Estudo da reologia de polissacarídeos utilizados

Estudo da reologia de polissacarídeos utilizados na indústria de alimentos Toneli et al.
Moe, S. T.; Draget, K. I.; Skjak-Braek, G.;
Smidsrod, O. Alginates. In: Stephen, A. M.
(Ed) Food Polysaccharides and their
applications. New York: Marcel Dekker.
1995. p. 245-286.
Morris, E. R.; Cutler, A. N.; Ross-Murphy, S.
B.; Rees, A. Concentration and shear rate
dependence of viscosity in random coil
polysaccharide solutions. Carbohydrate
Polymers. v.1, n.1, p. 5-21, 1981.
Morris, E. R. Polysaccharide rheology and inmouth
perception. In: Stephen, A. M. (Ed.).
Food Polysaccharides and their
applications. New York: Marcel Dekker.
1995 p.517-546.
Niness, K. R. Inulin and oligofructose: What
are they? Journal of Nutrition. v. 129.
n.7S. p. 1682S-1687S. 2000.
Nogueira, R. I. Processo de obtenção de
inulina de chicória (Cichorium intybus)
em pó. Campinas, 2001. 120p. Tese
(doutorado em Engenharia Agrícola) –
Faculdade de Engenharia Agrícola,
Universidade Estadual de Campinas,
Campinas
Park, K.J.; Leite, J.T.C. Reologia. ftp://ftp.agr.
unicamp.br/pub/disciplinas/fa-20/.Reologia.
UNICAMP. Última atualização em abril de
2001.
Paoletti, F.; Nardo, N.; Monici, M.; Maini, S.;
Butturini, A. Caratterizzazione reologica di
miscele di inulina com fibre. Industrie
Alimentari. v. 40, n. 404, p. 633-635, 2001.
Pasquel, A. Gomas: Utilização e aspectos
reológicos. Boletim Sociedade Brasileira
de Ciência e Tecnologia de Alimentos.
Campinas. v.33, n.1, p.86-97, 1999.
Piculell, L. Gelling carrageenans. In: Stephen,
A. M. (Ed) Food Polysaccharides and
their applications. New York: Marcel
Dekker.1995. p. 205-244.
Rao, M. A. Rheological properties of fluid
foods. In: RAO, M. A.; Rizvi, S. S. H. (eds),
Engineering properties of foods. New
York: Marcel Dekker, 1986, p.1-47.
203
Rao, M.A. Measurement of flow properties of
fluid foods: developments, limitations, and
interpretation of phenomena. Journal of
Texture Studies. Trumbull. v.8, n.3,
p.257-282, 1977.
Rao, M. A; Kenny, J. F. Flow properties of
selected food gums. Canadian Institute of
Food Science and Technology Journal . v.
8, n.3, p. 142-148, 1975.
Rao, M. A.; Rizvi, S. S. H. Engineering
properties of foods. New York: Marcel
Dekker, 1986. 398p.
Reid, J. S.; Edwards, M. E. Galactomannans
and other cell wall storage polysaccharides
in seeds. In: Stephen, A. M. (Ed) Food
Polysaccharides and their applications.
New York: Marcel Dekker. 1995. p. 155-
186.
Ritcher, M.; Schierbaum, F. R.; Augustat, S.;
Knoch, K. D. Method of producing starch
hydrolysis products use as food additives
(Patent Number: 3962465) apud Loret, C.;
Meunier, V.; Frith, W. J.; Fryer, P. J.
Rheological characterization of the gelation
behaviour of maltodextrin aqueous solution.
Carbohydrate Polymers. v.57, n.2, p. 153-
163, 2004.
Schaller-Povolny, L. A.; Smith, D. E. Sensory
attributes and storage life of reduced fat ice
cream as related to inulin content. Journal
of Food Science. v. 64, n. 3. p. 555-559,
1999.
Silva, R.F. Use of inulin as a natural texture
modifier. Cereal Foods World. St. Paul.
v.41, n.10, p.792-795, 1996.
Speers, R. A.; Tung, M. A. concentration and
temperature dependence of flow behavior of
xanthan gums dispersions. Journal of Food
Science. v. 51. n.1, p. 96-98, 103, 1986.
Stanley, N. F. Agars. In: Stephen, A. M. (Ed)
Food Polysaccharides and their
applications. New York: Marcel
Dekker.1995. p. 187-204.
Stanley, D. W.; Goff, H. D.; Smith, A. K.
Texture-structure relationships in foamed
Revista Brasileira de Produtos Agroindustriais, Campina Grande, Especial, v.7, n.2, p.181-204, 2005