An overview of different homogenizers, their working mechanisms and impact on processing of fruits and vegetables
Author:
Affiliation:
1. School of Engineering, University of Guelph, Guelph, ON, Canada
2. Department of Bioresource Engineering, McGill University, Montreal, QC, Canada
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1969890
Reference100 articles.
1. Rheological characteristics and kinetics of colour degradation of green chilli puree
2. The ultrasonic processing of dairy products – An overview
3. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
4. Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers
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