Viscoelastic properties of frozen starch-triglycerides systems

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

“…This water release negatively affects some texture attributes and a certain lack of homogeneity or a grainy mouth feel could be found (Ferrero & Zaritzky, 2000;Navarro et al, 1997). No water release was observed in any of the freshly prepared sauces (data not shown) suggesting a great initial stability of the sauces which can be associated with the high water absorption capacity of the pregelatinised starch presented in the extruded flours (Wolf, 2010).…”

Thermal and microstructural characterization of biodegradable films prepared by extrusion–calendering process

“…The use of starch in the manufacture of films is associated with the originated interactions between additives (Guilbert, Gontard, & Gossis, 1996) due to formation of secondary links and a strong molecular order, with the purpose of improving their functional characteristics (Biliaderis, Lazaridou, & Arvanitoyannis, 1999;Navarro, Martino, & Zaritzky, 1997). Most of the natural polymers present low mechanical properties in relation to synthetic materials (Fellows, 2000), for that reason, the searching of fillers, plasticizer and natural fiber sources that improve the better film properties maintaining the biodegradability of materials.…”

Effects of lipids on the quality of commercial frozen ready pasta meals

“…Textural changes and water release can also take place in frozen pre-cooked pasta, after thawing, consequently modifying the global quality (Navarro, Martino, & Zaritzky, 1997).…”

“…Thus, the manipulation of pasta after cooking and freezing/frozen conditions become critical factors to keep unaltered the desired characteristics of the final product (Cauvain, 1998;Navarro et al, 1997;Schunemann & Guter, 1986;Stear, 1990).…”