Subtitle:

Zmiany właściwości reologicznych modelowego układu białkowo-węglowodanowego podczas obróbki cieplnej

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Type of object:

Journal/Article

Abstract:

The effect of batch and continuous thermal treatment on the rheological properties of aprotein-carbohydrate preparation made from soya flour (a basic component of many fermentationmedia) was described. Flow curves were determined using the Brabender Rheotron rotationrheometer for shear rates 20 600 s^ at soya flour concentration equal to 5 and 10%. Thedependence of the suspension Newtonian viscosity on the temperature and time was describedby an empirical formulae.

Relation:

Biotechnologia, vol.37, 2 (1997)-.

Volume:

37

Issue:

2

Start page:

145

End page:

157

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:146119

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open