Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 45-54

  Tan, J ^a   Kerr, W L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

High pressure; Rheological properties; Tomato puree

Indexed keywords

MICROSTRUCTURE; RHEOLOGY; SHEAR THINNING; YIELD STRESS;

BEHAVIOR CHARACTERISTIC; DIFFERENT TREATMENTS; HIGH PRESSURE; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION PRESSURES; RHEOLOGICAL PROPERTY; SMALL DEFORMATIONS; TOMATO PUREE;

FRUITS;

CHANDIPURA VIRUS; LYCOPERSICON ESCULENTUM;

EID: 84929625551     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.05.025     Document Type: Article

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