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
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
Journal title :
Journal of Food Engineering
