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Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
Ultrasound is non-thermal food processing technique that has been used in food processing very extensively for the last 10 years. The objective of this study was to investigate the effect of high power ultrasound and pasteurization on rheological properties (n and k) of apple, cranberry and blueberr...
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| Published in: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2013
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252451/ https://ncbi.nlm.nih.gov/pubmed/25477626 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0958-2 |
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