A comparative study of rheological characteristics of tomato paste and tomato powder solutions

International Journal of Food Properties

Volumn 7, Issue 3, 2004, Pages 483-497

  Abu Jdayil, Basim ^a   Banat, Fawzi ^a   Jumah, Rami ^a   Al Asheh, Sameer ^a   Hammad, Sunya ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

Author keywords

Anti thixotropic behavior; Bingham model; Spray drying; Thixotropic behavior; Tomato paste; Tomato powder

Indexed keywords

DRYING; POWDERS; RHEOLOGY; SHEAR STRESS; SOLUTIONS; SPRAYING; THERMAL EFFECTS; VISCOSITY;

ANTI-THIXOTROPIC BEHAVIOR; BINGHAM MODEL; SPRAY DRYING; THIXOTROPIC BEHAVIOR; TOMATO POWDERS; TOMOATO PASTES;

FOOD PRODUCTS;

LYCOPERSICON ESCULENTUM;

EID: 6344252772     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200032940     Document Type: Article

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