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https://open.uns.ac.rs/handle/123456789/15832
Pоljе DC-а | Vrеdnоst | Јеzik |
---|---|---|
dc.contributor.author | Pajin, Biljana | en_US |
dc.contributor.author | Dokić, Ljubica | en_US |
dc.contributor.author | Zarić, Danica | en_US |
dc.contributor.author | Šoronja-Simović, Dragana | en_US |
dc.contributor.author | Lončarević, Ivana | en_US |
dc.contributor.author | Ivana Nikolić | en_US |
dc.date.accessioned | 2020-03-03T15:01:30Z | - |
dc.date.available | 2020-03-03T15:01:30Z | - |
dc.date.issued | 2013-01-01 | - |
dc.identifier.issn | 02608774 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/15832 | - |
dc.description.abstract | The aim of this paper is to define the optimal conditions for the pre-crystallization of chocolate produced in a ball mill, that contains 20% soya milk. Chocolate mass and soya milk are refined in a ball mill employing three refining times (30, 60 and 90 min) and pre-crystallization temperatures (26, 28 and 30 °C). Increasing the refining time leads to organized chocolate systems with soya milk. The nucleation time of the system refined for 90 min and pre-crystallized at 30 °C is three times longer compared to that pre-crystallized at 26 °C. By prolonging the refining time, the system becomes dominantly viscous due to the refining and homogenization (tanδ > 1). Taking into consideration all three parameters, i.e., viscosity, yield stress and the area of the thixotropic loop, a refining time of 90 min at the pre-crystallization temperature of 30 °C seems optimal. © 2012 Elsevier Ltd. All rights reserved. | en |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartof | Journal of Food Engineering | en |
dc.title | Crystallization and rheological properties of soya milk chocolate produced in a ball mill | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.1016/j.jfoodeng.2012.06.024 | - |
dc.identifier.scopus | 2-s2.0-84866688341 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84866688341 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 74 | en |
dc.relation.firstpage | 70 | en |
dc.relation.issue | 1 | en |
dc.relation.volume | 114 | en |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.orcid | 0000-0002-4552-7880 | - |
crisitem.author.orcid | 0000-0002-5120-5618 | - |
crisitem.author.orcid | 0000-0001-8027-5677 | - |
crisitem.author.orcid | 0000-0001-5028-8514 | - |
crisitem.author.orcid | 0000-0002-3028-1638 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
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