad właściwościami past do zębów będących nośnikami fluoru. Celem pracy była ocena parametrów reologicznych dziesięciu losowo wybranych fluorkowych past do zębów zakupionych w handlu detalicznym oraz próba interpretacji uzyskanych wyników w aspekcie właściwości aplikacyjnych decydujących o dostępności farmaceutycznej jonu fluorkowego.

7

Effect of incorporation of spelt flour on the dough properties and wheat bread quality

72%

Kohajdova Z., Karovicova J.

Żywność Nauka Technologia Jakość

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2007

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tom 14

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nr 4

Effect replacement of wheat flour with spelt flour on the rheological parameters, baking quality and sensory acceptance was studied. Increasing level of spelt flour in the flour blend concluded in enhanced water absorption capacity and longer dough development time. Addition of spelt flour affected baking and sensory parameters of products. The assessors evaluated as the most acceptable baked goods with 15% addition of spelt flour.

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Influence saccharose and artifficial sweeteners on physicochemical properties of maltodextrins solutions with differential value of dextrose equivalents

58%

Przetaczek-Roznowska I.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2009

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tom 12

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nr 3

9

Variability of rheological parameters in function of gravimetric concentration of sludge

58%

Malczewska B.

Electronic Journal of Polish Agricultural Universities. Series Environmental Development

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2009

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tom 12

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nr 1

Ograniczanie wyników

Effect of addition of maltodextrins to starch gels on some textural and colour parameters

Comparison of selected morphological, rheological and biochemical parameters of winter swimmers’ blood at the end of one winter swimming season and at the beginning of another

The consistency of cement pastes and their rheological parameters

Mathematical models for prediction of rheological parameters in vinasses derived from sugar cane

Preliminary research on the effect of lime addition on the rheology of sludge

Parametry reologiczne past do zebow a dostepnosc farmaceutyczna jonu fluorkowego

Effect of incorporation of spelt flour on the dough properties and wheat bread quality

Influence saccharose and artifficial sweeteners on physicochemical properties of maltodextrins solutions with differential value of dextrose equivalents

Variability of rheological parameters in function of gravimetric concentration of sludge