10 BÜCHER, DIE MIT «SYNERESIS» IM ZUSAMMENHANG STEHEN
Entdecke den Gebrauch von
syneresis in der folgenden bibliographischen Auswahl. Bücher, die mit
syneresis im Zusammenhang stehen und kurze Auszüge derselben, um seinen Gebrauch in der Literatur kontextbezogen darzustellen.
1
Cheese: General aspects
Gels formed from milk by renneting or acidification under quiescent conditions
may subsequently show syneresis, i.e., expel liquid (whey), because the gel (
curd) contracts. Under quiescent conditions, a rennet- induced milk gel may lose
...
2
Fundamentals of Cheese Science
Homogenization of whole milk has a similar effect. lt is reported that the growth of
psychrotrophs in milk reduces its syncretic properties 1i.e., leads to a high
moisture content). lncreased levels of rennet slightly increase the rate of
syneresis.
3
Functionality of Proteins in Food
The knowledge of the syneresis mechanism at the molecular level is related to
moisture binding and will optimize moisture release during cheese production.
During the manufacturing of Cheddar cheese and other dairy products, the rate of
...
4
Handbook of Green Chemicals
Noncrystalllzlng swelling media, silicone rubber tubing Vertrel®XSI syneresis
control agent, adhesives Rheolate® 31 0 syneresis control agent, aq. paints/
coatings Permont®SX10A syneresis control agent, architectural coatings: mid to
high ...
5
Principles and Practices of Small- and Medium-scale Fruit ...
12.9.2 Syneresis The use of pectin in jams, jellies and preserves has two major
purposes: creation of a desired texture and binding of water. If the water binding
effect is not achieved completely, the final gel will show a tendency to contract
and ...
Richard Pierce Bates, J. R. Morris, P. G. Crandall, 2001
6
Food Hydrocolloids: Structures, Properties, and Functions
To demonstrate the unique characteristic of the gel, the behavior of the curdlan
gel in frozen state is compared with those of carrageenan, agar-agar and konjac
gels., The gel strength and syneresis of various gels after freezing and thawing ...
Katsuyoshi Nishinari, Etsushiro Doi, 1993
7
Advanced Concrete Technology 3: Processes
For some chemical grouts (e.g. dilute silicate grouts hardened with an ester) the
syneresis shrinkage may occur during or soon after the setting so that at the time
of set the volume of solid grout VG,tset may be less than 50% of the original ...
John Newman, B S Choo, 2003
8
Handbook of Dietary Fiber
Starches contribute, to weaker gels but they are the most effective in reducing
syneresis of curdlan gels 118,26-28). Curdlan is very compatible with fats and
oils. A curdlan gel having a high fat or oil content can be produced utilizing the ...
9
Cheese: Chemistry, Physics and Microbiology (General Aspects)
Addition of phosphate,51 62 citrate,51-62 oxalate62 or EDTA51 at constant pH,
all caused decreased syneresis: these additions considerably reduce Ca:"
activity and adding phosphate also increases colloidal phosphate content. The
salt ...
SYNERESIS The use of pectin in jams, jellies, and preserves has two major
purposes: (1) to create a desired texture and (2) to bind water. If the waterbinding
effect is not completely obtained, the final gel will show a tendency to contract
and ...
Laszlo Somogyi, Diane M. Barrett, Y. H. Hui, 1996
10 NACHRICHTEN, IN DENEN DER BEGRIFF «SYNERESIS» VORKOMMT
Erfahre, worüber man in den einheimischen und internationalen Medien spricht und wie der Begriff
syneresis im Kontext der folgenden Nachrichten gebraucht wird.
Hydrocolloids: Managing moisture and more
Its consistent water-holding ability makes it an effective tool for controlling syneresis. When used in combination with carrageenan, xanthan contributes ... «Food Business News, Apr 15»
Presidenza Fiera Rettani al vertice. E la spunta anche Peraboni
Nome vincente, dunque, quello uscito all'ultimo minuto di Rettani che sul biglietto da visita ha i marchi Syneresis, Bracco e Zambon e un ruolo in Assolombarda ... «il Giornale, Mär 15»
Ingredion enters carrageenan agreement
... help prevent syneresis (the separation of liquid from a gel caused by contraction). Carrageenan is compatible with starch and provides stabilizing properties, ... «Food Business News, Feb 15»
SupplySide West: Gum–Starch Blend Is “Clean” Replacer for Eggs, Fat
Among its benefits, GumPlete mimics the function of gluten, increases viscosity, reduces syneresis (the separation of liquid from a gel), enhances freeze and ... «Nutritional Outlook, Okt 14»
Chat Leftovers: Preventing curdled quiche
I nominate a phenomenon called syneresis. Here's how the American Egg Board explains it: When you bake a custard, the proteins in the egg coagulate and ... «Washington Post, Okt 14»
Teens put a cap on watery ketchup
Well that problem has a name — syneresis — when water separates from tomato paste. And Tyler Richards, age 18 and now a freshman in college, says he has ... «Plastics News, Sep 14»
CAMX 2014 preview: BYK USA
BYK-R 607 is said to provide good anti-sagging, anti-settling and anti- syneresis properties. You might also like: 3D Printing Moves Into Tooling Components. «High Performance Composites, Aug 14»
Managing the mouthfeel of dairy products
The dairy proteins in this Greek-style yogurt prototype not only increase the protein content of the formulation but also bind moisture to prevent syneresis. «Food Business News, Jul 14»
Choosing not to comanage PVD
Since the baby boomers have boomed, the syneresis process seems to be moving as fast as the polar ice cap is melting. I understand the sudden appearance of ... «ModernMedicine, Jun 14»
Researchers Create Semi-Smart Hydrogels that can Support Bone …
The process of water expulsion is called syneresis. "If the transition gellation temperature is one or two degrees below body temperature, these polymers slowly ... «Nature World News, Mai 14»
