Effect of food matrix and heat treatment on the rheological properties of salmon-based baby food

Journal of Food Engineering

Volumn 95, Issue 3, 2009, Pages 432-437

  Ramamoorthi, Lakshmanan ^a   Lee, Youngsoo ^a   Brewer, Susan ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Baby food; Retorting; Salmon; Shelf stable; Viscoelastic properties

Indexed keywords

BABY FOOD; RETORTING; SALMON; SHELF STABLE; VISCOELASTIC PROPERTIES;

ACTIVATION ENERGY; BONE; HEAT TREATMENT; RHEOLOGY; SHEAR DEFORMATION; VISCOELASTICITY; YIELD STRESS;

THERMAL EFFECTS;

ONCORHYNCHUS GORBUSCHA; ONCORHYNCHUS NERKA;

EID: 68349155804     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.004     Document Type: Article

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