Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree

Journal of Food Engineering

Volumn 119, Issue 3, 2013, Pages 660-667

  Ahmed, Jasim ^a   Al Salman, Fatimah ^a   Almusallam, Abdulwahab S ^b  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

^b KUWAIT UNIVERSITY   (Kuwait)

Author keywords

Cox Merz rule; Elastic modulus; Green color; Particle size; Reaction kinetics; Thermal degradation

Indexed keywords

APPARENT VISCOSITY; COX-MERZ RULES; DEGRADATION KINETICS; FRACTIONAL CONVERSION; GREEN COLOR; HERSCHEL-BULKLEY MODEL; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL CHARACTERISTICS;

ACTIVATION ENERGY; ASSOCIATION REACTIONS; BLANCHING; COLOR; DEGRADATION; ELASTIC MODULI; PARTICLE SIZE; PYROLYSIS; REACTION KINETICS; RHEOLOGY; ROCKETS; SCANNING ELECTRON MICROSCOPY; STEADY FLOW; VISCOSITY;

KINETICS;

EID: 84880345272     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.038     Document Type: Article

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