Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22907902

Effect of high-hydrostatic pressure and pH on the rheological properties of gum arabic

Author
PANTELOGLOU, A. G1 ; BEN, A. E2 ; MA, F2
[1] Division of Food Science, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom
[2] Department of Food Science and Technology, Reading University, Whiteknights, Reading, RG6 6AP, United Kingdom
Source

Food chemistry. 2010, Vol 122, Num 4, pp 972-979, 8 p ; ref : 1/4 p

CODEN
FOCHDJ
ISSN
0308-8146
Scientific domain
Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Gum arabic High-pressure Rheology Viscoelastic behaviour
Keyword (fr)
Gomme arabique Haute pression Pression hydrostatique Propriété rhéologique pH Additif alimentaire Gélifiant Traitement physique
Keyword (en)
Gum arabic High pressure Hydrostatic pressure Rheological properties pH Food additive Gelling agent Physical dressing
Keyword (es)
Goma arábica Alta presión Presión hidrostática Propiedad reológica pH Aditivo alimentario Gelificante Procesamiento físico
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22907902

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

Access to the document

Searching the Web