Rheological behavior of functional sugar-free guava preserves: Effect of the addition of salts-Reference-Cited by-同舟云学术

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Rheological behavior of functional sugar-free guava preserves: Effect of the addition of salts

Published:2013-06 Issue:2 Volume:31 Page:404-412
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pereira Patrícia Aparecida Pimenta,de Souza Vanessa Rios,Teixeira Taísa Rezende,Queiroz Fabiana,Borges Soraia Vilela,Carneiro João de Deus Souza

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference98 articles.

1. Optimisation of low calorie mixed fruit jelly by response surface methodology;Acosta;Food Quality and Preference,2008

2. Stickiness in foods: mechanisms and test methods – a review;Adhikari;International Journal of Food Properties,2001

3. Influence of pectin on the stability of casein solution studied in dependence of varying pH and salt concentration;Ambjerg-Pedersen;Food Hydrocolloids,1991

4. Stress relaxation characteristics of low-fat chicken sausages made in Argentina;Andrés;Meat Science,2008

5. Synergistic effect of the locust bean gum on the thermal phase transitions of κ-carrageenan gels;Arda;Food Hydrocolloids,2009

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1. Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity;Anais da Academia Brasileira de Ciências;2023

2. Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents;Anais da Academia Brasileira de Ciências;2023

3. Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves;Anais da Academia Brasileira de Ciências;2023

4. Optimization of texture profile analysis parameters for commercial guava preserve;Revista Ceres;2021-12

5. Development of a reduced‐calorie high pressure processed sapodilla ( Manilkara zapota L.) jam based on rheological, textural, and sensory properties;Journal of Food Science;2020-08-18

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