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International Journal of Food Properties Volume 7, 2004 - Issue 3
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Original Articles

Comparison of Rheological Behavior of Sweet and Salad Sauces

E. Alvarez Department of Chemical Engineering, ETSEI. University of Vigo, Vigo, Spain
,
M. A. Cancela Department of Chemical Engineering, ETSEI. University of Vigo, Vigo, SpainCorrespondence[email protected]
&
R. Maceiras Department of Chemical Engineering, ETSEI. University of Vigo, Vigo, Spain
Pages 511-518 | Published online: 06 Feb 2007

Citations (12)

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Read on this site (4)

Aunchalee Aussanasuwannakul, Kartik Pondicherry & Janpen Saengprakai. (2022) Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems. CyTA - Journal of Food 20:1, pages 158-171.
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Marek Sikora, Neela Badrie, AnilK. Deisingh & Stanislaw Kowalski. (2008) Sauces and Dressings: A Review of Properties and Applications. Critical Reviews in Food Science and Nutrition 48:1, pages 50-77.
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E. Alvarez, M.A. Cancela & R. Maceiras. (2006) Comparison of Rheological Behaviour of Salad Sauces. International Journal of Food Properties 9:4, pages 907-915.
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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.
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Articles from other publishers (8)

A Z Mubarok & F Y Ananda. (2020) Effect of concentration of porang flour and temperature on rheological properties of tomato ketchup. IOP Conference Series: Earth and Environmental Science 475:1, pages 012034.
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Tao Wang, Min Zhang, Zhongxiang Fang, Yaping Liu & Zhongxue Gao. (2016) Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum. Food and Bioprocess Technology 9:5, pages 849-858.
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Cheryl Chung, Brian Degner & David Julian McClements. (2014) Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Research International 64, pages 664-676.
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Lesław Juszczak, Zbigniew Oczadły & Dorota Gałkowska. (2012) Effect of Modified Starches on Rheological Properties of Ketchup. Food and Bioprocess Technology 6:5, pages 1251-1260.
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C. Gamonpilas, W. Pongjaruvat, A. Fuongfuchat, P. Methacanon, N. Seetapan & N. Thamjedsada. (2011) Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture. Journal of Food Engineering 105:2, pages 233-240.
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Daniel Ikhu-Omoregbe & Grace Manoja Bushi. (2008) Rheological characteristics of South African commercial sauces. International Journal of Food Science & Technology 43:12, pages 2230-2236.
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Daniel I.O. Ikhu-Omoregbe. (2007) Thermal conductivity of South African sauces in a shear flow field. International Journal of Food Science & Technology 42:6, pages 753-761.
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R. Maceiras, E. Álvarez & M.A. Cancela. (2007) Rheological properties of fruit purees: Effect of cooking. Journal of Food Engineering 80:3, pages 763-769.
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