Rheological Properties of Aloe Vera (Aloe barbadensisMiller) Juice Concentrates

An analysis of the influence of growth periods on physical appearance, and acemannan and elemental distribution of Aloe vera L. gel

(2013) Anirban Ray et al.   INDUSTRIAL CROPS AND PRODUCTS

Pectins fromAloe Vera: Extraction and production of gels for regenerative medicine

(2013) Roberta Gentilini et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Dynamic Viscoelastic Behavior of Vegetable-Based Infant Purees

(2013) María Dolores Alvarez et al.   JOURNAL OF TEXTURE STUDIES

Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller)

(2012) Mauricio Opazo-Navarrete et al.   Innovative Food Science & Emerging Technologies

Rheology of Aloe barbadensis Miller: A naturally available material of high therapeutic and nutrient value for food applications

(2012) V.N. Lad et al.   JOURNAL OF FOOD ENGINEERING

Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)

(2011) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Safety Evaluation of Supercritical Carbon Dioxide Extract of Aloe Vera Gel

(2011) Miyuki Tanaka et al.   JOURNAL OF FOOD SCIENCE

Processing, food applications and safety of aloe vera products: a review

(2011) Kulveer Singh Ahlawat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheological study of galactomannan depolymerisation at elevated temperatures: Effect of varying pH and addition of antioxidants

(2010) M. Samil Kök   CARBOHYDRATE POLYMERS

Aloe veraas a Functional Ingredient in Foods

(2010) Elena Rodríguez Rodríguez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A New Model to Describe Flow Behaviour of Concentrated Orange Juice

(2010) Víctor Falguera et al.   Food Biophysics

Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration

(2010) Mustafa Tahsin Yılmaz et al.   JOURNAL OF FOOD ENGINEERING

RHEOLOGICAL PROPERTIES OF TARHANA SOUP ENRICHED WITH WHEY CONCENTRATE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE

(2010) MUSTAFA T. YILMAZ et al.   JOURNAL OF TEXTURE STUDIES

Water-soluble polysaccharides isolated from skin juice, gel juice and flower of Aloe vera Miller

(2010) X.L. Chang et al.   Journal of the Taiwan Institute of Chemical Engineers

Rheological characterisation of juices obtained from transgenic pectate lyase-silenced strawberry fruits

(2009) R. Sesmero et al.   FOOD CHEMISTRY

Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

(2009) Hojjat Karazhiyan et al.   FOOD HYDROCOLLOIDS

Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions

(2009) B.E. Meza et al.   FOOD HYDROCOLLOIDS

Rheological properties of Josapine pineapple juice at different stages of maturity

(2009) Rosnah Shamsudin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Modelling of rheological behaviour of pummelo juice concentrates using master-curve

(2009) N.L. Chin et al.   JOURNAL OF FOOD ENGINEERING

Osmotic dehydration of Aloe vera (Aloe barbadensis Miller)

(2009) P. García-Segovia et al.   JOURNAL OF FOOD ENGINEERING

A Novel Method for Air Drying Aloe Leaf Slices by Covering with Filter Papers as a Shrink-Proof Layer

(2009) S.A. Kim et al.   JOURNAL OF FOOD SCIENCE

FLOW BEHAVIOR OF CLARIFIED ORANGE JUICE AT LOW TEMPERATURES

(2009) RAQUEL IBARZ et al.   JOURNAL OF TEXTURE STUDIES

Structural Characterization and Solution Properties of a Galacturonate Polysaccharide Derived fromAloe veraCapable of in Situ Gelation△

(2008) Shawn D. McConaughy et al.   BIOMACROMOLECULES

Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart.)

(2008) R.V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel

(2008) Margarita Miranda et al.   JOURNAL OF FOOD ENGINEERING

Composition and Applications of Aloe vera Leaf Gel

(2008) Josias Hamman   MOLECULES

Steady shear and yield stress data of fresh and frozen/thawed mashed potatoes: Effect of biopolymers addition

(2007) C. Fernández et al.   FOOD HYDROCOLLOIDS