Innovation in fig syrup production process: A rheological approach

International Journal of Food Science and Technology

Volumn 45, Issue 9, 2010, Pages 1947-1955

  Gabriele, Domenico ^a   Migliori, Massimo ^a   de Cindio, Bruno ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Fig syrup; Mild treatments; Operating conditions; Product design; Rheology

Indexed keywords

CHARACTERISATION; CONTROLLED PROPERTIES; DESIGN MATERIALS; EXTRACTION EFFICIENCIES; FIG SYRUP; FOOD PROCESS; MATERIAL VARIABILITY; MILD TREATMENTS; NEW PRODUCT; OPERATING CONDITIONS; OPERATING PARAMETERS; OPERATIVE TEMPERATURE; PH MODIFIERS; PROCESS CONDITION; PRODUCT QUALITY; PRODUCTION PROCESS; RHEOLOGICAL PROPERTY; SALT ADDITION; STRUCTURED PRODUCT; THERMAL DAMAGE;

ALKALINITY; COAGULATION; ELASTICITY; EXTRACTION; GELATION; MATERIALS PROPERTIES; MECHANICAL PROPERTIES; RHEOLOGY; VISCOSITY;

PRODUCT DESIGN;

EID: 77956132492     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02366.x     Document Type: Article

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