Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products

Cellulose nanocrystal isolation from tomato peels and assembled nanofibers

(2015) Feng Jiang et al.   CARBOHYDRATE POLYMERS

Enhanced electrostatic interactions in tomato cell suspensions

(2015) Ashwin K. Sankaran et al.   FOOD HYDROCOLLOIDS

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

(2013) Agnese Panozzo et al.   FOOD CHEMISTRY

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours

(2013) Pedro E.D. Augusto et al.   FOOD RESEARCH INTERNATIONAL

Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

(2012) Mirian Tiaki Kaneiwa Kubo et al.   FOOD RESEARCH INTERNATIONAL

Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing

(2011) Elena Bayod et al.   FOOD RESEARCH INTERNATIONAL

Chemical profile, functional and antioxidant properties of tomato peel fiber

(2011) Inmaculada Navarro-González et al.   FOOD RESEARCH INTERNATIONAL

EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS

(2011) HANNA BENGTSSON et al.   JOURNAL OF TEXTURE STUDIES

PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION

(2011) HANNA BENGTSSON et al.   JOURNAL OF TEXTURE STUDIES

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

(2010) Ines Colle et al.   FOOD RESEARCH INTERNATIONAL

Nutritional characterization of tomato fiber as a useful ingredient for food industry

(2010) P. García Herrera et al.   Innovative Food Science & Emerging Technologies

Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties

(2009) J.L. Guil-Guerrero et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

(2007) Elena Bayod et al.   LWT-FOOD SCIENCE AND TECHNOLOGY