Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours

Food Research International

Volumn 54, Issue 1, 2013, Pages 169-176

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

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Compliance; Creep recovery characterization; High pressure homogenization; Rheology; Tomato juice

Indexed keywords

COMPLIANCE; EFFECT OF HIGH PRESSURE; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION PRESSURES; MICROBIAL INACTIVATION; NON-THERMAL TECHNOLOGY; RHEOLOGICAL PROPERTY; TOMATO JUICE;

FOOD PRODUCTS; FRUITS; RECOVERY; RHEOLOGY; THERMAL PROCESSING (FOODS);

CREEP;

EID: 84880668121     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.027     Document Type: Article

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