CAMPUS è l'Archivio istituzionale delle pubblicazioni scientifiche dell’Università di Camerino. E’ un sistema aperto, pubblico e interoperabile che raccoglie, conserva ed espone i dati relativi alle attività e ai prodotti della ricerca dell’Ateneo con lo scopo di migliorarne la visibilità e di favorirne l’impatto a livello nazionale e internazionale.
English
Physicochemical characterization and stability of inulin gels
The ability of three commercial inulins (Raftilose ®P95, Frutafit IQ®, and Frutafit TEX®) with different chemical composition (oligo-polysaccharides profile) to form gels (at 25 and 50 °C) was evaluated. Raftilose®P95 (rich in mono-disaccharides) did not form gels, Frutafit IQ® (mainly oligosacch...
High pressure-induced tapioca starch gels: physico-chemical characterization and stability
Gelatinization of tapioca starch (25% dry basis) was induced by high hydrostatic pressure processing (HPP) at 600MPa under different time and temperature regimes (30°C for 10, 20 and 30min; 50°C for 10min; 80°C for 10min). Textural, thermal and structural properties of the gels wer...
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas
BACKGROUND: Various nutritionally enhanced tortillas were developed by incorporating ingredients with nutritional functionality (carrot, soy, wholemeal kamut and their combination (CSK)) in a standard wheat tortilla formulation. The effect of these ingredients on the physicochemical properties and water st...
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties
Samples of pork Longissimus dorsi were cooked in an oven by air/steam cycles (FC/S) at four temperatures (100, 110, 120 and 140 °C). Temperature profiles, cooking loss, shear force, water holding capacity and colour were determined for all FC/S cycles and compared with&#x...
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta
Fresh pasta is a very common food in Italy and it can be produced by subjecting a semolina-water dough to either to extrusion or lamination (recently under vacuum) to obtain the desired shape. Very little information is available on the effect of shaping on properties of&...
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