Irreversible shear thinning and thickening of tomato juice

Journal of Food Processing and Preservation

Volumn 21, Issue 4, 1997, Pages 267-277

  Mizrahi, S ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 0031481966     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1997.tb00782.x     Document Type: Article

References (5)

1. BERESOVSKY, N., KOPELMAN, I.J. and MIZRAHI, S. 1995. The role of pulp interparticle interaction in determining tomato juice viscosity. J. Food Processing and Preservation 19, 133-146.
2. MARSH, G.L., BUHLERT, J.E. and LEONARD, S.J. 1980. Effect of composition upon Bostwick consistency of tomato concentrate. J. Food Sci. 45, 703-706.
3. RAO, M.A. and COOLEY, H.L. 1992. Rheological behavior of tomato pastes in steady and dynamic shear. J. Texture Studies 23, 415-425.
4. TAKADA, N. and NELSON, P.E. 1983. A new consistency method for tomato products: The precipitate weight ratio. J. Food Sci. 48, 1460-1462.
5. TANGLERTPAIBUL, T. and RAO, M.A. 1987. Flow properties of tomato concentrates: effect of serum viscosity and pulp content. J. Food Sci. 52, 318-321.