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Physico - chemical stability of tomato products
F.W.C. den Ouden
VLAG
Research output
:
Thesis
›
external PhD, WU
Overview
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Pharmacology, Toxicology and Pharmaceutical Science
Strawberry
100%
Chemical Stability
100%
Sweet Orange
100%
Polysaccharide
100%
Esterase
100%
Pectin
100%
Malus pumila
100%
Agricultural and Biological Sciences
Cell Wall
100%
Tomato Products
100%
Sauce
66%
Enzymatic Hydrolysis
66%
Polysaccharide
33%
Microfibril
33%
Strawberry
33%
Esterase
33%
Sieving
33%
Sweet Orange
33%
Pectin
33%
Engineering
Apparent Viscosity
100%
Storage Modulus
33%
Yield Point
33%
Enzymatic Hydrolysis
16%
Gravitational Force
16%
Fracture Behavior
16%
Cellulosics
16%
Fluid Viscosity
16%
Cell Wall Structure
16%
Cellulose Microfibrils
16%
Physical Behavior
16%
Physicochemical Property
16%
Average Particle Size
16%
Cellulose Structure
16%
Physical Problem
16%
Material Science
Homogenization
100%
Elastic Moduli
50%
Yield Stress
50%
Enzymatic Hydrolysis
50%
Fracture Behavior
25%
Surface (Surface Science)
25%
Composite Material
25%