The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar-Reference-Cited by-同舟云学术

The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar

Published:2019-10 Issue: Volume:57 Page:102203
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Moscovici Joubran Alice,Katz Inbal Hanuka,Okun Zoya,Davidovich-Pinhas Maya,Shpigelman Avi

Funder

Israeli Ministry of Health

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference80 articles.

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4. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule;Augusto;Journal of Food Engineering,2013

5. Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing;Bayod;Food Research International,2011

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