Relationship between the thermal conductivity and rheological behavior of acerola pulp: Effect of concentration and temperature
- Author
- PEREIRA, Cristina G1 ; DE RESENDE, Jaime V1 ; GIAROLA, Tales M. O1
[1] Department of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, P.O. Box 3037, 37200-000, Lavras, Minas Gerais, Brazil - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2014, Vol 58, Num 2, pp 446-453, 8 p ; ref : 1/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Acerola pulp Apparent viscosity Rheology Thermal conductivity
- Keyword (fr)
- Conductivité thermique Effet concentration Propriété rhéologique Pulpe Rhéologie Température Viscosité apparente
- Keyword (en)
- Thermal conductivity Concentration effect Rheological properties Pulp Rheology Temperature Apparent viscosity
- Keyword (es)
- Conductividad térmica Efecto concentración Propiedad reológica Pulpa Reología Temperatura Viscosidad aparente
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28509453
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
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DOI
10.1016/j.lwt.2014.04.016 
https://dx.doi.org/10.1016/j.lwt.2014.04.016
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