Effect of enzymatic treatment on rheological properties, glass temperature transition and microstructure of date syrup

LWT

Volumn 60, Issue 1, 2015, Pages 339-345

  Abbès, Fatma ^a   Masmoudi, Manel ^a   Kchaou, Wissal ^a   Danthine, Sabine ^b   Blecker, Christophe ^b   Attia, Hamadi ^a   Besbes, Souhail ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Cellulase; Date syrup; Glass transition temperature; Pectinase; Rheological behaviour

Indexed keywords

ACTIVATION ENERGY; ENZYMES; GLASS; PRODUCT DESIGN; RHEOLOGY; TEMPERATURE;

ACTIVATION ENERGIES (EA); CELLULASE; DATE SYRUP; INCREASE IN WATER CONTENT; NEWTONIAN BEHAVIOURS; PECTINASES; RHEOLOGICAL BEHAVIOUR; TEMPERATURE DEPENDENCIES;

GLASS TRANSITION;

EID: 84921978855     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.027     Document Type: Article

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