Rheological behavior of blueberry (Vaccinium ashei) purees containing xanthan gum and fructose as ingredients

Food Hydrocolloids

Volumn 25, Issue 3, 2011, Pages 299-306

  Kechinski, Carolina P ^a   Schumacher, Andrea B ^a   Marczak, Lígia D F ^a   Tessaro, Isabel C ^a   Cardozo, Nilo S M ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Baby food; Blueberry; Fructose; Rheological properties; Thixotropy; Xanthan gum

Indexed keywords

PLANTS (BOTANY); RHEOLOGY; VISCOSITY; XANTHAN GUM;

BABY FOODS; BLUEBERRY; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL DATA; RHEOLOGICAL PROPERTY; SCAN TESTS; SHEAR-RATE; STEADY STATE; THIXOTROPY; VACCINIUM ASHEI;

FRUCTOSE;

VACCINIUM; VACCINIUM VIRGATUM;

EID: 77957812827     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.06.007     Document Type: Article

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