Rheological properties of dairy desserts prepared in an indirect UHT pilot plant

Journal of Food Engineering

Volumn 91, Issue 1, 2009, Pages 140-145

  Depypere, F ^a   Verbeken, D ^a   Torres, J D ^b   Dewettinck, K ^a  

^a Laboratory of Food Technology and Engineering   (Belgium)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Kappa carrageenan; Modified starch; Oscillation measurements; Penetration tests; UHT dairy desserts

Indexed keywords

DAIRIES; DEFORMATION; GELATION; GRANULATION; MICELLES; PILOT PLANTS; RHEOLOGY; SUGAR (SUCROSE);

KAPPA CARRAGEENAN; MODIFIED STARCHES; OSCILLATION MEASUREMENTS; PENETRATION TEST; UHT DAIRY DESSERTS;

STARCH;

TETRA; ZEA MAYS;

EID: 55049135527     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.08.017     Document Type: Article

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