Andere Kunden interessierten sich auch für
![Hydrokolloide in der kolloidalen Stabilität von Fruchtgetränken]( "Hydrokolloide in der kolloidalen Stabilität von Fruchtgetränken")
Hydrokolloide in der kolloidalen Stabilität von Fruchtgetränken60,90 €![Les hydrocolloïdes dans la stabilité colloïdale des boissons aux fruits]( "Les hydrocolloïdes dans la stabilité colloïdale des boissons aux fruits")
Les hydrocolloïdes dans la stabilité colloïdale des boissons aux fruits43,99 €![Gli idrocolloidi nella stabilità colloidale delle bevande alla frutta]( "Gli idrocolloidi nella stabilità colloidale delle bevande alla frutta")
Gli idrocolloidi nella stabilità colloidale delle bevande alla frutta43,99 €![Hidrocoloides en la estabilidad coloidal de bebidas de frutas]( "Hidrocoloides en la estabilidad coloidal de bebidas de frutas")
Hidrocoloides en la estabilidad coloidal de bebidas de frutas44,99 €![Os hidrocolóides na estabilidade coloidal das bebidas de fruta]( "Os hidrocolóides na estabilidade coloidal das bebidas de fruta")
Os hidrocolóides na estabilidade coloidal das bebidas de fruta43,99 €![Gidrokolloidy w kolloidnoj stabil'nosti fruktowyh napitkow]( "Gidrokolloidy w kolloidnoj stabil'nosti fruktowyh napitkow")
Gidrokolloidy w kolloidnoj stabil'nosti fruktowyh napitkow43,99 €![Soft Drink and Fruit Juice Problems Solved]( "Soft Drink and Fruit Juice Problems Solved")
Soft Drink and Fruit Juice Problems Solved245,99 €
Miller) on the physicochemical characteristics and degree of stability of tree tomato (Cyphomandra betacea) beverages. The addition of hydrocolloids helped to control phase separation of the beverages during storage. The results indicated that concentrations of xanthan gum (GX) and sodium carboxymethyl cellulose (CMC) greater than or equal to 0.05% w/w, are adequate in the physical stability of the beverages, expressed in low settling velocities and high zeta potential values (>30mV), without significantly affecting physicochemical properties and color parameters. The incorporation of aloe vera gel significantly affected pH and titratable acidity (p<0.05), but its effect on physical instability was not statistically significant. The results suggest that due to the hydrophilic and anionic character of hydrocolloids, they are effective in the processes of steric and electrostatic stability of suspended particles favoring the control of phase separation phenomena, without altering the physicochemical and sensory properties of tree tomato beverages.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.