RHEOLOGICAL PROPERTIES OF CRANBERRY CELL-WALL MATERIAL

被引：9

作者：

HOLMES, AB ^{[1
]}

GILBERT, SL ^{[1
]}

RHA, CK ^{[1
]}

机构：

[1] MIT,DEPT NUTR & FOOD SCI,CAMBRIDGE,MA 02139

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01211.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：29 / 31

页数：3

共 10 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

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RHA, C ;

HUANG, F .

JOURNAL OF FOOD SCIENCE, 1973, 38 (07) :1169-1173

[3] EFFECT OF YIELD STRESS ON POWER LAW CONSTANTS OF FLUID FOOD MATERIALS DETERMINED IN LOW SHEAR RATE VISCOMETERS [J].

CHARM, SE .

INDUSTRIAL & ENGINEERING CHEMISTRY PROCESS DESIGN AND DEVELOPMENT, 1963, 2 (01) :62-&

[4] DIRECT DETERMINATION OF SHEAR STRESS-SHEAR RATE BEHAVIOR OF FOODS IN PRESENCE OF A YIELD STRESS [J].

CHARM, SE .

JOURNAL OF FOOD SCIENCE, 1963, 28 (01) :107-&

[5]

CHARM SE, 1962, ADV FOOD RESEARCH, V11, P378

[6] QUANTITATIVE METHODS FOR ANTHOCYANINS .1. EXTRACTION AND DETERMINATION OF TOTAL ANTHOCYANIN IN CRANBERRIES [J].

FULEKI, T ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :72-&

[7] QUANTITATIVE METHODS FOR ANTHOCYANINS .2. DETERMINATION OF TOTAL ANTHOCYANIN AND DEGRADATION INDEX FOR CRANBERRY JUICE [J].

FULEKI, T ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :78-&

[8]

HUANG F, 1971, J FOOD SCI, V36, P1131

[9]

VANWAZER JR, 1963, VISCOSITY FLOW MEASU, P66

[10]

WHITTENBERGER RT, 1958, FOOD TECHNOL-CHICAGO, V12, P420

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