Effect of calcium pidolate on the rheological characteristics of jams and gelatins

Food Research International

Volumn 43, Issue 3, 2010, Pages 882-885

  Falguera, Víctor ^a   Mengual, Anabel ^b   Vicente, Manuel ^c   Ibarz, Albert ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b Viklat Laboratoris SL   (Spain)

^c UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Calcium pidolate; Gelatin; Hypocaloric; Jam; Rheology

Indexed keywords

CALCIUM-CONTAINING MOLECULES; GELATIN; LOW-METHOXYL PECTINS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY;

CALCIUM ALLOYS; CALCIUM CHLORIDE; ELASTICITY; PLASTICITY; RHEOLOGY; SUGAR (SUCROSE); VISCOSITY;

CALCIUM;

EID: 76549119916     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.12.005     Document Type: Article

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