Citations (37)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (7)
Toktam Mohammadi-Moghaddam, Ali Firoozzare & Narges Shamspour. (2020) Black plum peel torshak: physicochemical properties, sensory attributes, and antioxidant capacity. International Journal of Food Properties 23:1, pages 1792-1803.
Read now
Read now
Zia-ud-Din, Hanguo Xiong & Peng Fei. (2017) Physical and chemical modification of starches: A review. Critical Reviews in Food Science and Nutrition 57:12, pages 2691-2705.
Read now
Read now
AthanasiaM. Goula & KonstantinosG. Adamopoulos. (2013) A Method for Preparing a Novel Solid Product from Olive Mill Wastewater: Wastewater Characterization and Product Recovery. Drying Technology 31:3, pages 339-349.
Read now
Read now
M. Taghizadeh & S.M.A. Razavi. (2009) Modeling Time-Independent Rheological Behavior of Pistachio Butter. International Journal of Food Properties 12:2, pages 331-340.
Read now
Read now
AthanasiaM. Goula & KonstantinosG. Adamopoulos. (2008) Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties. Drying Technology 26:6, pages 726-737.
Read now
Read now
Hasan Yildiz & Taner Baysal. (2007) Color and Lycopene Content of Tomato Puree Affected by Electroplasmolysis. International Journal of Food Properties 10:3, pages 489-495.
Read now
Read now
E. Álvarez, M. A. Cancela & R. Maceiras. (2006) Effect of Temperature on Rheological Properties of Different Jams. International Journal of Food Properties 9:1, pages 135-146.
Read now
Read now
Articles from other publishers (30)
N Indrianti, I D Sejati, N Afifah, L Ratnawati, S K D F A Putri, D Sukarta & B S Amanto. (2023) The Influence of Drying Temperature to The Physicochemical, Thermal and Rheological Characteristics of Dried Tomato Powder. BIO Web of Conferences 69, pages 01022.
Crossref
Crossref
Behnam Alaei, Reza Amiri Chayjan & Mohammad Ali Zolfigol. (2022) Improving tomato juice concentration process through a novel ultrasound-thermal concentrator under vacuum condition: A bioactive compound investigation and optimization. Innovative Food Science & Emerging Technologies 77, pages 102983.
Crossref
Crossref
Yukino Yamamoto, Suwalee Fong-in & Kiyoshi Kawai. (2021) Optimum physical properties of fruit puree for freeze-drying: Effect of pulp content on freeze-concentrated glass transition temperature and yield stress of mango puree. Journal of Food Engineering 307, pages 110649.
Crossref
Crossref
Xing Fei, Owen G. Jones, Bradley L. Reuhs & Osvaldo H. Campanella. (2021) Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization. LWT 139, pages 110508.
Crossref
Crossref
L. Medina‐Torres, D. M. Núñez‐Ramírez, F. Calderas, M. J. Bernad‐Bernad, J. Gracia‐Mora, J. Rodríguez‐Ramírez, R. F. González‐Laredo, J. A. Gallegos‐Infante & O. Manero. (2018)
Curcumin encapsulation by spray drying using
Aloe vera
mucilage as encapsulating agent
. Journal of Food Process Engineering 42:2, pages e12972.
Crossref
Crossref
Miriam T. K. Kubo, Meliza L. Rojas, Alberto C. Miano & Pedro E. D. Augusto. 2019. Tomato Chemistry, Industrial Processing and Product Development. Tomato Chemistry, Industrial Processing and Product Development
1
25
.
Jason R. Stokes & Yuan Xu. 2019. Reference Module in Food Science. Reference Module in Food Science.
F.M. Alharbi, J.J. Shepherd & A.J. Stacey. (2018) Helical flow of a Bingham fluid arising from axial Poiseuille flow between coaxial cylinders. Applied Mathematical Modelling 59, pages 100-114.
Crossref
Crossref
Azam Eslami Fard, Somayeh Taghian Dinani & Abbas Moallemi-Oreh. (2018) An investigation on the effects of concentration and temperature on the time-independent rheological behavior of peach syrup. Journal of Food Measurement and Characterization 12:2, pages 1303-1315.
Crossref
Crossref
Md. Sarker & X. B. Chen. (2017) Modeling the Flow Behavior and Flow Rate of Medium Viscosity Alginate for Scaffold Fabrication With a Three-Dimensional Bioplotter. Journal of Manufacturing Science and Engineering 139:8.
Crossref
Crossref
Sílvia Antunes, Filomena Freitas, Chantal Sevrin, Christian Grandfils & Maria A.M. Reis. (2017) Production of FucoPol by Enterobacter A47 using waste tomato paste by-product as sole carbon source. Bioresource Technology 227, pages 66-73.
Crossref
Crossref
J. Tan & W.L. Kerr. (2015) Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization. Journal of Food Engineering 166, pages 45-54.
Crossref
Crossref
Behzad Abbasnezhad, Nasser Hamdami & Diako Khodaei. (2015) Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures. Journal of Food Measurement and Characterization 9:3, pages 359-368.
Crossref
Crossref
Om Prakash & Anil Kumar. (2014) Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode. International Journal of Food Engineering 10:4, pages 669-681.
Crossref
Crossref
Evelina Tibäck, Maud Langton, Jorge Oliveira & Lilia Ahrné. (2014) Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions. Journal of Food Engineering 124, pages 35-42.
Crossref
Crossref
Adeleke Omodunbi Ashogbon & Emmanuel Temitope Akintayo. (2014) Recent trend in the physical and chemical modification of starches from different botanical sources: A review. Starch - Stärke 66:1-2, pages 41-57.
Crossref
Crossref
José Alberto Gallegos-Infante, Nuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo, Luis Medina-Torres, Carlos Alberto Gomez-Aldapa, Luz Araceli Ochoa-Martínez, Cecilia Eugenia Martínez-Sánchez, Betsabe Hernández-Santos & Juan Rodríguez-Ramírez. (2013) Physicochemical properties and antioxidant capacity of oak (Quercus resinosa) leaf infusions encapsulated by spray-drying. Food Bioscience 2, pages 31-38.
Crossref
Crossref
L. Medina-Torres, E.E. García-Cruz, F. Calderas, R.F. González Laredo, G. Sánchez-Olivares, J.A. Gallegos-Infante, N.E. Rocha-Guzmán & J. Rodríguez-Ramírez. (2013) Microencapsulation by spray drying of gallic acid with nopal mucilage (Opuntia ficus indica). LWT - Food Science and Technology 50:2, pages 642-650.
Crossref
Crossref
E.E. García-Cruz, J. Rodríguez-Ramírez, L.L. Méndez Lagunas & L. Medina-Torres. (2013) Rheological and physical properties of spray-dried mucilage obtained from Hylocereus undatus cladodes. Carbohydrate Polymers 91:1, pages 394-402.
Crossref
Crossref
Ahmed AkelahAhmed Akelah. 2013. Functionalized Polymeric Materials in Agriculture and the Food Industry. Functionalized Polymeric Materials in Agriculture and the Food Industry
195
248
.
Pedro E.D. Augusto, Albert Ibarz & Marcelo Cristianini. (2012) Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear. Journal of Food Engineering 111:4, pages 570-579.
Crossref
Crossref
Pedro E. D. Augusto, Víctor Falguera, Marcelo Cristianini & Albert Ibarz. (2010) Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling. Food and Bioprocess Technology 5:5, pages 1715-1723.
Crossref
Crossref
Chockry Barbana & AbdelFattah El-Omri. (2009) Viscometric Behavior of Reconstituted Tomato Concentrate. Food and Bioprocess Technology 5:1, pages 209-215.
Crossref
Crossref
F.M. León-Martínez, J. Rodríguez-Ramírez, L.L. Medina-Torres, L.L. Méndez Lagunas & M.J. Bernad-Bernad. (2011) Effects of drying conditions on the rheological properties of reconstituted mucilage solutions (Opuntia ficus-indica). Carbohydrate Polymers 84:1, pages 439-445.
Crossref
Crossref
A. MASSA, C. GONZÁLEZ, A. MAESTRO, J. LABANDA & A. IBARZ. (2010) RHEOLOGICAL CHARACTERIZATION OF PEACH PUREES. Journal of Texture Studies 41:4, pages 532-548.
Crossref
Crossref
GORDON E. ANTHON & DIANE M. BARRETT. (2010) CHANGES IN TOMATO PASTE DURING STORAGE AND THE EFFECTS OF HEATING ON CONSISTENCY OF RECONSTITUTED TOMATO PASTE. Journal of Texture Studies 41:3, pages 262-278.
Crossref
Crossref
Elena Bayod, Ene Pilman Willers & Eva Tornberg. (2008) Rheological and structural characterization of tomato paste and its influence on the quality of ketchup. LWT - Food Science and Technology 41:7, pages 1289-1300.
Crossref
Crossref
J.A. Grabowski, V.-D. Truong & C.R. Daubert. (2008) Nutritional and rheological characterization of spray dried sweetpotato powder. LWT - Food Science and Technology 41:2, pages 206-216.
Crossref
Crossref
Elena Bayod, Pernilla Månsson, Fredrik Innings, Björn Bergenståhl & Eva Tornberg. (2007) Low Shear Rheology of Concentrated Tomato Products. Effect of Particle Size and Time. Food Biophysics 2:4, pages 146-157.
Crossref
Crossref
REBECCA R. MILCZAREK & KATHRYN L. MCCARTHY. (2006) RELATIONSHIP BETWEEN THE BOSTWICK MEASUREMENT AND FLUID PROPERTIES. Journal of Texture Studies 37:6, pages 640-654.
Crossref
Crossref