Effect of high pressure treatment on thermal and rheological properties of lentil flour slurry

LWT

Volumn 42, Issue 9, 2009, Pages 1538-1544

  Ahmed, Jasim ^a   Varshney, Sunil K ^a   Ramaswamy, Hosahalli S ^b  

^a INSTITUTE FOR RESEARCH IN IMMUNOLOGY AND CANCER   (Canada)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Elastic modulus; Enthalpy; High pressure; Protein denaturation; Retrogradation; Viscoelastic fluid; Viscous modulas

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; HIGH PRESSURE EFFECTS; MOISTURE DETERMINATION; PROTEINS; RHEOLOGY; SLURRIES; VISCOELASTICITY;

EFFECT OF HIGH PRESSURE; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; PRESSURE LEVEL; PROTEIN DENATURATION; RETROGRADATION; THERMAL AND RHEOLOGICAL PROPERTIES; VIS-COELASTIC FLUIDS; VISCO-ELASTIC FLUID; VISCOUS MODULAS;

MOISTURE;

LENS CULINARIS;

EID: 67349141950     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.05.002     Document Type: Article

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