Browsing Articles publicats (Tecnologia dels Aliments) by Author "Augusto, Pedro E. D."
Now showing items 1-6 of 6
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Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
Augusto, Pedro E. D.; Ibarz Ribas, Alberto; Cristianini, Marcelo (Elsevier, 2012)High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. The present work evaluated the effect of HPH on the rheological ... -
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
Augusto, Pedro E. D.; Ibarz Ribas, Alberto; Cristianini, Marcelo (Elsevier, 2013)High pressure homogenization (HPH) is a non-thermal technology that has been proposed as a partial or total substitute for the thermal processing of food. Although its effect on microbial inactivation has been widely ... -
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
Augusto, Pedro E. D.; Ibarz Ribas, Alberto; Cristianini, Marcelo (Elsevier, 2012)High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, there ... -
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule
Augusto, Pedro E. D.; Ibarz Ribas, Alberto; Cristianini, Marcelo (Elsevier, 2013)High pressure homogenization (HPH) is a non-thermal technology which has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, ... -
Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp
Augusto, Pedro E. D.; Cristianini, Marcelo; Ibarz Ribas, Alberto (Elsevier, 2012)The present work has evaluated the dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea) pulp as function of temperature (0–80 °C), as well as the applicability of the Cox-Merz rule. The ... -
Viscoelastic properties of tomato juice
Augusto, Pedro E. D.; Falguera Pascual, Víctor; Cristianini, Marcelo; Ibarz Ribas, Alberto (Elsevier, 2011)Tomato is one of the most important vegetables for the food industry. Rheological characterization of tomato products is important for products, equipments and unit operations design and evaluation. It is necessary for ...