Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels

The aim of this study was the evaluation of the influence of different HHP levels (150 and 300 MPa) and time treatment (5, 10, 20 min) on the gelation and properties of hydrogels with different inulin concentration (15, 20, 25 g/100 g). High-pressure treatment, in tested ranges, induces inulin gels...

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Detalles Bibliográficos
Autores principales: Florowska, Anna, Florowski, Tomasz, Sokołowska, Barbara, Adamczak, Lech, Szymańska, Iwona
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619442/
https://www.ncbi.nlm.nih.gov/pubmed/34828795
http://dx.doi.org/10.3390/foods10112514

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619442/
https://www.ncbi.nlm.nih.gov/pubmed/34828795
http://dx.doi.org/10.3390/foods10112514

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