Nov 10, 2012 · Abstract. The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH
Evaluation of antioxidant, rheological, physical and Nov 10, 2012 · The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined.
Theory and use of physical and rheological properties of biological materials in agricultural engineering applications. 3 Credits Course Pre-Requisites CHM 2045 and MAC 2313 and PHY 2048. Course Objectives Provide students with fundamental knowledge of physical and rheological properties needed for the engineering
Rheological Evaluation of the Physical Properties of Materials and Methods:The physical properties of commercially-available dermal fillers containing HA were evaluated using rheologic testing methods under clinically-relevant conditions. Additionally, light microscopy was used to assess the particulate nature of each prod-uct.
Rheological Properties of Foods SpringerLinkIn this chapter, rheological properties of foods are discussed, concentrating on the principles of flow behavior and deformation of food systems. The principles of viscosity and texture measurement methods and the devices used in these methods are explained in detail.
A review is offered of the rheological methodology that is used to determine the shear stress-shear rate conditions operating in the mouth during the evaluation of the viscosity of liquid foods and the stress-strain conditions prevailing during the evaluation of the firmness/hardness of solid foods. It is shown that the two sets of conditions vary with the rheological properties of the liquid and solid foods.
Rheological, physical and sensorial evaluation of cookies Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders Food Sci Technol Int . 2016 Apr;22(3):196-202. doi:10.1177/1082013215583149.Evaluating Physical, Rheological and Chemical Properties The change in physical properties such as penetration, softening point, penetration index and mass loss were studied and compared before and after modification. Rheological parameters such as complex modulus and phase angle before and after modification were studied by