Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple

Food and Bioprocess Technology

Volumn 7, Issue 2, 2014, Pages 409-423

  Sun Waterhouse, Dongxiao ^a   Bekkour, Karim ^b   Wadhwa, Sandhya S ^a   Waterhouse, Geoffrey I N ^c  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b UNIVERSITÉ DE STRASBOURG   (France)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Carboxymethylcellulose; Extracted polyphenol content; Particle size; Rheology; Soluble and insoluble fibres; Stable beverage; Surface characteristics

Indexed keywords

FIBERS; FRUITS; PARTICLE SIZE; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; TEMPERATURE DISTRIBUTION; VISCOSITY;

ARRHENIUS RELATIONSHIP; CARBOXY METHYLCELLULOSE; CHEMICAL CHARACTERIZATION; DIFFERENT PARTICLE SIZES; POLYPHENOL CONTENT; RHEOLOGICAL MEASUREMENTS; SURFACE CHARACTERISTICS; TEMPERATURE DEPENDENCE;

BEVERAGES;

EID: 84908364440     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1091-y     Document Type: Article

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