Effect of some hydrocolloids on the rheological properties of different formulated ketchups

Food Hydrocolloids

Volumn 18, Issue 6, 2004, Pages 1015-1022

  Sahin, Hilal ^a   Ozdemir, Feramuz ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Gums; Hydrocolloids; Rheological properties; Tomato ketchup

Indexed keywords

CELLULOSE; FLUIDITY; FRUITS; RHEOLOGY;

CARBOXYMETHYL CELLULOSE; GUAR GUMS; GUM; HYDROCOLLOID; LOCUST BEAN GUM; RHEOLOGICAL PROPERTY; SMOOTH SURFACE; TOMATO KETCHUP; TOMATO PASTE; TOTAL SOLUBLE SOLIDS CONTENT;

XANTHAN GUM;

ALGAROBA; CARBOXYMETHYLCELLULOSE; GUAR GUM; GUM TRAGACANTH; XANTHAN;

APPARATUS; ARTICLE; COLD; CONCENTRATION (PARAMETERS); DILUTION; FLOW KINETICS; FOOD; HYDROCOLLOID; LIQUID; PASTE; SAMPLE; SOLID; SOLUBILITY; SURFACE PROPERTY; TOMATO; VISCOMETER;

CYAMOPSIS TETRAGONOLOBA; LYCOPERSICON ESCULENTUM; PHASEOLUS (ANGIOSPERM);

EID: 4043055795     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.04.006     Document Type: Article

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