Effect of ultrasound processing on rheological properties and color of green food products
Changes in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 µm, 24 kHz, up to 2 min, 20 °C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, wi...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 5 vom: 23. Juli, Seite 495-504 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Ultrasound avocado dressing color green juice viscosity |
| Online verfügbar |
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