Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min at 12,000 rpm and 4000, 8000, and 1...

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Bibliographic Details
Main Authors: Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Foods
Subjects:
pâtés
olive
rheology
texture analysis
syneresis
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/8/4/115

Internet

https://www.mdpi.com/2304-8158/8/4/115

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