Use of response surface methodology to describe the combined effect of temperature and fiber on the rheological properties of orange juice

Journal of Texture Studies

Volumn 46, Issue 2, 2015, Pages 67-73

  Siche, Raúl ^a   Falguera, Víctor ^b   Ibarz, Albert ^c  

^a UNIVERSIDAD NACIONAL DE TRUJILLO   (Peru)

^b Agricultural Knowledge and Innovation Services (AKIS International)   (Spain)

^c UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Dietary fiber; Modeling; Rheology; RSM; Viscosity

Indexed keywords

CITRUS FRUITS; FRUIT JUICES; MODELS; RHEOLOGY; SURFACE PROPERTIES; VISCOSITY;

CONSISTENCY INDEX; DIETARY FIBERS; FIBER CONCENTRATION; FLOW BEHAVIOR INDEX; HERSCHEL-BULKLEY MODEL; POLYNOMIAL MODELS; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL PROPERTY;

FIBERS;

EID: 84927539343     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12112     Document Type: Article

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