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Journal of Food Science and Technology
Volumn 38, Issue 4, 2001, Pages 314-318
Effect of hydrocolloids on the rheology of tamarind sauce
Author keywords

Arrhenius constant; Consistency index; Flow value; Hydrocolloids; Serum loss; Tamarind sauce
Indexed keywords

EID: 0035388722     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (6)
References (16)
  • 1
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    • Anderson, D.M.W.1    Dea, I.C.M.2
  • 2
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    • Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives
    • Anderson DMW (1986) Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives. Food Additives Contaminanta. 3:231-234
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  • 4
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    • Dough rheology in extrusion cooking
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    • Clark, J.P.1
  • 6
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    • Hydrocolloids as food emulsifiers and stabilizers
    • Garti N, Reichman D (1993) Hydrocolloids as food emulsifiers and stabilizers. Food Struct 12:411-426
    • (1993) Food Struct , vol.12 , pp. 411-426
    • Garti, N.1    Reichman, D.2
  • 9
    • 84981422105 scopus 로고
    • Applicability of rheological models to the interpretation of flow and processing behaviours of fluid food products
    • Holdsworth SD (1971) Applicability of rheological models to the interpretation of flow and processing behaviours of fluid food products. J Textural Studies 2(4).393-418
    • (1971) J Textural Studies , vol.2 , Issue.4 , pp. 393-418
    • Holdsworth, S.D.1
  • 10
    • 0025721234 scopus 로고
    • Some physical properties of tamarind juice concentrate
    • Manohar B, Ramakrishna P, Udayasankar K (1991) Some physical properties of tamarind juice concentrate. J Food Engng 13:241-258
    • (1991) J Food Engng , vol.13 , pp. 241-258
    • Manohar, B.1    Ramakrishna, P.2    Udayasankar, K.3
  • 11
    • 84981375020 scopus 로고
    • Rheology of liquid foods: A review
    • Rao MA (1977) Rheology of liquid foods: A review. J Textural Studies 8:135-168
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    • Rao, M.A.1
  • 12
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    • Flow properties of concentrated juices at low temperatures
    • Rao MA, Cooley HJ, Vitali AA (1984) Flow properties of concentrated juices at low temperatures. Food Technol 38(3):113-119
    • (1984) Food Technol , vol.38 , Issue.3 , pp. 113-119
    • Rao, M.A.1    Cooley, H.J.2    Vitali, A.A.3
  • 13
    • 0002754655 scopus 로고
    • Polysaccharides in foods
    • Sanderson GR (1981) Polysaccharides in foods. Food Technol 35:50-52, 54-57
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  • 14
    • 84986516435 scopus 로고
    • Effect of temperature on viscosity of fruit juices and purees
    • Saravacos GD (1970) Effect of temperature on viscosity of fruit juices and purees. J Food Sci 35:122-125
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  • 15
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    • Rheological properties of fluid foods
    • American Society of Agri Engineers, Chicago, III, Dec 13-16
    • Steffe JP, Mohamed IO, Ford EW (1983) Rheological properties of fluid foods. Paper presented at the 1983 Winter Meeting, American Society of Agri Engineers, Chicago, III, Dec 13-16:41-46
    • (1983) 1983 Winter Meeting , pp. 41-46
    • Steffe, J.P.1    Mohamed, I.O.2    Ford, E.W.3

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.