References
- Ahmed, J. 2004. Rheological behaviour and colour changes of ginger paste during storage. Int. J. Food Sci. Tech. 39(3):325–330. doi: https://doi.org/10.1111/j.1365-2621.2004.00789.x.
- Ahmed, J., H. Ramaswamy, and P. Pandey. 2006. Dynamic rheological and thermal characteristics of caramels. LWT-Food Sci. Technol. 39(3):216–224. doi: https://doi.org/10.1016/j.lwt.2005.01.012.
- Ahmed, J., H. Ramaswamy, and K. Sashidhar. 2007. Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates. LWT-Food Sci. Technol. 40(2):225–231. doi: https://doi.org/10.1016/j.lwt.2005.11.002.
- Ahmed, J., and H.S. Ramaswamy. 2006. Viscoelastic and thermal characteristics of vegetable puree‐based baby foods. J. Food Process Eng. 29(3):219–233. doi: https://doi.org/10.1111/j.1745-4530.2006.00059.x.
- Ahmed, J., and H.S. Ramaswamy. 2007. Dynamic and steady shear rheology of fruit puree based baby foods. J. Food Sci. Technol. 44(6):579.
- AOAC. 1990. Official methods of analysis of the association of official analytical chemists. 15th ed. Association of Official Analytical Chemists, Washington, DC.
- Augusto, P.E., M. Cristianini, and A. Ibarz. 2012. Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp. J. Food Eng. 108(2):283–289. doi: https://doi.org/10.1016/j.jfoodeng.2011.08.015.
- Barbhuiya, R.I., D. Nath, S.K. Singh, and M. Dwivedi. 2020. Mass modeling of indian coffee plum (Flacourtia Jangomas) fruit with its physicochemical properties. Int. J. Fruit Sci. 1–24. doi: https://doi.org/10.1080/15538362.2020.1775161.
- Barbieri, S.F., C.L. de Oliveira Petkowicz, R.C.B. de Godoy, H.C.M. de Azeredo, C.R.C. Franco, and J.L.M. Silveira. 2018. Pulp and jam of gabiroba (Campomanesia xanthocarpa Berg): Characterization and rheological properties. Food Chem. 263:292–299. doi: https://doi.org/10.1016/j.foodchem.2018.05.004.
- Bayod, E., P. Månsson, F. Innings, B. Bergenståhl, and E. Tornberg. 2007. Low shear rheology of concentrated tomato products. Effect of particle size and time. Food Biophys. 2(4):146–157. doi: https://doi.org/10.1007/s11483-007-9039-2.
- Chuah, T.G., S. Keshani, N.L. Chin, M.C. Lau, and D.S. Chin. 2008. Rheological properties of diluted pummelo juice as affected by three different concentrations. Int. J. Food Eng. 4:5. doi: https://doi.org/10.2202/1556-3758.1299.
- Dutta, B., and N. Borah. 2017. Studies on nutraceutical properties of Flacourtia jangomas fruits in Assam, India. J. Med. Plants 5(1):50–53.
- Fasina, O.O., W.M. Walter Jr, H.P. Fleming, and N. Simunovic. 2003. Viscoelastic properties of restructured sweetpotato puree. Int. J. Food Sci. Tech. 38(4):421–425. doi: https://doi.org/10.1046/j.1365-2621.2003.00711.x.
- Gunasekaran, S., and M.M. Ak. 2000. Dynamic oscillatory shear testing of foods—selected applications. Trends Food Sci. Technol. 11(3):115–127. doi: https://doi.org/10.1016/S0924-2244(00)00058-3.
- Haminiuk, C., M. Sierakowski, J. Vidal, and M. Masson. 2006. Influence of temperature on the rheological behavior of whole araçá pulp (Psidium cattleianum sabine). LWT-Food Sci. Technol. 39(4):427–431. doi: https://doi.org/10.1016/j.lwt.2005.02.011.
- Harnanan, S., S. Tejinder, and G. Bains. 2001. Effect of processing, preservation and storage on rheology of guava pulp. J. Texture Stud. 32(4):271–284. doi: https://doi.org/10.1111/j.1745-4603.2001.tb01048.x.
- Hernandez, E., C. Chen, J. Johnson, and R. Carter. 1995. Viscosity changes in orange juice after ultrafiltration and evaporation. J. Food Eng. 25(3):387–396. doi: https://doi.org/10.1016/0260-8774(94)00013-Y.
- Kaya, A., and K. Belibaǧlı. 2002. Rheology of solid gazıantep pekmez. J. Food Eng. 54(3):221–226. doi: https://doi.org/10.1016/S0260-8774(01)00205-9.
- Keshani, S., A.L. Chuah, and A. Russly. 2012. Effect of temperature and concentration on rheological properties pomelo juice concentrates. International food research journal, 19, 553-562.
- Murakonda, S., & Dwivedi, M. (2021) Powders from Fruit Waste. In Food Powders Properties and Characterization (pp. 155-168). Springer, Cham.
- Rao, M., and J. Tattiyakul. 1999. Granule size and rheological behavior of heated tapioca starch dispersions. Carbohydr. Polym. 38(2):123–132. doi: https://doi.org/10.1016/S0144-8617(98)00112-X.
- Rao, M.A. 2010. Rheology of fluid and semisolid foods: Principles and applications. Springer Science & Business Media, USA.
- Rao, M.A., S.S. Rizvi, and A.K. Datta. 2005. Rheological properties of fluid food. Engineering properties of foods. 3rd ed. CRC press, Boca Raton.
- Rifna, E.J., S.K. Singh, S. Chakraborty, and M. Dwivedi. 2019. Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances. Food Res. Int. 126:108654. doi: https://doi.org/10.1016/j.foodres.2019.108654.
- Rosenberg, M., Z. Wang, S. Chuang, and C. Shoemaker. 1995. Viscoelastic property changes in Cheddar cheese during ripening. J. Food Sci. 60(3):640–644. doi: https://doi.org/10.1111/j.1365-2621.1995.tb09846.x.
- Singh, A.K., and J. Singh. 2010. Evaluation of anti-diabetic potential of leaves and stem of Flacourtia jangomas in streptozotocin-induced diabetic rats. Indian J. Pharmacol 42(5):301. doi: https://doi.org/10.4103/0253-7613.70238.
- Steffe, J.F. 1996. Rheological methods in food process engineering. USA: Freeman press.
- Talukder, C., S. Saha, S. Adhikari, H.K. Mondal, M.K. Islam, and M. Anisuzzman. 2012. Evaluation of antioxidant, analgesic and antidiarrhoeal activity of Flacourtia jangomas (Lour.) Raeusch. leaves. Pharmacologyonline 3:20–28.
- Tonon, R., D. Alexandre, M. Hubinger, and R. Cunha. 2009. Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart.). J. Food Eng. 92(4):425–431. doi: https://doi.org/10.1016/j.jfoodeng.2008.12.014.
- Valencia, C., M. Sánchez, A. Ciruelos, A. Latorre, J. Franco, and C. Gallegos. 2002. Linear viscoelasticity of tomato sauce products: Influence of previous tomato paste processing. Eur. Food Res. Technol. 214(5):394–399. doi: https://doi.org/10.1007/s00217-002-0501-6.
- Vitali, A., and M. Rao. 1984. Flow properties of low‐pulp concentrated orange juice: Effect of temperature and concentration. J. Food Sci. 49(3):882–888. doi: https://doi.org/10.1111/j.1365-2621.1984.tb13233.x.