Influence of tomato paste processing on the linear viscoelasticity of tomato ketchup

Food Science and Technology International

Volumn 10, Issue 2, 2004, Pages 95-100

  Valencia, C ^a   Sanchez M C ^a   Ciruelos, A ^b   Gallegos, C ^a  

^a UNIVERSITY OF HUELVA   (Spain)

^b Agricultura Centro Tecnológico Agroalimentario Extremadura CTAEX   (Spain)

Author keywords

Particle size; Processing; Rheology; Tomato ketchup; Tomato paste; Viscoelasticity

Indexed keywords

CELLS; DEGRADATION; DISPERSIONS; FOOD PROCESSING; HEAT TREATMENT; MATHEMATICAL MODELS; MICROSTRUCTURE; PARTICLE SIZE ANALYSIS; RHEOLOGY; SEED; VISCOELASTICITY;

PARTICLE SIZE; TOMATO KETCHUP; TOMATO PASTES; VISCOELASTIC MODELS;

FOOD PRODUCTS;

LYCOPERSICON ESCULENTUM;

EID: 2642520560     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204043880     Document Type: Article

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