Non-linear viscoelasticity modeling of tomato paste products

Food Research International

Volumn 36, Issue 9-10, 2003, Pages 911-919

  Valencia, C ^a   Sanchez M C ^a   Ciruelos, A ^b,c   Latorre, A ^b,c   Madiedo, J M ^a   Gallegos, C ^a  

^a UNIVERSITY OF HUELVA   (Spain)

^b Junta de Extremadura   (Spain)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Flow properties; Modeling; Non linear viscoelasticity; Processing; Tomato paste

Indexed keywords

DAMPING; FOOD PRODUCTS; INTEGRAL EQUATIONS; RHEOLOGY; STRESS RELAXATION; VISCOELASTICITY; VISCOUS FLOW;

WATER INSOLUBLE SOLIDS (WIS);

FOOD PROCESSING;

LYCOPERSICON ESCULENTUM;

EID: 10744233705     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(03)00100-5     Document Type: Article

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