Rheological Analysis of Sucrose Solution at High Temperatures Using a Microwave-Heated Pressurized Capillary Rheometer-Reference-Cited by-同舟云学术

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Rheological Analysis of Sucrose Solution at High Temperatures Using a Microwave-Heated Pressurized Capillary Rheometer

Published:2014-03-05 Issue:4 Volume:79 Page:E540-E545
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ros-Polski Valquíria¹,Schmidt Flávio L.¹,Vitali Alfredo A.²,Marsaioli Antonio²,Raghavan Vijaya G.S.³

Affiliation:

1. Dept. of Food Technology - Food Engineering College; UNICAMP - State Univ. of Campinas; SP - Brazil CEP 13083-862 C.P.: 6121

2. Institute of Food Technology - ITAL - Av. Brasil; 2880 - Campinas SP - Brazil CEP 13070-178 C.P.: 139

3. Dept. of Bioresource Engineering, Macdonald Campus; McGill Univ; 21111, Lakeshore Rd Ste-Anne-de-Bellevue H9X 3V9 Quebec Canada

Publisher

Wiley

Subject

Food Science

Reference29 articles.

1. High temperature/pressure rheology of carboxymethyl cellulose (CMC);Abdelrahim;Food Res Intl,1995

2. Rheology of sucrose-CMC model solution;Berto;J Texture Stud,2003

3. Rheological properties of coarse food suspensions in tube flow at high temperatures;Chakrabandhu;J Food Engr,2005

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