Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon

Author:

de Castilhos Maurício Bonatto MachadoORCID,Betiol Lilian Fachin Leonardo,de Carvalho Gisandro Reis,Telis-Romero Javier

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates;Ahmed;LWT- Food Science and Technology,2007

2. Rheological behavior of pomegranate (Punica granatum L.) juice and concentrate;Altan;Journal of Texture Studies,2005

3. Thermodynamic properties of synthetic sapphire (a-A1203) standard reference material 720 and the effect of temperature-scale differences on thermodynamic properties;Arched;Journal of Physical and Chemical Reference Data,1993

4. Standard test method for determining specific heat capacity by differential scanning calorimetry;ASTM E1269-11,2005

5. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model;Augusto;Journal of Food Engineering,2012

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