Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoes

Journal of Food Process Engineering

Volumn 34, Issue 2, 2011, Pages 224-250

  Alvarez, María Dolores ^a   Fernández, Cristina ^a   Canet, Wenceslao ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CASSON MODEL; CONCENTRATION-DEPENDENT; COX-MERZ RULES; CRYOPROTECTANTS; FLOW CURVES; HIGH STRAINS; KAPPA CARRAGEENAN; LOW STRAINS; OSCILLATORY SHEAR; POWER LAW; RHEOLOGICAL PROPERTY; SMALL AMPLITUDE; SODIUM CASEINATE; STEADY SHEAR; STEADY SHEAR MEASUREMENTS; STRAIN DEFORMATION; XANTHAN GUM;

BIOMOLECULES; BIOPOLYMERS; HYDROGELS; POTASSIUM; RHEOLOGY; SHEAR FLOW; SODIUM;

BINARY MIXTURES;

SOLANUM TUBEROSUM;

EID: 79953226273     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00350.x     Document Type: Article

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