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	Provedor de dados Inra (4) Autor Banon, S. (4) Gaiani, C. (4) Schuck, P. (4) Scher, J. (3) Desobry, S. (2) Dolivet, A. (1) Ehrhardt, J.J. (1) Hardy, J. (1) Jeantet, R. (1) Linder, M. (1) Mejean, S. (1) Scher, j. (1) Mais... Palavra-chave REHYDRATION (4) POWDER (2) AGGLOMERATION (1) DAIRY POWDER (1) DISPERSIBILITY (1) DRYING (1) LIPID (1) MICELLAR CASEIN (1) MICELLE (1) NATIVE PHOSPHOCASEINATE (1) POUDRE (1) PROTEIN (1) REHYDRATATION (1) SOLUBILITE WATER (1) SOLUBILITY (1) STORAGE (1) TRANSFERT D'EAU (1) TURBIDITY (1) WETTABILITY (1) X-RAY PHOTOELECTRON SPECTROSCOPY (1) Mais... Tipo do documento Journal Article (4) Ano 2007 (3) 2005 (1) País France (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration Inra Gaiani, C.; Schuck, P.; Scher, J.; Desobry, S.; Banon, S.. A simplified method to study rehydration was used on different dairy powders. The method involved dispersing powder in a stirred vessel equipped with a turbidity sensor. The changes of turbidity occurring during powder rehydration highlighted the rehydrationstage, and the influence of the proteins’ state on rehydration was clarified. Casein powders had a quick wetting time but very slow dispersion, making the totalrehydration process time-consuming. On the other hand, whey powders were found to have poor wettability but demonstrated immediate dispersion after wetting.Mixing casein (80%) and whey (20%) before spray drying greatly improved rehydration time compared with casein powder; whereas mixing whey powder with casein powder at the same ratio after... Tipo: Journal Article Palavras-chave: REHYDRATION; POWDER; PROTEIN; AGGLOMERATION. Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20081f9e4fa8&uri=/notices/prodinra1/2008/02/ Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids Inra Gaiani, C.; Scher, J.; Ehrhardt, J.J.; Linder, M.; Schuck, P.; Desobry, S.; Banon, S.. The relationships between powder surface composition and powder rehydration properties undervariable conditions of storage are investigated in this paper. A rheological approach was used toevaluate the modifications induced by storage on the rehydration properties of native phosphocaseinatepowder. Concurrently, the powder surface composition (i.e., lactose, proteins, and lipids) was evaluatedby X-ray photoelectron spectroscopy (XPS). A strong correlation was found between the powderwetting time lengthening and the migration of lipids on the powder surface during storage. XPS studiesindicated also an over-representation of lipids on the powder surface (6%) in comparison with totallipids (0.4%) even on fresh powder before storage. Detailed investigation of... Tipo: Journal Article Palavras-chave: DAIRY POWDER; LIPID; REHYDRATION; STORAGE; XPS; X-RAY PHOTOELECTRON SPECTROSCOPY. Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008ad1c4175&uri=/notices/prodinra1/2008/02/ Use of a turbidity sensor to characterize micellar casein powder rehydration: influence of some technological effects Inra Gaiani, C.; Banon, S.; Scher, J.; Schuck, P.; Hardy, J.. A simplified method to study rehydration of dairy powders was developed for native phosphocaseinate powder. The method involved dispersing powder in a stirred vessel equipped with a turbidity sensor under standardized conditions. The changes of turbidity occurring during powder rehydration highlighted several stages. These stages include particles wetting, and then swelling as the water penetrates into the powder bed, followed by a slow dispersion of the particles. With this tool, some technological effects on powder rehydration were analyzed. Ultrafiltrate incorporation to the casein concentrate before spray drying was found to greatly improve the rehydration, whereas mixing ultrafiltrate powder with casein powder after spray drying did not change the... Tipo: Journal Article Palavras-chave: TURBIDITY; NATIVE PHOSPHOCASEINATE; REHYDRATION; DRYING. Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007c3975fc1&uri=/notices/prodinra1/2007/02/ Water transfer during rehydration of micellar casein powders Inra Schuck, P.; Mejean, S.; Dolivet, A.; Gaiani, C.; Banon, S.; Scher, j.; Jeantet, R.. La réhydratation est un facteur déterminant essentiel de la qualité d'une poudre laitière puisque la plupart des poudres doivent être dissoutes avant utilisation. Des problèmes peuvent apparaître au cours des différentes étapes du procédé de réhydratation, i.e. : aptitude au mouillage/mouillabilité, aptitude au coulage/coulabilité, dispersibilité et solubilité. De nombreux moyens de détection et méthodes d'analyse, comme l'indice d'insolubilité, la spectroscopie RMN, la turbidité, la viscosité, la distribution des tailles de particules, peuvent être utilisés pour étudier le transfert d'eau dans les concentrés de protéines laitières au cours de la réhydratation. La poudre de caséine micellaire (CM), obtenue par microfiltration du lait suivie de séchage par... Tipo: Journal Article Palavras-chave: POUDRE; MICELLE; REHYDRATATION; TRANSFERT D'EAU; SOLUBILITE WATER; MICELLAR CASEIN; POWDER; REHYDRATION; WETTABILITY; DISPERSIBILITY; SOLUBILITY. Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20081a1b686e&uri=/notices/prodinra1/2008/05/ Registros recuperados: 4 Primeira ... 1 ... Última

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