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dc.contributor.authorDankar, Iman
dc.contributor.authorHaddarah, Amira
dc.contributor.authorSepulcre Sánchez, Francesc
dc.contributor.authorPujolà Cunill, Montserrat
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2020-04-26T08:56:24Z
dc.date.available2020-04-26T08:56:24Z
dc.date.issued2020-01-01
dc.identifier.citationDankar, I. [et al.]. Assessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3d printing. "Foods", 1 Gener 2020, vol. 9, núm. 1, p. 1-12.
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/2117/185128
dc.description.abstractThe effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic observations revealed more aggregated and densely concentrated starch granules in MP samples. This consequently led to a significant increase (p < 0.05) in mechanical and rheological properties up to five times more than BP samples. All samples exhibited shear thinning non-Newtonian behavior
dc.format.extent12 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
dc.subject.lcshPotatoes as feed
dc.subject.otherMicrowaved
dc.subject.otherBoiled
dc.subject.otherViscosity
dc.subject.otherThixotropy
dc.subject.otherMicroscopy
dc.subject.otherYield stress
dc.subject.other3D food printing
dc.subject.otherAgrotech
dc.titleAssessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3d printing
dc.typeArticle
dc.subject.lemacPatates com a aliment
dc.contributor.groupUniversitat Politècnica de Catalunya. GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita
dc.identifier.doi10.3390/foods9010021
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/9/1/21
dc.rights.accessOpen Access
local.identifier.drac27267876
dc.description.versionPostprint (published version)
local.citation.authorDankar, I.; Haddarah, A.; Sepulcre, F.; Pujola, M.
local.citation.publicationNameFoods
local.citation.volume9
local.citation.number1
local.citation.startingPage1
local.citation.endingPage12


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Attribution-NonCommercial-NoDerivs 3.0 Spain
Except where otherwise noted, content on this work is licensed under a Creative Commons license : Attribution-NonCommercial-NoDerivs 3.0 Spain