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Radiation Physics and Chemistry

Volumn 64, Issue 4, 2002, Pages 323-329

Rheological behaviour of white pepper gels - A new method for studying the effect of irradiation

(5) Esteves, M Paula a Raymundo, Anabela b De Sousa, Isabel c Andrade, M Eduarda d Empis, José e

a INETI (Portugal)

b INSTITUTO PIAGET (Portugal)

c INSTITUTO SUPERIOR DE AGRONOMIA (Portugal)

d INSTITUTO TECNOLÓGICO E NUCLEAR (Portugal)

e INSTITUTO SUPERIOR TÉCNICO (Portugal)

Author keywords

Detection of irradiation; Food irradiation; Rheology; Starch

Indexed keywords

DOSIMETRY; GAMMA RAYS; GELS; IRRADIATION; RHEOLOGY; SUSPENSIONS (FLUIDS); VISCOSITY;

AMYLOPECTIN GELS; GROUND PEPPER GELS; WHITE PEPPER GELS;

RADIATION EFFECTS;

AMYLOPECTIN; AMYLOSE;

ARTICLE; CONTROLLED STUDY; FOOD IRRADIATION; GAMMA IRRADIATION; GEL; NONHUMAN; PEPPER; RADIATION DOSE; RADIATION RESPONSE; VISCOSITY;

EID: 0036235164 PISSN: 0969806X EISSN: None Source Type: Journal
DOI: 10.1016/S0969-806X(01)00506-0 Document Type: Article

Times cited : (9)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.