Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends-Reference-Cited by-同舟云学术

Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends

Published:2015-11-07 Issue:2 Volume:53 Page:1285-1293
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Asnaashari Maryam,Motamedzadegan Ali,Farahmandfar Reza,Rad Tandis Khosravi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-015-2069-8.pdf

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2. Bostan A, Razavi SMA, Farhoosh R (2010) Optimization of hydrocolloid extraction from wild sage seed (Salvia macrosiphon) using response surface. Int J Food Prop 13:1380–1392. doi: 10.1080/10942910903079242

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4. Farhoosh R, Riazi A (2007) A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature. Food Hydrocoll 21:660–666. doi: 10.1016/j.foodhyd.2006.07.021

5. Guerrero SN, Alzamora SM (1997) Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. Banana purée. J Food Eng 33:239–256. doi: 10.1016/S0260-8774(97)00032-0

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