Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries

Author:

Lemus-Mondaca Roberto,Ah-Hen Kong,Vega-Gálvez Antonio,Zura-Bravo Liliana

Funder

University of La Serena, Chile

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

1. Ahmed J, Prabhu ST, Raghavan GS, Ngadi M (2007) Physico-chemical, rheological, calorimetric and dielectric behaviour of selected Indian honey. J Food Eng 79:1207–1213

2. AOAC (1990) Official method of analysis, association of official analytical chemists (no. 934.06), Arlington, TX, USA

3. Barbosa RD (2003) High pressure and temperature dependence of thermodynamic properties of model food solutions obtained from in situ ultrasonic measurement. Dissertation, University of Florida, Gainesville, FL, USA

4. Bridgman WP (1912) Thermodynamic properties of liquid water to 80 °C and 12,000 kgm. Proc Am Acad Arts Sci 48:309–362

5. Bridgman WP (1923) Thermal conductivity of liquids under pressure. Proc Am Acad Arts Sci 59:141–169

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