Rheology of Aloe barbadensis Miller: A naturally available material of high therapeutic and nutrient value for food applications

Journal of Food Engineering

Volumn 115, Issue 3, 2013, Pages 279-284

  Lad, V N ^a   Murthy, Z V P ^a  

^a SARDAR VALLABHBHAI NATIONAL INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Aloe barbadensis Miller; Aloe vera gel; Dynamic frequency sweep; Polysaccharide; Rheology; Shear thinning

Indexed keywords

ELASTICITY; FOOD PRODUCTS; NON NEWTONIAN FLOW; NUTRIENTS; POLYSACCHARIDES; RHEOLOGY; SHEAR THINNING;

ALOE BARBADENSIS MILLERS; ALOE VERA GELS; DYNAMIC FREQUENCY; FLOW BEHAVIOR INDEX; INCREASING TEMPERATURES; OSCILLATORY SHEAR; RHEOLOGICAL CHARACTERISTICS; SHEAR-THINNING BEHAVIOR;

SHEAR FLOW;

EID: 84877338587     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.036     Document Type: Article

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