Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min at 12,000 rpm and 4000, 8000, and 12,000 rpm at 5 min...

Descripción completa

Detalles Bibliográficos
Autores principales: Caponio, Francesco, Difonzo, Graziana, Squeo, Giacomo, Fortunato, Stefania, Silletti, Roccangelo, Summo, Carmine, Paradiso, Vito M., Pasqualone, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518118/
https://www.ncbi.nlm.nih.gov/pubmed/30987298
http://dx.doi.org/10.3390/foods8040115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518118/
https://www.ncbi.nlm.nih.gov/pubmed/30987298
http://dx.doi.org/10.3390/foods8040115

Ejemplares similares