Abstract Gluten-free breads often show a reduced specific bread volume, in comparison to gluten-containing products, caused by non-adapted processing technologies of gluten-free dough. In this investigation, different mixing speeds and durations (600–3000 rpm for 3 min, 5 min or 8 respectively) as well variations the pressure ( p rel – 50 + 130 kPa) headspace atmosphere during (Stephan mixer) r...

A method of producing high-quality magnetic colloidal dispersions by the rapid pyrolysis of cobalt carbonyl in an inert atmosphere was employed to produce monodispersed, stabilized, defect-free «-cobalt nanocrystals, with spherical shapes and sizes ranging from 3 to 17 nm. The size distribution and the shape of the nanocrystals were controlled by varying the surfactant ~oleic acid, phosphonic o...

Homogeneous matrices of calcium oxide (CaO) were prepared by mixing this material with polyethylene glycol (PEG) acting as malleable inert support in order to obtain processable composites. Preliminary tests were carried out to assess the best concentration of CaO in the composite, individuated in the CaO/PEG weight ratio of 1/4. Experimental data highlighted that the composite was able to sele...