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International Journal of Food Properties Volume 11, 2008 - Issue 2
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Original Articles

Rheological Characterization of Commercial Baby Fruit Purees

E. Álvarez Chemical Engineering Department, ETSEI, University of Vigo, Vigo, Spain
,
M.A. Cancela Chemical Engineering Department, ETSEI, University of Vigo, Vigo, SpainCorrespondence[email protected]
,
N. Delgado-Bastidas Chemical Engineering Department, ETSEI, University of Vigo, Vigo, Spain
&
R. Maceiras Chemical Engineering Department, ETSEI, University of Vigo, Vigo, Spain
Pages 321-329 | Received 31 Oct 2006, Accepted 23 Mar 2007, Published online: 23 Apr 2008

Citations (10)

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Read on this site (2)

Francisco C. Ibañez, Inmaculada Gómez, Gorka Merino & María José Beriain. (2019) Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach. International Journal of Food Properties 22:1, pages 593-606.
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María Dolores Alvarez, Cristina Fernández, María Dolores Olivares & Wenceslao Canet. (2012) Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes. International Journal of Food Properties 15:5, pages 1022-1041.
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Articles from other publishers (8)

James Makame, Henriette De Kock & M. Naushad Emmambux. (2023) Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months. Journal of Texture Studies 54:4, pages 481-497.
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Marilisa Alongi, Lara Manzocco, Clara Comuzzi, Andrea Gorassini, Giancarlo Verardo, Anna Rossi, Monica Anese & Maria Cristina Nicoli. (2023) The impact of apple destructuring and thermal treatment on bioactive compounds: the fate of dietary fibre and polyphenols in puree and homogenate. International Journal of Food Science & Technology 58:6, pages 3189-3200.
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Lei Zhou, Wei Liu, Regine Stockmann & Netsanet Shiferaw Terefe. (2018) Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree. Innovative Food Science & Emerging Technologies 45, pages 196-207.
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A.M. Inarejos-García, V. Mancebo-Campos, P. Cañizares & J. Llanos. (2015) Physical-Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo). Journal of Food Science 80:5, pages E1005-E1011.
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R Vishwakarma, Rupesh Chavan, U Shivhare & Santanu Basu. 2014. Methods in Food Analysis. Methods in Food Analysis 1 43 .
L. Espinosa-Muñoz, C.M.G.C. Renard, R. Symoneaux, N. Biau & G. Cuvelier. (2013) Structural parameters that determine the rheological properties of apple puree. Journal of Food Engineering 119:3, pages 619-626.
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Federica Balestra, Emiliano Cocci, G. Marsilio & Marco Dalla Rosa. (2011) Physico-chemical and rheological changes of fruit purees during storage. Procedia Food Science 1, pages 576-582.
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Aravind Mannarswamy, Stuart H. Munson-McGee & Paul K. Andersen. (2010) D-optimal designs for the Cross viscosity model applied to guar gum mixtures. Journal of Food Engineering 97:3, pages 403-409.
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