{"version":"1.0","provider_name":"AINIA","provider_url":"https:\/\/ainia.endesarrollo.pro\/en\/","author_name":"Celia Cortijo","author_url":"https:\/\/ainia.endesarrollo.pro\/en\/author\/admin_celia\/","title":"Texture Analysis and Rheology - AINIA","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"IxDuS3vusC\"><a href=\"https:\/\/ainia.endesarrollo.pro\/en\/texture-analysis-and-rheology\/\">Texture Analysis and Rheology<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/ainia.endesarrollo.pro\/en\/texture-analysis-and-rheology\/embed\/#?secret=IxDuS3vusC\" width=\"600\" height=\"338\" title=\"&#8220;Texture Analysis and Rheology&#8221; &#8212; AINIA\" data-secret=\"IxDuS3vusC\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/ainia.endesarrollo.pro\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/texturometria_y_reometria-mobile.webp","thumbnail_width":1080,"thumbnail_height":552,"description":"Analytics Texture Analysis and Rheology Mechanical Properties of Foods (Texture\/Viscosity Analysis) These techniques enable the instrumental measurement of mechanical properties (hardness, elasticity, cohesiveness, adhesiveness, firmness), the characterisation of behaviour under stress (flow curves, thixotropy), and viscoelasticity (G\u2032, G\u2033, tan\u03b4, frequency\/temperature sweeps), ensuring product consistency, sensory experience, and stability throughout shelf life.At AINIA, compression, shear and [&hellip;]"}