Title of article
Effects of different heating methods on the production of protein–lipid film Original Research Article
Author/Authors
Siu-Long Lei، نويسنده , , Han Zhi، نويسنده , , Zhang Xiujin، نويسنده , , Ishitani Takasuke، نويسنده , , Li Zaigui، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
6
From page
292
To page
297
Abstract
viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords
Ohmic heating , Protein–lipid film , Water bath heating
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167491
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