Effect of ozonation on the rheological and colour characteristics of hydrocolloid dispersions

Food Research International

Volumn 41, Issue 10, 2008, Pages 1035-1043

  Tiwari, B K ^a   Muthukumarappan, K ^a,b   O'Donnell, C P ^a   Chenchaiah, M ^b   Cullen, P J ^c  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b South Dakota State University   (United States)

^c DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Colour; Hydrocolloid; Ozone; Rheology

Indexed keywords

CELLULOSE DERIVATIVES; COLOR; DATA STORAGE EQUIPMENT; DISPERSION (WAVES); DISPERSIONS; ELASTICITY; FOOD PRESERVATION; FOOD PROCESSING; OPTICAL PROPERTIES; OZONE; OZONIZATION; PLASTICITY; POLYSACCHARIDES; RHEOLOGY; VISCOSITY;

CARBOXYL METHYL CELLULOSES; COLOUR; DYNAMIC RHEOLOGICAL PROPERTIES; HYDROCOLLOID; OZONATION; OZONE CONCENTRATIONS; PROCESSING TIMES; RHEOLOGICAL CHARACTERISTICS; STORAGE PERIODS; STRUCTURE BREAKDOWNS;

COLLOIDS;

CELLULOSE DERIVATIVES; COLLOIDS; COLOR; DATA STORAGE; DISPERSIONS; ELASTICITY; OPTICAL PROPERTIES; OZONE; OZONIZATION; PLASTICITY; POLYSACCHARIDES; RHEOLOGY; VISCOSITY;

CYAMOPSIS TETRAGONOLOBA;

EID: 55649101857     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.011     Document Type: Article

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