Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule

Journal of Food Engineering

Volumn 114, Issue 1, 2013, Pages 57-63

  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; Viscoelasticity; Viscosity

Indexed keywords

COX-MERZ RULES; EFFECT OF HIGH PRESSURE; FOOD PROPERTIES; HIGH PRESSURE HOMOGENIZATION; MICROBIAL INACTIVATION; NON-THERMAL TECHNOLOGY; OSCILLATORY FREQUENCY; PHYSICO-CHEMICAL CHANGES; POWER FUNCTIONS; RHEOLOGICAL PROPERTY; SHEAR PROPERTIES; SUSPENDED PARTICLES; VISCOELASTIC PROPERTIES;

ELASTICITY; FOOD PRODUCTS; FRUITS; RHEOLOGY; THERMAL PROCESSING (FOODS); VISCOSITY;

VISCOELASTICITY;

LYCOPERSICON ESCULENTUM;

EID: 84866669403     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.025     Document Type: Article

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