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Effect of pressure homogenization and modified starch on the viscosity of ketchup: Experimental and modeling

  • Published:2021-03-15 Issue:5 Volume:44 Page:
  • ISSN:0145-8876
  • Container-title:Journal of Food Process Engineering
  • language:en
  • Short-container-title:J Food Process Eng

Author:

Baeghbali Saeed1,Shahriari Shahla2ORCID,Pazuki Gholamreza3

Affiliation:

1. Department of Food Science and Technology, Shahr‐e‐Qods Branch Islamic Azad University Tehran Iran

2. Department of Chemical Engineering, Shahr‐e‐Qods Branch Islamic Azad University Tehran Iran

3. Department of Chemical Engineering Amirkabir University of Technology (Tehran Polytechnic) Tehran Iran

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Reference33 articles.

1. Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup

2. Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties

3. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

4. Effect of temperature, pH and food additives on tomato product volatile level;Barringer S.;International Food Research Journal,2015

5. Rheological and structural characterization of tomato paste and its influence on the quality of ketchup;Bayod E.;Food Science and Technology,2007

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