dc.contributor.author
Augusto, Pedro E. D.
dc.contributor.author
Falguera Pascual, Víctor
dc.contributor.author
Cristianini, Marcelo
dc.contributor.author
Ibarz Ribas, Alberto
dc.date.accessioned
2024-12-05T21:27:28Z
dc.date.available
2024-12-05T21:27:28Z
dc.date.issued
2016-10-20T08:39:32Z
dc.date.issued
2016-10-20T08:39:32Z
dc.identifier
https://doi.org/10.1016/j.profoo.2011.09.089
dc.identifier
http://hdl.handle.net/10459.1/57990
dc.identifier.uri
http://hdl.handle.net/10459.1/57990
dc.description.abstract
Tomato is one of the most important vegetables for the food industry. Rheological characterization of tomato products is important for products, equipments and unit operations design and evaluation. It is necessary for process optimization and high quality products assurance. However, the works in literature present variable data, and some rheological characterization, as viscoelastic properties are still scarce. The present work has evaluated the viscoelastic properties of tomato juice, as well as the applicability of the Cox-Merz rule. The obtained data are potentially useful for future studies on food properties and process design.
dc.relation
Reproducció del document publicat a https://doi.org/10.1016/j.profoo.2011.09.089
dc.relation
Procedia Food Science, vol. 1, p. 589-593
dc.rights
cc-by-nc-nd (c) Elsevier, 2011
dc.rights
info:eu-repo/semantics/openAccess
dc.rights
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject
Food properties
dc.subject
Viscoelastic properties
dc.title
Viscoelastic properties of tomato juice
