Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions

Journal of the Science of Food and Agriculture

Volumn 91, Issue 2, 2011, Pages 207-217

  Lopez Sanchez, Patricia ^a,b,c   Nijsse, Jaap ^a   Blonk, Han C G ^a   Bialek, Lucy ^a   Schumm, Stephan ^a   Langton, Maud ^b  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Broccoli; Carrot; High pressure homogenisation; Microstructure; Rheology; Tomato

Indexed keywords

ARTICLE; BRASSICA; CARROT; CELL WALL; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; HEAT; METHODOLOGY; PARTICLE SIZE; PRESSURE; SCANNING ELECTRON MICROSCOPY; TOMATO; VEGETABLE; VISCOSITY;

BRASSICA; CELL WALL; DAUCUS CAROTA; FOOD HANDLING; HOT TEMPERATURE; LYCOPERSICON ESCULENTUM; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; PRESSURE; RHEOLOGY; VEGETABLES; VISCOSITY;

BRASSICA OLERACEA VAR. ITALICA; DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 78650217937     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4168     Document Type: Article

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