Influence of gum arabic and homogenization process on the physicochemical stability of strawberry suspensions
Author:
Affiliation:
1. Politécnico Colombiano Jaime Isaza Cadavid, Colombia
2. Universidad Nacional de Colombia, Colombia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst58020.pdf
Reference48 articles.
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3. Stability of a colloidal suspension of yacon (Smallanthus sonchifolius) intended for spray drying;Arango Torres M. I.;Revista Facultad Nacional de Agronomía,2019
4. Effect of High-Pressure Homogenization (HPH) on the rheological properties of tomato juice: viscoelastic properties and the Cox-Merz Rule;Augusto E. D.;Journal of Food Engineering,2013
5. Effectiveness evaluation of alternative sanitizers in microbiological quality of strawberry (Fragaria ananassa duch var. oso grande) after artificial contamination by Escherichia coli.;Bastos R. G.;Food Science and Technology,2019
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1. Effect of enzymatic maceration and homogenization by shear on the stability of pumpkin suspension (Cucúrbita maxima) incorporating its vegetable co-products (peel and seed);F1000Research;2023-10-09
2. Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture;F1000Research;2023-09-20
3. Optimization of spray-drying process parameters on strawberry (Fragaria ananassa D.) extracts microcapsules quality;Journal of Berry Research;2022-12-16
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