Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage

LWT

Volumn 44, Issue 2, 2011, Pages 495-501

  Masson, Lourdes M P ^a   Rosenthal, Amauri ^b,c   Calado, Verônica M A ^a   Deliza, Rosires ^c,d   Tashima, Luana ^e  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c EMBRAPA CERRADOS   (Brazil)

^d CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^e SENAI RJ Alimentos e Bebidas   (Brazil)

Author keywords

Apparent viscosity ( ); Fermented dairy beverage; Sensory attributes; Shear stress ( ).; Ultra high pressure homogenization (UHPH)

Indexed keywords

ALCOHOLIC BEVERAGES; DAIRIES; FRUIT JUICES; PROBIOTICS; SENSORY ANALYSIS; SHEAR FLOW; SHEAR STRESS; STATISTICS; SUGAR SUBSTITUTES; VISCOSITY;

APPARENT VISCOSITY; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; SENSORY ATTRIBUTES; THIXOTROPIC BEHAVIOR; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

HIGH PRESSURE EFFECTS;

ANANAS COMOSUS;

EID: 77958501430     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.07.012     Document Type: Article

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