Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice

Food Biophysics

Volumn 10, Issue 2, 2015, Pages 169-180

  Leite, Thiago Soares ^a   Augusto, Pedro E D ^b   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Cashew apple; Fruit juices; High pressure homogenization; Rheology

Indexed keywords

ELASTICITY; FRUIT JUICES; FRUITS; LINEAR TRANSFORMATIONS; OPTICAL DATA STORAGE; OPTICAL MICROSCOPY; PARTICLE SIZE ANALYSIS; RHEOLOGY; SEDIMENTATION; YIELD STRESS;

CASHEW APPLES; CONSISTENCY COEFFICIENT; FLOW BEHAVIOUR INDEX; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION PRESSURES; NON-THERMAL TECHNOLOGY; RHEOLOGICAL PROPERTY; SEDIMENTATION VELOCITIES;

PARTICLE SIZE;

EID: 84939934852     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9385-9     Document Type: Article

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