Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1715-1723

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

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Food properties; Modeling; Rheology; Thixotropy; Tomato juice

Indexed keywords

EXPERIMENTAL DATA; FOOD PROPERTIES; HERSCHEL-BULKLEY; RHEOLOGICAL BEHAVIORS; SHEAR RHEOLOGICAL; THIXOTROPY; THREE MODELS; TIME-DEPENDENT; TOMATO JUICE;

COLLOIDS; MODELS; RHEOLOGY; SHEAR DEFORMATION;

FRUITS;

LYCOPERSICON ESCULENTUM;

EID: 84862123151     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0472-8     Document Type: Article

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