Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream-Reference-Cited by-同舟云学术

Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream

Published:2019-02-07 Issue:3 Volume:7 Page:899-906
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Amiri Samani Sara¹^ORCID,Naji Mohammad Hadi²

Affiliation:

1. Department of Food Science and TechnologyShahrekord BranchIslamic Azad University Shahrekord Iran

2. Department of Food Science and TechnologyZarin Dasht BranchIslamic Azad University Fars Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.680

Reference36 articles.

1. The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth

2. Coverage of Polyethylene Film with Essential Oils of Thyme (T hymus daenensis Celak) and Savory (S atureja bachtiarica Bunge ) for Lipid Oxidation Control in Rainbow Trout (O ncorhynchus mykiss ) Fillets during Short-Term Storage in the Refrigerator

3. Evaluation of Photoshop software potential for food colorimetry

4. A novel continuous process for making mayonnaise and salad cream using the spinning disc reactor: Effect of heat treatment

5. Production and characterization of green and black olive paste using cream
of animal and vegetable origins

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