Influence of processing on the rheological properties of tomato paste

Journal of the Science of Food and Agriculture

Volumn 82, Issue 9, 2002, Pages 990-997

  Carmen Sanchez Ma ^a   Valencia, Concepción ^a   Gallegos, Críspulo ^a   Ciruelos, Ascensión ^b   Latorre, Antonio ^b  

^a UNIVERSITY OF HUELVA   (Spain)

^b Agricultura Centro Tecnológico Agroalimentario Extremadura CTAEX   (Spain)

Author keywords

Breaking temperature; Screen size; Tomato paste; Tomato variety; Viscoelasticity

Indexed keywords

FILTRATION; FOOD PROCESSING; PORE SIZE; RHEOLOGY; TEMPERATURE EFFECT; VISCOELASTICITY;

LYCOPERSICON ESCULENTUM;

EID: 0036303181     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1141     Document Type: Article

References (31)

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