Nowadays, there is much interest in controlling the functional properties of processed fruit‐
and vegetable‐derived products, which has stimulated renewed research interest in process …

Tomatoes (Solanum lycopersicum L.) are some of the most important vegetable foods
worldwide. They are the second largest grown vegetable in both terms of production and …

The aim of this work was to study the effect of commercial modified starches of different
origin on rheological properties of ketchup. The following starches were used to produce the …

The rheological behavior of oat milk (Avena sativa L.) at different concentration (5, 10, 15,
and 20° Brix) was studied in the temperature range of 10, 20, 30, and 40° C using a …

Introduction The present work has evaluated the time-dependent and steady-state shear
rheological properties of tomato juice. Materials and Methods Three models were compared …

This study aimed at evaluating the drying of mango-based pulps and the rehydration
properties of the resulting powders produced by cast-tape drying (CTD), freeze drying (FD) …

A value-added ketchup from tomato pomace powder was developed and compared to a
previously developed ketchup from fresh tomato pomace. The total dietary fiber content of …

Food Engineering Handbook: Food Process Engineering addresses the basic and applied
principles of food engineering methods used in food processing operations around the …

This review, summarizes the physicochemical and rheological properties (RP) of beetroot
(Beta vulgaris L.), carrot (Daucus carota L.), celery (Apium graveolens L.), coriander …

In the present work, the effect of particle properties on the rheological behaviour of tomato-
derived suspensions was investigated systematically. Hereto, a range of relatively …