Relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with carrot puree
| Autor: | Hatsue Moritaka, Kozo Nagata, Shin-ichi Sawamura, Masami Kitade, Makoto Kobayashi |
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| Rok vydání: | 2012 |
| Předmět: |
Food Handling
Sensation Oral cavity Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry Beverages Young Adult Swallowing Rheology Humans Food science Molecular Biology Chemistry Viscosity Organic Chemistry General Medicine Vegetable Juices Apparent viscosity Daucus carota Deglutition Food Storage Malus Food Fortified Pharynx Female Biotechnology |
| Zdroj: | Bioscience, biotechnology, and biochemistry. 76(3) |
| ISSN: | 1347-6947 |
| Popis: | The relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with 0–30.0% carrot puree (CP) was evaluated. The apparent viscosity of vegetable juices increased with increasing CP concentrations, and a increases in yield stress were observed at and above 17.5% CP. In a sensory evaluation, texture perceived in the oral cavity varied as between vegetable juices with >17.5% CP and those with |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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