Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions

Evelina Tibäck(Swedish Institute), Lı́lia Ahrné(United States Congress), Jorge C. Oliveira(University College Cork), Maud Langton(Swedish Institute)

Journal of Food Engineering

October 5, 2013

10.1016/j.jfoodeng.2013.09.031

Cited by 14

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

|Current Research in Food Science|2020|206

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

|LWT|2007|194

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

|LWT|2001|170

Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

|Chemical Engineering and Processing - Process Intensification|2004|147

Innovative Technologies for Food Preservation

|Elsevier eBooks|2017|131