Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste

Ultrasound-assisted processing has potential application advantages as an emerging technology for preparing tomato paste. This work explored the influence of ultrasound break at 22 °C (US-Break-22) and 65 °C (US-Break-65) on the viscosity, rheological properties and nutritional values of newly prepa...

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Detalles Bibliográficos
Autores principales: Gao, Ruiping, Wu, Zhen, Ma, Qian, Lu, Zhiqiang, Ye, Fayin, Zhao, Guohua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535101/
https://www.ncbi.nlm.nih.gov/pubmed/34681441
http://dx.doi.org/10.3390/foods10102395

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535101/
https://www.ncbi.nlm.nih.gov/pubmed/34681441
http://dx.doi.org/10.3390/foods10102395

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