Application of time-intensity analysis in model system submitted to homogenization

The use of the high pressure homogenizer has been studied in fruit juices, but researches in model system for application in fruit nectar are scarce. Therefore, it is necessary to evaluate the application of these technologies and how the homogenization pressure (PH) can interfere in the sensorial p...

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Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 6 vom: 05. Sept., Seite 462-471
1. Verfasser:	Silva Pereira, Gerlândia da (VerfasserIn)
Weitere Verfasser:	Leite, Thiago S, Schmidt, Flávio L, Cristianini, Marcelo, Bolini, Helena Ma
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2019
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Homogenization guar gum organic acids rheology temporal analysis Acids Galactans Mannans Plant Gums mehr... Sucrose 57-50-1 E89I1637KE