Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277524 | Journal of Food Engineering | 2013 | 7 Pages |
Abstract
⺠The effect of HPH on the viscoelastic properties of tomato juice was evaluated. ⺠The HPH increased tomato juice storage (Gâ²) and loss (Gâ³) modules. ⺠HPH processing improved juice consistency more than modified its nature/behaviour. ⺠Two modified Cox-Merz rule were used.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Pedro E.D. Augusto, Albert Ibarz, Marcelo Cristianini,