CORDOBÉS CARMONA , Felipe

Viscoelasticidad lineal de la fase líquido-cristalina laminar de un sistema tensioactivo no iónico/hidrocarburo/agua. En este estudio se ha caracterizado la respuesta viscoelástica lineal, en cizalla oscilatoria, de la fase líquido-cristalina laminar de sistemas alcohol polietoxilado/heptano/agua, estableciendo las influencias de los distintos...

En este trabajo se estudiaron las transiciones térmicas de la yema de huevo usando técnicas de calorimetría diferencial de barrido (DSC) y ensayos viscoelásticos lineales, más concretamente, ensayos de cizalla oscilatoria de baja amplitud (SAOS). Se analizó la influencia de la composición (pH, concentración de electrolito y tipo). Los...

En este trabajo se han estudiado las propiedades reológicas de una fase líquido-cristalina laminar contenida en un sistema al- cohol polietoxilado/agua/heptano, mediante ensayos viscoelásti- cos lineales, estacionarios y transitorios. El efecto de distintas variables como la composición de tensioactivo y heptano sobre dichas propiedades...

Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelation behaviour and gel properties of crayfish...

This study aims to evaluate the effect of gum content and pH on the thermal gelation of mixed egg yolk/κ-carrageenan (EY/κC) dispersions, monitored by linear viscoelastic measurements. Heat processing induces dramatic changes in the microstructure and viscoelastic properties of EY/κC systems, which may be attributed to a multistage mechanism...

Se ha realizado un estudio de la distribución del tamaño de gotas y de las propiedades viscoelásticas lineales de emulsio- nes concentradas de aceite en agua, estabilizadas con dife- rentes proteínas (cangrejo, gluten y soja). Los sistemas estu- diados siempre presentan un comportamiento típico de emulsiones altamente ...

El objetivo del trabajo ha consistido en la caracterización del proceso de gelificación térmica de dispersiones de albumen de huevo mediante ensayos viscoelásticos dinámicos. Las variables estudiadas han sido el tiempo de procesado térmico, manteniendo constante la velocidad de calentamiento y enfriamiento, la concentración de proteína y el pH...

Electrospun nanofibrous membranes have attracted the interest of the scientific community over the past decades due to their unique properties (e.g., high surface area, enzyme encapsulation high efficiency in filtering). Among the most promising membranes are those derived from natural polymers, which are not based on fossil fuels and most of...

Teachers can create engaging learning environments in engineering courses through pedagogical innovation using Information and Communication Technologies (ICT). Introductory chemistry courses in Science, Technology, Engineering and Mathematics (STEM) disciplines typically include the study of molecular models and periodic properties, which are...

Eggs have been one of the first multifunctional ingredients, well known for their whipping, gelling and emulsification properties, where the proteins are the dominant component. Egg yok is an ingredient of high nutritional value with unique sensory properties and excellent functionalitu used in the manufacture and stabilisation of...

The objective of this study was to assess the influence of reducing pH from its native value on the heat-induced gelation behaviour of egg yolk by monitoring its linear viscoelastic properties. Three acids differing in their location in the Hofmeister series were used (hydrochloric, citric, and phosphoric acids) at pH between 2 and 6. The...

En el presente trabajo se ha estudiado el comportamiento viscoelástico lineal de las fases micelares y líquido-cristalinas presentes en el diagrama de fases del sistema aducto de nonilfenol con diez moles de óxido de etileno (NPFE-10) y agua. Con este propósito se efectuaron ensayos en cizalla oscilatoria no destructivos dentro del intervalo de...

La yema de huevo, natural o modificada en ovopro­ductos, es un ingrediente ampliamente usado en la industria alimentaria debido su alto valor nutricional y a las excelentes propiedades funcionales que con­fiere a diferentes preparados. El objetivo de esta in­vestigación fue la evaluación del efecto del pH sobre las propiedades reológicas y la...

Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial mayonnaises or salad dressings, were processed in a semicontinuous device. This specially designed emulsification device consists of, basically, a vessel provided with an anchor impeller, where the continuous phase was initially placed;...

The effect of pH (3.5 e 6) and polysaccharide concentration (0 e 0.5 wt%) on the linear viscoelastic behaviour of egg yolk/ k -Carrageenan (EY/ k C) mixtures in aqueous solution was studied by using Small Amplitude Oscillatory Shear (SAOS). Native egg yolk containing 45 wt% solids was used for all the samples. Thermally set EY/ k C gels were...

Libro en acceso abierto en Internet. Patrocinador: Andalousian Government through the project TEP-6134-2010.

La presente invención se refiere a un método de obtención de un material bioplástico con capacidad absorbente de carácter biodegradable mediante la incorporación de carbonato o bicarbonato sódico y/o ácido cítrico, maleico, fumárico o adípico a una mezcla

Las matrices proteicas, debido a sus beneficios tecnológicos, económicos y medioambientales son potencialmente atractivas para la incorporación y subsecuente liberación de micronutrientes que son esenciales para la salud y desarrollo de las plantas, como el zinc, evitando los típicos excesos de fertilizantes convencionales. Concretamente, el...

The influence of adding different polysaccharides (Locust Bean Gum, Methyl Cellulose and Carboxymethyl Cellulose) to gluten-based biodegradable polymeric materials was evaluated in this work. Glycerol/water mixtures were used as plasticiser. Gluten /plasticiser and gluten/polysaccharide/plasticiser blends were prepared at different pH values by...

Protein-based bioplastics may be regarded as novel biopolymer matrices based on renewable natural components. Due to technological, economic and environmental benefits, these biopolymer matrices are highly attractive for the incorporation and subsequent release of micronutrients that are essential for the development and health of plants,...

BACKGROUND: The use of superabsorbent materials in horticulture has spread recently. These materials, which can retain water and release it as crops need it, have strong advantages such as the efficient use of water in periods of drought. However, these materials are made of synthetic polymers, which present problems of degradability and,...