Add to ORKGThe objective of this study is to assess the effect of different temperature and shear treatments during vegetable puree production on the product rheology. The vane tool was selected as the best measurement system to characterise the viscoelastic properties of the plant food dispersions. The rheological behaviour of fresh and rehydrated fibres was compared
International audienceRheological properties of carrot puree were investigated in the 1-1000 s−1 she...
AbstractThe rheological behaviour of untreated and pasteurized white carrot juice was modelled to in...
The rheological behavior of cabbage pulp was determined using a computer controlled rotational rheom...
Celem pracy było określenie właściwości reologicznych puree owocowych i warzywnych. Do wyznaczenia c...
Rheological behaviour of natural and commercial potato purees was studied in steady and dynamic shea...
The key problem in characterising the rheology of shear-sensitive soft food is that placing the samp...
Relationships between structure, properties and sensory perceptions of food materials can only be ac...
The characterization of food requires more information than just the usual viscoelastic properties a...
Different viscosity models were developed to describe the viscosity of unprocessed fruit and vegetab...
Dynamic oscillatory shear measurements on vegetable tissue were carried out using a modified Weissen...
A study was carried out to determine the effect of higher shear rates (64.5 to 4835 s−1) on the abso...
Rheology attempts to define a relationship between the stress acting on a given material and the res...
A method for measuring the rheological properties of carrot cells and cell‐wall material during typi...
Plant proteins in foods are becoming increasingly popular with consumers. However, their application...
International audienceRheological properties of carrot puree were investigated in the 1-1000 s−1 she...
International audienceRheological properties of carrot puree were investigated in the 1-1000 s−1 she...
AbstractThe rheological behaviour of untreated and pasteurized white carrot juice was modelled to in...
The rheological behavior of cabbage pulp was determined using a computer controlled rotational rheom...
Celem pracy było określenie właściwości reologicznych puree owocowych i warzywnych. Do wyznaczenia c...
Rheological behaviour of natural and commercial potato purees was studied in steady and dynamic shea...
The key problem in characterising the rheology of shear-sensitive soft food is that placing the samp...
Relationships between structure, properties and sensory perceptions of food materials can only be ac...
The characterization of food requires more information than just the usual viscoelastic properties a...
Different viscosity models were developed to describe the viscosity of unprocessed fruit and vegetab...
Dynamic oscillatory shear measurements on vegetable tissue were carried out using a modified Weissen...
A study was carried out to determine the effect of higher shear rates (64.5 to 4835 s−1) on the abso...
Rheology attempts to define a relationship between the stress acting on a given material and the res...
A method for measuring the rheological properties of carrot cells and cell‐wall material during typi...
Plant proteins in foods are becoming increasingly popular with consumers. However, their application...
International audienceRheological properties of carrot puree were investigated in the 1-1000 s−1 she...
International audienceRheological properties of carrot puree were investigated in the 1-1000 s−1 she...
AbstractThe rheological behaviour of untreated and pasteurized white carrot juice was modelled to in...
The rheological behavior of cabbage pulp was determined using a computer controlled rotational rheom...