Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar

Journal of Food Science and Technology

Volumn 51, Issue 12, 2014, Pages 3577-3593

  Šimunek, Marina ^a   Jambrak, Anet Režek ^b   Dobrović, Slaven ^b   Herceg, Zoran ^b   Vukušić, Tomislava ^b  

^a Prehrambena Industrija Vindija Dd   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Fruit juice and nectar; High power ultrasound; Rheological properties

Indexed keywords

ELECTRIC SPARKS; FRUIT JUICES; FRUITS; NON NEWTONIAN FLOW; PASTEURIZATION; PROCESSED FOODS; RHEOLOGY;

CONSISTENCY COEFFICIENT; DILATANT FLUIDS; EFFECT OF TEMPERATURE; FLOW BEHAVIOR INDEX; HIGH POWER ULTRASOUND; RHEOLOGICAL PROPERTY; THERMO SONICATIONS; ULTRASOUND FREQUENCY;

ULTRASONIC APPLICATIONS;

MALUS X DOMESTICA; VACCINIUM; VACCINIUM MACROCARPON;

EID: 84916943587     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0958-2     Document Type: Article

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