Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min at 12,000 rpm and 4000, 8000, and 12,000 rpm at 5 min...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Caponio, Francesco, Difonzo, Graziana, Squeo, Giacomo, Fortunato, Stefania, Silletti, Roccangelo, Summo, Carmine, Paradiso, Vito M., Pasqualone, Antonella
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2019
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6518118/
https://ncbi.nlm.nih.gov/pubmed/30987298
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8040115
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