Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 474-477

  Augusto, Pedro E D ^a   Ibarz, Albert ^b   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Food properties; High pressure homogenization; Rheology; Viscosity

Indexed keywords

BODY FLUIDS; ELASTICITY; FRUIT JUICES; FRUITS; RHEOLOGY; THERMAL PROCESSING (FOODS); VISCOSITY;

EFFECT OF HIGH PRESSURE; FOOD PROPERTIES; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION PRESSURES; NON-THERMAL TECHNOLOGY; RHEOLOGICAL PROPERTY; SUSPENDED PARTICLES; THERMAL FOOD PROCESSING;

HIGH PRESSURE EFFECTS;

LYCOPERSICON ESCULENTUM;

EID: 84859160318     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.033     Document Type: Article

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