Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels-Reference-Cited by-同舟云学术

Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels

Published:2017-11 Issue: Volume:213 Page:10-17
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bot Francesca,Calligaris Sonia^ORCID,Cortella Giovanni,Nocera Francesco,Peressini Donatella,Anese Monica

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: viscoelastic properties and the Cox–Merz rule;Augusto;J. Food Eng.,2013

4. Update on non-thermal food processing technologies: pulsed electric field, high hydrostatic pressure, irradiation and ultrasound;Barbosa-Cánovas;Food Aust.,2002

5. Power ultrasound treatment of Listeria monocytogenes in apple cider;Baumann;J. Food Prot.,2005

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