Stress relaxation of fruit gels. Evaluation of models and effects of composition
- Author
- GAMERO, M; FISZMAN, S. M; DURAN, L
CSIC, inst. agroquímica tecnología alimentos, 46010 Valencia, Spain - Source
Journal of food science. 1993, Vol 58, Num 5, pp 1125-1128 ; 1134 [5 p.] ; ref : 27 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Carraghénane Gel colloïdal Gelée de fruit Gomme caroube Modèle mathématique Orange Propriété rhéologique Pulpe fruit Relaxation contrainte Sucre Texture Viscoélasticité
- Keyword (en)
- Carrageenan Colloidal gel Jelly jam Carob gum Mathematical model Orange Rheological properties Fruit pulp Stress relaxation Sugar Texture Viscoelasticity
- Keyword (es)
- Carragenano Gel coloidal Jalea de frutas Goma algarroba Modelo matemático Naranja Propiedad rheológica Pulpa fruto Relajación tensión Azúcar Textura Viscoelasticidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3864904
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
10.1111/j.1365-2621.1993.tb06129.x 
https://dx.doi.org/10.1111/j.1365-2621.1993.tb06129.x
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