Rheology of Sea Buckthorn (Hippophae rhamnoides L.) Juice

Autor:	G. Sery, B. D. Oomah, T. Beveridge, David V. Godfrey
Rok vydání:	1999
Předmět:	Brix Shear thinning biology Chemistry Rheometer Hippophae rhamnoides General Chemistry Apparent viscosity biology.organism_classification Beverages Shear rate Viscosity Fruit Botany Shear stress Thermodynamics Stress Mechanical Food science Rheology General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 47:3546-3550
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf981312c
Popis:	Juice extracted from sea buckthorn fruits was subjected to dynamic rheological measurements in a controlled stress rheometer. Sea buckthorn juice exhibited wide variations in flow behavior from pseudoplastic to dilitant with increasing temperature. The power law model suitably (r >/= 0.975, P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b6cc5eb2f6896e40d7a06e93c77ece5 https://doi.org/10.1021/jf981312c Zobrazit plný text záznamu