| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277981 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠Microfluidization was used to homogenize ketchup samples for the first time. ⺠Increased microfluidization pressure significantly improved physical properties. ⺠Microfluidization pressure also improved the detectable lycopene content. ⺠Very high pressures caused some quality deteriorations due to the over-processing.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Behic Mert,