The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions-Reference-Cited by-同舟云学术

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The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions

Published:2016-12 Issue: Volume:61 Page:617-624
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Belović Miona,Pajić-Lijaković Ivana,Torbica Aleksandra,Mastilović Jasna,Pećinar Ilinka

Funder

Ministry of Education, Science and Technological Development

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing;Altan;Journal of Food Engineering,2008

2. Changes in pectins and product consistency during the concentration of tomato juice to paste;Anthon;Journal of Agricultural and Food Chemistry,2008

3. Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice;Anthon;Journal of Agricultural and Food Chemistry,2002

4. Viscometric behavior of reconstituted tomato concentrate;Barbana;Food Bioprocess Technology,2012

5. Low shear rheology of concentrated tomato products. Effect of particle size and time;Bayod;Food Biophysics,2007

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4. Assessing the Features of Tomato Pomace Powder in Suspensions;Applied Sciences;2023-02-09

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