Rheological modeling and activation energy of Persian grape molasses-Reference-Cited by-同舟云学术

Rheological modeling and activation energy of Persian grape molasses

Published:2020-09-16 Issue:12 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Tavakolipour Hamid¹^ORCID,Mokhtarian Mohsen²,Kalbasi‐Ashtari Ahmad³^ORCID

Affiliation:

1. Department of Food Science and Technology Sabzevar Branch, Islamic Azad University Sabzevar Iran

2. Department of Food Science and Technology, Roudehen Branch Islamic Azad University Roudehen Iran

3. Food Science and Technology Faculty of Agricultural Technology and Engineering, University of Tehran Karaj Iran

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13547

Reference33 articles.

1. EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES

2. Physicochemical properties and antioxidant activity of Doshab (a traditional concentrated grape juice);Aliakbarlu J.;International Food Research Journal,2014

3. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends

4. The effect of chemical treatments and condensation technique in biologically active substances in grape molasses;Al‐Rouz M.;International Journal of Chemical Technology Research,2015

5. Food Chemistry Al‐Zubaidy M. M. I. & Khalil R. A. (2007). Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluating the effect of grape syrup on iron deficiency anemia in women: A randomized clinical trial;Food Science & Nutrition;2024-05-06

2. Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties;Food Science and Technology International;2023-07-10

3. Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread;Food Science & Nutrition;2023-03-13

4. The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice;Journal of Food Measurement and Characterization;2023-01-13

5. Retracted : Effects of major ingredients (grape syrup, milk powder, and walnut paste) levels on physiochemical, rheological, and sensory attributes of walnut spread;Food Science & Nutrition;2022-10-20