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dc.contributor.authorAugusto, Pedro E. D.
dc.contributor.authorFalguera Pascual, Víctor
dc.contributor.authorCristianini, Marcelo
dc.contributor.authorIbarz Ribas, Alberto
dc.date.accessioned2016-10-20T08:39:32Z
dc.date.available2016-10-20T08:39:32Z
dc.date.issued2011
dc.identifier.issn2211-601X
dc.identifier.urihttp://hdl.handle.net/10459.1/57990
dc.description.abstractTomato 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 process optimization and high quality products assurance. However, the works in literature present variable data, and some rheological characterization, as viscoelastic properties are still scarce. The present work has evaluated the viscoelastic properties of tomato juice, as well as the applicability of the Cox-Merz rule. The obtained data are potentially useful for future studies on food properties and process design.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.profoo.2011.09.089ca_ES
dc.relation.ispartofProcedia Food Science, vol. 1, p. 589-593ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2011ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectFood propertiesca_ES
dc.subjectRheologyca_ES
dc.subjectViscoelastic propertiesca_ES
dc.titleViscoelastic properties of tomato juiceca_ES
dc.typearticleca_ES
dc.identifier.idgrec017647
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.profoo.2011.09.089


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cc-by-nc-nd (c) Elsevier, 2011
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2011