Rheological behavior and physicochemical characteristics of goldenberry (physalis peruviana) juice as affected by enzymatic treatment

Journal of Food Processing and Preservation

Volumn 35, Issue 2, 2011, Pages 201-219

  Sharoba, Ashraf M ^a   Ramadan, Mohamed Fawzy ^b  

^a BENHA UNIVERSITY   (Egypt)

^b Zagazig University   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

ARRHENIUS-TYPE EQUATION; BROOKFIELD DIGITAL VISCOMETER; CONSISTENCY INDEX; CONSUMER ACCEPTANCE; EFFECT OF TEMPERATURE; ENZYMATIC TREATMENTS; ENZYME DOSAGE; FLOW INDICES; FOOD INDUSTRIES; HERSCHEL-BULKLEY; INDUSTRIAL UTILIZATION; KEY PARAMETERS; NON-NEWTONIAN FLUIDS; PHYSICOCHEMICAL CHARACTERISTICS; PLASTIC VISCOSITY; PSEUDOPLASTIC; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL MODELS; RHEOLOGICAL PROPERTY; SENSORY EVALUATION; SHEAR RATES; TOTAL SOLUBLE SOLIDS;

ACTIVATION ENERGY; NON NEWTONIAN FLOW; NON NEWTONIAN LIQUIDS; QUALITY CONTROL; SHEAR DEFORMATION; VISCOSITY; VISCOUS FLOW; YIELD STRESS;

RHEOLOGY;

PHYSALIS; PHYSALIS PERUVIANA;

EID: 79953732177     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00471.x     Document Type: Article

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