| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398338 | Food Research International | 2013 | 10 Pages |
Abstract
⺠The effect of HPH on the physical stability of tomato juice was evaluated. ⺠HPH changed the juice PSD, sedimentation, serum cloudiness, color and microstructure. ⺠The effects were related to the particle disruption, following an asymptotic behavior. ⺠The results were in agreement with the previous rheological ones.
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Authors
Mirian Tiaki Kaneiwa Kubo, Pedro E.D. Augusto, Marcelo Cristianini,