Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions.

@article{LopezSanchez2011RheologyAM,
  title={Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions.},
  author={Patricia Lopez-Sanchez and Cecilia Svelander and Lucy Bialek and Stephan Schumm and Maud Langton},
  journal={Journal of food science},
  year={2011},
  volume={76 1},
  pages={
          E130-40
        }
}
High-pressure homogenization, as a way to further mechanically disrupt plant cells and cell walls compared to conventional blending, has been applied to thermally treated and comminuted carrot and tomato material in the presence of 5% olive oil. Mixes of both vegetables in a 1:1 ratio were also included. Both the effect of homogenization pressure and the effect of multiple process cycles were studied. The different microstructures generated were linked to different rheological properties… CONTINUE READING

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