Rheology of tomato and wheat dietary fibers in water and in suspensions of pimento purée

Journal of Food Engineering

Volumn 134, Issue , 2014, Pages 67-73

  Cepeda, E ^a   Collado, I ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Rheology; Suspension; Texture; Tomato fiber; Wheat fiber

Indexed keywords

ACTIVATION ENERGY; ELASTICITY; FRUITS; RHEOLOGY; SUSPENSIONS (FLUIDS); TEMPERATURE; TEXTURES; VISCOSITY;

APPARENT VISCOSITY; ARRHENIUS MODELS; CONCENTRIC CYLINDER VISCOMETERS; EFFECT OF TEMPERATURE; EXPONENTIAL EXPRESSION; FAT ADSORPTION CAPACITIES; RHEOLOGICAL BEHAVIOUR; TEMPERATURE RANGE;

FIBERS;

EID: 84897486161     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.03.007     Document Type: Article

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