메뉴 건너뛰기




Volumn 27, Issue 4, 2007, Pages 890-896

Influence of temperature on the rheological behavior of jaboticaba pulp;Influência da temperatura no comportamento reológico da polpa de jabuticaba

Author keywords

Myrciaria jaboticaba; Rheology; Temperature; Viscoelasticity

Indexed keywords

MYRCIARIA CAULIFLORA; MYRCIARIA JABOTICABA;

EID: 40449130121     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612007000400033     Document Type: Article
Times cited : (43)

References (30)
  • 1
    • 1542285195 scopus 로고    scopus 로고
    • Rheological behaviour and colour changes of ginger paste during storage
    • AHMED, J. Rheological behaviour and colour changes of ginger paste during storage. International Journal of Food Science and Technology, v. 39, n. 3, p. 325-330, 2004.
    • (2004) International Journal of Food Science and Technology , vol.39 , Issue.3 , pp. 325-330
    • AHMED, J.1
  • 3
    • 20544433176 scopus 로고    scopus 로고
    • ALTAN, A.; KU?, S.; KAYA, A. Rheological behaviour and time dependent characterisation of gilaboru juice (Viburnum opulus L.). Food Science and Technology International, v. 11, n. 2, p. 129-137, 2005.
    • ALTAN, A.; KU?, S.; KAYA, A. Rheological behaviour and time dependent characterisation of gilaboru juice (Viburnum opulus L.). Food Science and Technology International, v. 11, n. 2, p. 129-137, 2005.
  • 4
    • 11244267569 scopus 로고    scopus 로고
    • Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)
    • ALTAY, F. L.; AK, M. M. Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste). Journal of the Science of Food and Agriculture, v. 85, n. 1, p. 105-111, 2005.
    • (2005) Journal of the Science of Food and Agriculture , vol.85 , Issue.1 , pp. 105-111
    • ALTAY, F.L.1    AK, M.M.2
  • 5
    • 18444392268 scopus 로고    scopus 로고
    • Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures
    • ALVAREZ, M. D.; FERNÁNDEZ, C.; CANET, W. Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures. European Food Research Technology, v. 218, n. 6, p. 544-553, 2004.
    • (2004) European Food Research Technology , vol.218 , Issue.6 , pp. 544-553
    • ALVAREZ, M.D.1    FERNÁNDEZ, C.2    CANET, W.3
  • 6
    • 0029135609 scopus 로고    scopus 로고
    • BARNES, H. A. A review of the slip (wall depletion) of polymer solutions, emulsions and particle suspensions in viscometers: its cause, character, and cure. Journal of non-Newtonian Fluid Mechanics, v. 56, n. 3, p. 221-251, 1995.
    • BARNES, H. A. A review of the slip (wall depletion) of polymer solutions, emulsions and particle suspensions in viscometers: its cause, character, and cure. Journal of non-Newtonian Fluid Mechanics, v. 56, n. 3, p. 221-251, 1995.
  • 8
    • 0033371710 scopus 로고    scopus 로고
    • Yield stress and time-dependent rheological properties of mango pulp
    • BHATTACHARYA, S. Yield stress and time-dependent rheological properties of mango pulp. Journal of Food Science, v. 64, n. 6, p. 1029-1033, 1999.
    • (1999) Journal of Food Science , vol.64 , Issue.6 , pp. 1029-1033
    • BHATTACHARYA, S.1
  • 9
    • 40449097441 scopus 로고    scopus 로고
    • BRANDÃO, E. M., ANDRADE, C. T. Influência de fatores estruturais no processo de gelificação de pectinas de alto grau de metoxilação. Polímeros, n. 3, v. 9, p. 38 a 44.
    • BRANDÃO, E. M., ANDRADE, C. T. Influência de fatores estruturais no processo de gelificação de pectinas de alto grau de metoxilação. Polímeros, n. 3, v. 9, p. 38 a 44.
  • 10
    • 33847684253 scopus 로고    scopus 로고
    • Campinas, Dissertação Mestre em Engenharia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas
    • CARNEIRO, F. R. B. D. Conservação de Polpa de Açaí por Métodos Combinados. Campinas, 2000. Dissertação (Mestre em Engenharia de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas.
    • (2000) Conservação de Polpa de Açaí por Métodos Combinados
    • CARNEIRO, F.R.B.D.1
  • 11
    • 0036110739 scopus 로고    scopus 로고
    • Rheological behaviour of blueberry cloudy juice (Vaccinium corymbosum L.)
    • CEPEDA, E. et al. Rheological behaviour of blueberry cloudy juice (Vaccinium corymbosum L.). International Journal of Food Science and Technology, v. 37, n. 3, p. 271-276, 2002.
    • (2002) International Journal of Food Science and Technology , vol.37 , Issue.3 , pp. 271-276
    • CEPEDA, E.1
  • 12
    • 0035112357 scopus 로고    scopus 로고
    • Rheological properties of peanut butter
    • CITERNE, G. P.; CARREAU, P. J.; MOAN, M. Rheological properties of peanut butter. Rheologica Acta. v. 40, n. 1, p. 86-96, 2001.
    • (2001) Rheologica Acta , vol.40 , Issue.1 , pp. 86-96
    • CITERNE, G.P.1    CARREAU, P.J.2    MOAN, M.3
  • 13
    • 84981437662 scopus 로고
    • Rheological properties of semi-solid foodstuffs
    • DAVIS, S. S. Rheological properties of semi-solid foodstuffs. Journal Texture Studies, v. 4, n. 1, p. 15-40, 1973.
    • (1973) Journal Texture Studies , vol.4 , Issue.1 , pp. 15-40
    • DAVIS, S.S.1
  • 14
    • 0037256901 scopus 로고    scopus 로고
    • Viscoelastic properties of restructured sweetpotato puree
    • FASINA, O. O. et al. Viscoelastic properties of restructured sweetpotato puree. International Journal of Food Science and Technology, v. 38, n. 4, p. 421-425, 2003.
    • (2003) International Journal of Food Science and Technology , vol.38 , Issue.4 , pp. 421-425
    • FASINA, O.O.1
  • 17
    • 84986808818 scopus 로고
    • Rheological behaviour of three biopolymer/water systems, with emphasis on yield stress and viscoelastic properties
    • GIBOREAU, A.; CUVELIER, G; LAUNAY, B. Rheological behaviour of three biopolymer/water systems, with emphasis on yield stress and viscoelastic properties. Journal of Texture Studies, v. 25, n. 2, p. 119-137, 1994.
    • (1994) Journal of Texture Studies , vol.25 , Issue.2 , pp. 119-137
    • GIBOREAU, A.1    CUVELIER, G.2    LAUNAY, B.3
  • 18
    • 34247554670 scopus 로고    scopus 로고
    • Caracterização tecnológica de jabuticabas 'Sabará' provenientes de diferentes regiões de cultivo.
    • OLIVEIRA, A. L. et al. Caracterização tecnológica de jabuticabas 'Sabará' provenientes de diferentes regiões de cultivo. Revista Brasileira de Fruticultura, v. 25, n. 3, p. 397-400, 2003.
    • (2003) Revista Brasileira de Fruticultura , vol.25 , Issue.3 , pp. 397-400
    • OLIVEIRA, A.L.1
  • 19
    • 40449105571 scopus 로고    scopus 로고
    • PEREIRA, M. Propagação via estacas apicais, caracterização morfológica e molecular de jabuticabeiras (Myrciaria spp). Piracicaba, 2003. Tese (Doutor em Recursos Florestais) - Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.
    • PEREIRA, M. Propagação via estacas apicais, caracterização morfológica e molecular de jabuticabeiras (Myrciaria spp). Piracicaba, 2003. Tese (Doutor em Recursos Florestais) - Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo.
  • 22
    • 84986776910 scopus 로고
    • Rheological behavior of tomato pastes in steady and dynamic shear
    • RAO, M. A.; COOLEY, H. J. Rheological behavior of tomato pastes in steady and dynamic shear. Journal of Texture Studies, v. 23, n. 4, p. 415-425, 1992.
    • (1992) Journal of Texture Studies , vol.23 , Issue.4 , pp. 415-425
    • RAO, M.A.1    COOLEY, H.J.2
  • 23
    • 0036303181 scopus 로고    scopus 로고
    • Influence of processing on rheological properties of tomato paste
    • SÁNCHEZ, M. C. et al. Influence of processing on rheological properties of tomato paste. Journal of the Science of Food and Agriculture, v. 82, n. 9, p. 990-997, 2002.
    • (2002) Journal of the Science of Food and Agriculture , vol.82 , Issue.9 , pp. 990-997
    • SÁNCHEZ, M.C.1
  • 24
    • 84986516435 scopus 로고
    • Effect of temperature on viscosity of fruit juices and purees
    • SARAVACOS, G. D. Effect of temperature on viscosity of fruit juices and purees. Journal of Food Science, v. 35, n. 2, p. 122-125, 1970.
    • (1970) Journal of Food Science , vol.35 , Issue.2 , pp. 122-125
    • SARAVACOS, G.D.1
  • 25
    • 0029373806 scopus 로고
    • Transport properties in processing of fruits and vegetables
    • SARAVACOS, G. D; KOSTAROPOULOS, A. E. Transport properties in processing of fruits and vegetables. Food Technology, v. 49, n. 9, p. 99-105, 1995.
    • (1995) Food Technology , vol.49 , Issue.9 , pp. 99-105
    • SARAVACOS, G.D.1    KOSTAROPOULOS, A.E.2
  • 26
    • 0030093733 scopus 로고    scopus 로고
    • Effect of composition on the rheological properties of tomato thin pulp
    • SHARMA, S. K. et al. Effect of composition on the rheological properties of tomato thin pulp. Food Research International, v. 29, n. 2, p. 175-179, 1996.
    • (1996) Food Research International , vol.29 , Issue.2 , pp. 175-179
    • SHARMA, S.K.1
  • 27
    • 40449089647 scopus 로고    scopus 로고
    • Reologia do suco de acerola: Efeitos da concentração e temperatura.
    • Campinas, v
    • SILVA, F. C.; GUIMARÃES, D. H. P.; GASPARETTO, C. A. Reologia do suco de acerola: efeitos da concentração e temperatura. Ciência e Tecnologia de Alimentos, Campinas, v. 25, n. 1, p. 121, 2005.
    • (2005) Ciência e Tecnologia de Alimentos , vol.25 , Issue.1 , pp. 121
    • SILVA, F.C.1    GUIMARÃES, D.H.P.2    GASPARETTO, C.A.3
  • 29
    • 2642521770 scopus 로고    scopus 로고
    • Linear viscoelaticity of tomato sauce products: Influence of previous tomato paste processing
    • VALENCIA, C. et al. Linear viscoelaticity of tomato sauce products: influence of previous tomato paste processing. European Food Research Technology, v. 214, n. 5, p. 394-399, 2002.
    • (2002) European Food Research Technology , vol.214 , Issue.5 , pp. 394-399
    • VALENCIA, C.1
  • 30
    • 84985201214 scopus 로고    scopus 로고
    • VITALI, A. A; RAO, M. A. Flow properties of low-pulp concentrated orange juice: effect of temperature and concentration. Journal of Food Science, v. 49, n. 3, p. 882-888, 1984.
    • VITALI, A. A; RAO, M. A. Flow properties of low-pulp concentrated orange juice: effect of temperature and concentration. Journal of Food Science, v. 49, n. 3, p. 882-888, 1984.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.