Rheological behaviour and colour changes of ginger paste during storage

International Journal of Food Science and Technology

Volumn 39, Issue 3, 2004, Pages 325-330

  Ahmed, Jasim ^a,b  

^a MCGILL UNIVERSITY   (Canada)

^b UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

Activation energy; Herschel Bulkley model; Packaging material; Shear rate; Shear stress; Yield stress

Indexed keywords

GINGER PASTES; HERSCHEL-BULKLEY MODELS;

ACTIVATION ENERGY; ENZYMES; FOOD PROCESSING; PACKAGING; PIGMENTS; RHEOLOGY; SHEAR STRESS; VISCOSITY; YIELD STRESS;

FOOD PRODUCTS;

ZINGIBER OFFICINALE;

EID: 1542285195     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00789.x     Document Type: Article

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