Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Lopez Sanchez, Patricia ^a,b,c   Svelander, Cecilia ^c   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

High pressure homogenization; Microstructure; Rheology; Vegetables

Indexed keywords

CELLULOSE 1,4 BETA CELLOBIOSIDASE; GALACTURAN 1,4 ALPHA GALACTURONIDASE; GLYCOSIDASE; OLIVE OIL; VEGETABLE OIL; VEGETABLE PROTEIN;

ARTICLE; CARROT; CELL WALL; CHEMISTRY; COMPARATIVE STUDY; ELASTICITY; EMULSION; ENZYMOLOGY; FLOW KINETICS; FOOD HANDLING; FRUIT; MECHANICS; METABOLISM; METHODOLOGY; PARTICLE SIZE; PHYSICAL CHEMISTRY; PLANT ROOT; PRESSURE; SCANNING ELECTRON MICROSCOPY; TOMATO; ULTRASTRUCTURE; VISCOSITY;

CELL WALL; CELLULOSE 1,4-BETA-CELLOBIOSIDASE; DAUCUS CAROTA; ELASTICITY; EMULSIONS; FOOD HANDLING; FRUIT; GLYCOSIDE HYDROLASES; LYCOPERSICON ESCULENTUM; MECHANICAL PHENOMENA; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; PLANT ROOTS; PRESSURE; RHEOLOGY; VEGETABLE PROTEINS; VISCOSITY;

DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 78651453237     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01894.x     Document Type: Article

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