Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products

Journal of Food Engineering

Volumn 109, Issue 3, 2012, Pages 579-587

  Mert, Behic ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Fibers; Homogenization; Ketchup; Microfluidization; Microstructure; Rheology; Tomato

Indexed keywords

COLLOIDAL STABILITY; HIGH PRESSURE MICROFLUIDIZATION; HOMOGENIZATION; KETCHUP; LYCOPENE CONTENT; LYCOPENES; MICROFLUIDIZATION; PHYSICAL STABILITY; PRESSURE LEVEL; SCANNING ELECTRON MICROSCOPE; STRUCTURAL CHANGE; TOMATO;

ELASTIC MODULI; FIBERS; FRUITS; MICROSTRUCTURE; PHYSICAL PROPERTIES; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; YIELD STRESS;

HIGH PRESSURE EFFECTS;

LYCOPERSICON ESCULENTUM;

EID: 83955162306     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.10.021     Document Type: Article

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