Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

Food Research International

Volumn 82, Issue , 2016, Pages 22-33

  Rojas, Meliza Lindsay ^a   Leite, Thiago S ^b   Cristianini, Marcelo ^b   Alvim, Izabela Dutra ^c   Augusto, Pedro E D ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Fruit juices; Physical properties; Physical stability; Ultrasound technology

Indexed keywords

BODY FLUIDS; CLOUDS; FOOD PRESERVATION; FRUIT JUICES; FRUITS; INJECTION MOLDING; PARTICLE SIZE ANALYSIS; PHYSICAL PROPERTIES; SIZE DETERMINATION; STABILITY; ULTRASONICS;

CONVENTIONAL PROCESSING; DIFFERENT MECHANISMS; PARTICLE SIZE REDUCTION; PHYSICAL STABILITY; PROCESSING TIME; RHEOLOGICAL PROPERTY; SIZE REDUCTIONS; ULTRASOUND TECHNOLOGY;

PARTICLE SIZE;

EID: 84955317542     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.011     Document Type: Article

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