Displaying publications 41 - 60 of 112 in total

Abstract:
Sort:
  1. Fulltext Strict tropism for CD71+/CD234+ human reticulocytes limits the zoonotic potential of Plasmodium cynomolgi
    Kosaisavee V, Suwanarusk R, Chua ACY, Kyle DE, Malleret B, Zhang R, et al.
    Blood, 2017 09 14;130(11):1357-1363.
    PMID: 28698207 DOI: 10.1182/blood-2017-02-764787
    Two malaria parasites of Southeast Asian macaques, Plasmodium knowlesi and P cynomolgi, can infect humans experimentally. In Malaysia, where both species are common, zoonotic knowlesi malaria has recently become dominant, and cases are recorded throughout the region. By contrast, to date, only a single case of naturally acquired P cynomolgi has been found in humans. In this study, we show that whereas P cynomolgi merozoites invade monkey red blood cells indiscriminately in vitro, in humans, they are restricted to reticulocytes expressing both transferrin receptor 1 (Trf1 or CD71) and the Duffy antigen/chemokine receptor (DARC or CD234). This likely contributes to the paucity of detectable zoonotic cynomolgi malaria. We further describe postinvasion morphologic and rheologic alterations in P cynomolgi-infected human reticulocytes that are strikingly similar to those observed for P vivax These observations stress the value of P cynomolgi as a model in the development of blood stage vaccines against vivax malaria.
    Matched MeSH terms: Rheology
  2. Pectin as a rheology modifier: Origin, structure, commercial production and rheology
    Chan SY, Choo WS, Young DJ, Loh XJ
    Carbohydr Polym, 2017 Apr 01;161:118-139.
    PMID: 28189220 DOI: 10.1016/j.carbpol.2016.12.033
    Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,4-linked d-galacturonic acids in common. They have been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and/or thickeners in food, pharmaceutical, personal care and polymer products. Commercial pectin is classified as high methoxy pectin (HMP) with a degree of methylation (DM) >50% and low methoxy pectin (LMP) with a DM <50%. Amidated low methoxy pectins (ALMP) can be obtained through aminolysis of HMP. Gelation of HMP occurs by cross-linking through hydrogen bonds and hydrophobic forces between the methyl groups, assisted by a high co-solute concentration and low pH. In contrast, gelation of LMP occurs by the formation of ionic linkages via calcium bridges between two carboxyl groups from two different chains in close proximity, known as the 'egg-box' model. Pectin gels exhibit Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased. An overview of pectin from its origin to its physicochemical properties is presented in this review.
    Matched MeSH terms: Rheology
  3. Comparison of physicochemical and functional properties of duck feet and bovine gelatins
    Kuan YH, Nafchi AM, Huda N, Ariffin F, Karim AA
    J Sci Food Agric, 2017 Mar;97(5):1663-1671.
    PMID: 27465360 DOI: 10.1002/jsfa.7970
    BACKGROUND: Previous studies have indicated that duck feet are a rich source of gelatin extractable from avian sources. In this study, the physicochemical and functional properties of avian gelatin extracted from duck feet (DFG) with acetic acid were compared with those of commercial bovine gelatin (BG).

    RESULTS: The yield of DFG obtained in this study was 7.01 ± 0.31%. High-performance liquid chromatography analysis indicated that the imino acid content was slightly lower for DFG compared with BG (P < 0.05). Differences in molecular size and amino acids between DFG and BG were also observed. The isoelectric points of DFG and BG were at pH 8 and 5 respectively, and the overall protein solubility of BG was higher than that of DFG. Gels prepared from BG exhibited higher bloom strength, viscosity and clarity and were darker in colour compared with DFG gels (P < 0.05). The gelling and melting points of BG were 21.8 and 29.47 °C respectively, while those of DFG were 20.5 and 27.8 °C respectively. BG exhibited slightly better emulsifying and foaming properties compared with DFG.

    CONCLUSION: Although some differences between DFG and BG were observed, the disparities were small, which indicates that DFG could be exploited commercially as an alternative source of gelatin. © 2016 Society of Chemical Industry.

    Matched MeSH terms: Rheology
  4. Fulltext Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
    Noor Raihana, A.R., Marikkar, J.M.N., Jaswir, I., Nurrulhidayah, A.F., Miskandar, M.S.
    International Food Research Journal, 2017;24(101):0-0.
    MyJurnal
    A study was carried out to compare the cookie dough properties and cookie quality made out
    of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious
    restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin
    (PGO/PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45 as
    replacement. The effect of these formulated plant-based shortenings and LD shortening were
    compared on dough rheological properties and cookie quality. Rheology and hardness of the
    cookie dough were evaluated using Texture Analyser (TA). Cookie hardness was evaluated
    with TA while cookie surface colors were measured using the CIE L*a*b* colorimetric system.
    Among the samples, cookies made out of PGO-2 with the ratio 45:55 (PGO:PS) performed the
    best substitute for LD to be used as shortening in cookies. PGO-2 also displayed the closest
    similarity to LD in cookies for hardness, size and thickness, cracking size as well as colour.
    As PGO-2 was a shortening formulated with plant-based ingredients, it could comply with the
    halal and toyyiban requirements.
    Matched MeSH terms: Rheology
  5. Fulltext Effect of Batu Pahat Soft Clay (BPSC) concentrations on the physical and rheological properties of Asphalt binder
    Mohd Idrus Mohd Masirin, Ahmed Suliman Bader Ali, Allam Musbah Al Allam
    Pertanika Journal of Science & Technology, 2017;25(105):101-108.
    MyJurnal
    The major aim of this research was to investigate the addition of BPSC on the physical and rheological properties of asphalt binder. In this study, addition of five different percentages of BPSC compositions were studied, namely (2, 4, 6 and 8%). The impact of modifier on the rheological and physical properties was determined using conventional tests, such as softening point, ductility and penetration, and measurements from a dynamic shear rheometer. Based on the results, it was observed that the addition of BPSC has a significant impact on the rheological properties of asphalt binder and would improve rutting resistance at high temperatures. Meanwhile, results related to physical properties indicated that a decrease in penetration and increase in softening points results in stiffness of BPSC. The results showed that BPSC reduced temperature susceptibility and increased stiffness and elastic behaviour in comparison to unmodified asphalt binder. This means BPSC would increase the resistance of permanent deformation (rutting). Finally, BPSC could be considered as an appropriate additive to modify the properties of asphalt binder.
    Matched MeSH terms: Rheology
  6. Fulltext Physical, rheological and textural characterization of herbal seasoning enriched with oyster mushroom (pleurotus sajor-caju) powder
    Saiful Bahri, S., Wan Rosli, W. l.
    International Food Research Journal, 2017;24(4):1445-1452.
    MyJurnal
    The influence of oyster mushroom (pleurotus sajor-caju, PSC) powder on the physical
    properties of herbal seasoning (HS) was investigated. The pH, total solid, viscosity, rheology
    and texture of semi solid HS containing different PSC powder level (0%, 20%, 40%, 60%,
    8%, 100% w/w) of coconut milk powder were measured. The pH of the products were in the
    range of 4.05 - 4.15. Rheological behavior was characterized by oscillatory rheometry. Stress
    sweep, frequency sweep and steady stress experiments were conducted to study the behavior
    of the products. The products showed non Newtonian characteristic or shear thinning. All
    samples were G’> G’’ showed the gel like network. In addition, the back extrusion rig texture
    analysis showed the correlation among the samples were also studied. Total substitution of PSC
    powder (100% w/w) in the formulation resulted more viscous product and the combination
    of the coconut milk powder and PSC powder showed the best spreadability and flow to the
    product characteristics. No added PSC powder (0% w/w) showed the least viscous products
    and the less moduli among the samples studied. The present study suggested the incorporation
    of more than 40% PSC powder to replace coconut milk powder give better flowability and not
    affect the viscosity of the products.
    Matched MeSH terms: Rheology
  7. Fulltext Rheological properties of native and modified corn starches in the presence of hydrocolloids
    Shaari, N.A., Sulaiman, R., Cheok, C.Y.
    International Food Research Journal, 2017;24(5):2082-2089.
    MyJurnal
    Starch and hydrocolloids were often used together in food industry to modify the rheological properties with the aim to enhance the starch tolerance to processing conditions. As such, the rheological properties of xanthan gum (XG), carrageenan, high (HMP) and low methoxyl pectin (LMP), with native corn starch (NCS) and modified corn starch (MCS) at different temperature were evaluated in this study. The flow behavior index (n) of corn starch-hydrocolloid mixtures were observed in the range from 0.160 to 0.604 where indicated the shear thinning behavior. The addition of hydrocolloids increased the apparent viscosity of the starch system. NCS mixtures showed consistency index (K) and apparent viscosities (na,100) decreased with increase in the temperature. The addition of XG and carrageenan increased the storage (G’) and loss (G”) moduli. Among the hydrocolloids, the XG addition to the NCS exhibited superior viscoelastic properties as evidenced by the highest G’ and lowest tan δ values. XG was observed capable to increase while pectin reduced the solid-like starch system. This result provides pragmatic data for food engineer in process design and food product development by minimizing the cost of trial and error.
    Matched MeSH terms: Rheology
  8. Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter
    Ewe JA, Loo SY
    Food Chem, 2016 Jun 15;201:29-36.
    PMID: 26868544 DOI: 10.1016/j.foodchem.2016.01.049
    The primary objective of this study was to evaluate the physicochemical and rheological properties of butter produced by Lactobacillus helveticus fermented cream. The incorporation of putative probiotic - the L. helveticus, to ferment cream prior to butter production was anticipated to alter the nutritional composition of butter. Changes in crude macronutrients and the resultant modification relating to textural properties of butter induced upon metabolic activities of L. helveticus in cream were focused in this research. Fermented butter (LH-butter) was produced by churning the cream that was fermented by lactobacilli at 37 °C for 24 h. Physicochemical analysis, proximate analysis and rheology properties of LH-butter were compared with butter produced using unfermented cream (control). LH-butter showed a significantly (P<0.05) higher fat content and acid value; lower moisture and ash; and was softer than the control. Cream fermentation modified nutritional and textural properties of butter in which LH-butter contained higher health beneficial unsaturated fatty acids than the control and thus rendered the product softer. Its enrichment with probiotics could thus further enhance its functional property.
    Matched MeSH terms: Rheology
  9. Fulltext Kinematics of mouthbrooding in Oreochromis niloticus (Cichlidae)
    Van Wassenbergh S, Joris I, Desclée M, Liew HJ, De Boeck G, Adriaens D, et al.
    J Exp Biol, 2016 05 15;219(Pt 10):1535-41.
    PMID: 27207955 DOI: 10.1242/jeb.131631
    Many species from several different families of fishes perform mouthbrooding, where one of the sexes protects and ventilates the eggs inside the mouth cavity. This ventilation behaviour differs from gill ventilation outside the brooding period, as the normal, small-amplitude suction-pump respiration cycles are alternated with actions including near-simultaneous closed-mouth protrusions and high-amplitude depressions of the hyoid. The latter is called churning, referring to its hypothetical function in moving around and repositioning the eggs by a presumed hydrodynamic effect of the marked shifts in volume along the mouth cavity. We tested the hypothesis that churning causes the eggs located posteriorly in the mouth cavity to move anteriorly away from the gill entrance. This would prevent or clear accumulations of brood at the branchial basket, which would otherwise hinder breathing by the parent. Dual-view videos of female Nile tilapias (Oreochromis niloticus) during mouthbrooding showed that churning involves a posterior-to-anterior wave of expansion and compression of the head volume. Flow visualisation with polyethylene microspheres revealed a significant inflow of water entering the gill slits at the zone above the pectoral fin base, followed by a predominantly ventral outflow passing the ventrolaterally flapping branchiostegal membranes. X-ray videos indicated that particularly the brood located close to the gills is moved anteriorly during churning. These data suggest that, in addition to mixing of the brood to aid its oxygenation, an important function of the anterior flow through the gills and buccal cavity during churning is to prevent clogging of the eggs near the gills.
    Matched MeSH terms: Rheology
  10. Synthesis of kenaf cellulose carbamate and its smart electric stimuli-response
    Gan S, Piao SH, Choi HJ, Zakaria S, Chia CH
    Carbohydr Polym, 2016 Feb 10;137:693-700.
    PMID: 26686181 DOI: 10.1016/j.carbpol.2015.11.035
    Cellulose carbamate (CC) was produced from kenaf core pulp (KCP) via a microwave reactor-assisted method. The formation of CC was confirmed by Fourier transform infrared spectroscopy and nitrogen content analysis. The degree of substitution, zeta potential and size distribution of CC were also determined. The CC was characterized with scanning electron microscopy, X-ray diffraction and thermogravimetry analysis. The CC particles were then dispersed in silicone oil to prepare CC-based anhydrous electric stimuli-responsive electrorheological (ER) fluids. Rhelogical measurement was carried out using rotational rheometer with a high voltage generator in both steady and oscillatory shear modes to examine the effect of electric field strength on the ER characteristics. The results showed that the increase in electric field strength has enhanced the ER properties of CC-based ER fluid due to the chain formation induced by electric polarization among the particles.
    Matched MeSH terms: Rheology
  11. Fulltext Polyesters Based on Linoleic Acid for Biolubricant Basestocks: Low-Temperature, Tribological and Rheological Properties
    Abdullah BM, Zubairi SI, Huri HZ, Hairunisa N, Yousif E, Basu RC
    PLoS One, 2016;11(3):e0151603.
    PMID: 27008312 DOI: 10.1371/journal.pone.0151603
    Presently, plant oils which contain high percentage of linoleic acid 1 are perceived to be a viable alternative to mineral oil for biolubricant applications due to their biodegradability and technical properties. In order to get biodegradable lubricant, triester derivatives compounds (1-5) were synthesized and characterized. The processes involved were monoepoxidation of linoleic acid 2, oxirane ring opening 3, esterification 4 and acylation 5. The structures of the products were confirmed by FTIR, 1H and 13C-NMR and LC-MS. The results that showed lowest temperature properties were obtained for triester 5, with a pour point value (PP) of -73°C, highest onset temperature (260°C) and lowest volatility at 0.30%. Viscosity index (VI) increased for the ester's synthetic compounds (2, 3, 4, 5), while the PP decreased. This behavior is the result of the increase of the chain length of the branching agents. Triester based linoleic acid has improved properties such as low-temperature and tribological properties. These results will make it feasible for plant oil to be used for biolubricants, fuels in chain saws, transmission oil and brake fluid.
    Matched MeSH terms: Rheology*
  12. Fulltext Impact of stirring speed on β-lactoglobulin fibril formation
    Ng SK, Nyam KL, Nehdi IA, Chong GH, Lai OM, Tan CP
    Food Sci Biotechnol, 2016;25(Suppl 1):15-21.
    PMID: 30263481 DOI: 10.1007/s10068-016-0093-8
    β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of different stirring speeds on characteristics of β-lg fibrils as a stable form in β-lg fibril solutions were investigated. Fibril concentration, fibril morphology, turbidity, particle size distribution, zeta potential, and rheological behavior of solutions were studied. Stirring enhanced fibril formation and stability of a fibril solution, in comparison with unstirred solutions. Increasing the stirring speed produced more turbidity and a greater distribution of particle sizes, higher viscosity values, but no differences in zeta potential values of β-lg fibril solutions. However, a high stirring speed is not feasible due to reduction of the fibril yield and changes in fibril morphology.
    Matched MeSH terms: Rheology
  13. Fulltext Effect of Extra-Framework Cations of LTL Nanozeolites to Inhibit Oil Oxidation
    Tan KH, Cham HY, Awala H, Ling TC, Mukti RR, Wong KL, et al.
    Nanoscale Res Lett, 2015 Dec;10(1):956.
    PMID: 26058517 DOI: 10.1186/s11671-015-0956-6
    Lubricant oils take significant part in current health and environmental considerations since they are an integral and indispensable component of modern technology. Antioxidants are probably the most important additives used in oils because oxidative deterioration plays a major role in oil degradation. Zeolite nanoparticles (NPs) have been proven as another option as green antioxidants in oil formulation. The anti-oxidative behavior of zeolite NPs is obvious; however, the phenomenon is still under investigation. Herein, a study of the effect of extra-framework cations stabilized on Linde Type L (LTL) zeolite NPs (ca. 20 nm) on inhibition of oxidation in palm oil-based lubricant oil is reported. Hydrophilic LTL zeolites with a Si/Al ratio of 3.2 containing four different inorganic cations (Li(+), Na(+), K(+), Ca(2+)) were applied. The oxidation of the lubricant oil was followed by visual observation, colorimetry, fourier transform infrared (FTIR) spectroscopy, (1)H NMR spectroscopy, total acid number (TAN), and rheology analyses. The effect of extra-framework cations to slow down the rate of oil oxidation and to control the viscosity of oil is demonstrated. The degradation rate of the lubricant oil samples is decreased considerably as the polarizability of cation is increased with the presence of zeolite NPs. More importantly, the microporous zeolite NPs have a great influence in halting the steps that lead to the polymerization of the oils and thus increasing the lifetime of oils.
    Matched MeSH terms: Rheology
  14. Effects of κ-carrageenan on rheological properties of dually modified sago starch: Towards finding gelatin alternative for hard capsules
    Fakharian MH, Tamimi N, Abbaspour H, Mohammadi Nafchi A, Karim AA
    Carbohydr Polym, 2015 Nov 5;132:156-63.
    PMID: 26256336 DOI: 10.1016/j.carbpol.2015.06.033
    Composite sago starch-based system was developed and characterized with the aim to find an alternative to gelatin in the processing of pharmaceutical capsules. Dually modified (Hydrolyzed-Hydroxypropylated) sago starches were combined with κ-carrageenan (0.25, 0.5, 0.75, and 1%). The rheological properties of the proposed composite system were measured and compared with gelatin as reference material. Results show that combination of HHSS12 (Hydrolysed-hydroxypropylated sago starch at 12h) with 0.5% κ-carrageenan was comparable to gelatin rheological behavior in pharmaceutical capsule processing. The solution viscosity at 50 °C and sol-gel transition of the proposed composite system were comparable to those of gelatin. The viscoelastic moduli (G' and G") for the proposed system were lower than those of gelatin. These results illustrate that by manipulation of the constituents of sago starch-based composite system, a suitable alternative to gelatin can be produced with comparable properties and this could find potential application in pharmaceutical capsule industry.
    Matched MeSH terms: Rheology
  15. Rheological and fractal hydrodynamics of aerobic granules
    Tijani HI, Abdullah N, Yuzir A, Ujang Z
    Bioresour Technol, 2015 Jun;186:276-85.
    PMID: 25836036 DOI: 10.1016/j.biortech.2015.02.107
    The structural and hydrodynamic features for granules were characterized using settling experiments, predefined mathematical simulations and ImageJ-particle analyses. This study describes the rheological characterization of these biologically immobilized aggregates under non-Newtonian flows. The second order dimensional analysis defined as D2=1.795 for native clusters and D2=1.099 for dewatered clusters and a characteristic three-dimensional fractal dimension of 2.46 depicts that these relatively porous and differentially permeable fractals had a structural configuration in close proximity with that described for a compact sphere formed via cluster-cluster aggregation. The three-dimensional fractal dimension calculated via settling-fractal correlation, U∝l(D) to characterize immobilized granules validates the quantitative measurements used for describing its structural integrity and aggregate complexity. These results suggest that scaling relationships based on fractal geometry are vital for quantifying the effects of different laminar conditions on the aggregates' morphology and characteristics such as density, porosity, and projected surface area.
    Matched MeSH terms: Rheology
  16. Degradation behavior of biodegradable Fe35Mn alloy stents
    Sing NB, Mostavan A, Hamzah E, Mantovani D, Hermawan H
    J Biomed Mater Res B Appl Biomater, 2015 Apr;103(3):572-7.
    PMID: 24954069 DOI: 10.1002/jbm.b.33242
    This article reports a degradation study that was done on stent prototypes made of biodegradable Fe35Mn alloy in a simulated human coronary arterial condition. The stent degradation was observed for a short-term period from 0.5 to 168 h, which simulates the early period of stenting procedure. Potentiodynamic polarization and electrochemical impedance spectroscopy were used to quantify degradation rate and surface property of the stents. Results showed that signs of degradation were visible on both crimped and expanded stents after 1 h of test, mostly located on the stent's curvatures. The degradation rate of stent was higher compared to that of the original alloy, indicating the surface altering effect of stent fabrication processing to degradation. A single oxide layer was formed and detected as a porous structure with capacitive behavior. Expanded stents exhibited lower polarization resistance compared to the nonexpanded ones, indicating the cold work effect of expansion procedure to degradation.
    Matched MeSH terms: Rheology
  17. Fulltext G-jitter induced magnetohydrodynamics flow of nanofluid with constant convective thermal and solutal boundary conditions
    Uddin MJ, Khan WA, Ismail AI
    PLoS One, 2015;10(5):e0122663.
    PMID: 25933066 DOI: 10.1371/journal.pone.0122663
    Taking into account the effect of constant convective thermal and mass boundary conditions, we present numerical solution of the 2-D laminar g-jitter mixed convective boundary layer flow of water-based nanofluids. The governing transport equations are converted into non-similar equations using suitable transformations, before being solved numerically by an implicit finite difference method with quasi-linearization technique. The skin friction decreases with time, buoyancy ratio, and thermophoresis parameters while it increases with frequency, mixed convection and Brownian motion parameters. Heat transfer rate decreases with time, Brownian motion, thermophoresis and diffusion-convection parameters while it increases with the Reynolds number, frequency, mixed convection, buoyancy ratio and conduction-convection parameters. Mass transfer rate decreases with time, frequency, thermophoresis, conduction-convection parameters while it increases with mixed convection, buoyancy ratio, diffusion-convection and Brownian motion parameters. To the best of our knowledge, this is the first paper on this topic and hence the results are new. We believe that the results will be useful in designing and operating thermal fluids systems for space materials processing. Special cases of the results have been compared with published results and an excellent agreement is found.
    Matched MeSH terms: Rheology*
  18. Fulltext Effects of pH on functional, rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin
    Nurul, A.G., Sarbon, N.M.
    International Food Research Journal, 2015;22(2):572-583.
    MyJurnal
    This study examines and compares the influence of pH on the functional, rheological and structural properties of eel skin (Monopterus sp.) and bovine gelatins. Functional properties studied and compared were emulsifying capacity and stability; water holding capacity; fat binding capacity; foaming capacity; and foaming stability. The rheological properties studied include gel strength and dynamic oscillatory measurements. The structural properties of eel skin and bovine gelatin were determined by Fourier transform infrared spectroscopy (FTIR). Results obtained showed that eel skin gelatin treated at pH 8 (compared to pH 5) exhibited the higher emulsifying, fat binding, foaming and viscoelasticity properties. The FTIR spectrum assay showed that eel skin gelatin presented a similar structure to that of bovine gelatin. This study demonstrated that pH levels influence functional, rheological and structural properties of eel skin gelatin and that these properties were enhanced to either equal or surpass those of bovine gelatin. Hence, this study indicates that eel skin gelatin has immense potential for use as an alternative to bovine gelatin.
    Matched MeSH terms: Rheology
  19. Fulltext Effects of different drying methods on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin
    Rasli, H.I., Sarbon, N.M.
    International Food Research Journal, 2015;22(2):584-592.
    MyJurnal
    This study investigates effects from different drying methods (vacuum oven dried vs. freeze dried) on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin. Vacuum oven dried chicken skin samples showed a higher gelatin yield (12.86%) than freeze-dried samples (9.25%). The latter showed a higher melting temperature (32.64oC) and superior foaming capacity (176%) as well as foaming stability (166.67%). Vacuum oven dried samples demonstrated greater fat binding capacity (5.5 ml/g) and emulsion stability (55.79%). There were no significant differences (p >0.05) in emulsion and water holding capacity for three gelatins. Bovine gelatin did hold the lowest of all functional properties studied. A Fourier Transform Infrared (FTIR) spectrum analysis of chicken skin gelatin under both drying methods presented structures similar to those of bovine gelatin. Collectively, this findings indicated no significant differences (p >0.05) in rheological, functional and structural properties for chicken skin gelatins prepared by either drying method. Hence, to save costs and maintain gelatin quality, vacuum oven drying offers potential as an alternative means of production.
    Matched MeSH terms: Rheology
  20. Fulltext Textural and rheological properties of stevia ice cream
    Pon, S.Y., Lee, W.J., Chong, G.H.
    International Food Research Journal, 2015;22(4):1544-1549.
    MyJurnal
    Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In- house ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical properties of the ice cream such as the overrun, total soluble solid, meltdown rate, rheology, and textural properties were evaluated. All ice cream samples exhibited a nonNewtonian flow with pseudoplastic behavior. Stevia ice cream has a lower melting rate and has a higher sustainability. The power law also showed that apparent viscosities of stevia ice cream were higher. Therefore, stevia can be used as a natural sugar substitute in ice cream production.
    Matched MeSH terms: Rheology
Related Terms
Filters
Contact Us

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links