Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract

Maria Ximena Quintanilla Carvajal; Ruth Yolanda Ruiz Pardo; Fabian Leonardo Moreno Moreno; Sonia Seguera Casas; Felipe Salcedo Galan

doi:10.1016/j.jfoodeng.2018.07.030

Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract

Maria Ximena Quintanilla Carvajal (Fourth Autor)
, Ruth Yolanda Ruiz Pardo (Second Author)
, Fabian Leonardo Moreno Moreno (Third Author)
, Sonia Seguera Casas (First Author)
, Felipe Salcedo Galan (Correspondent Author)

Grupo de Investigación en Procesos Agroindustriales

Universidad de los Andes

Research output: Contribution to journal › Article › peer-review

13 Scopus citations

Translated title of the contribution	Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract
Original language	Undefined/Unknown
Pages (from-to)	76-83
Number of pages	7
Journal	Journal of Food Engineering
DOIs	https://doi.org/10.1016/j.jfoodeng.2018.07.030
State	Published - 24 Aug 2018

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10.1016/j.jfoodeng.2018.07.030License: CC BY-ND

https://ac.els-cdn.com/s0260877418303194/1-s2.0-s0260877418303194-main.pdf?_tid=12a95f44-4ab1-4a2b-a46b-520e39bdd6a0;acdnat=1535323187_3290d2cdf4e062e5f040973489c64ce6License: CC BY-ND

Crioconcentración De Soluciones Acuosas De Alto Valor Agregado
Ruiz Pardo, R. Y. (PI), Quintanilla Carvajal, M. X. (Researcher), Moreno Moreno, F. L. (Researcher), Johnston, J. (Masterstudent), Osorio Peña, M. O. (Masterstudent) & Salcedogalan, F. (Researcher)
12/01/16 → 12/08/18
Project: Project Research

Cite this

@article{4cae411b1c36492a9c01a1c199406694,

title = "Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract",

author = "\{Quintanilla Carvajal\}, \{Maria Ximena\} and \{Ruiz Pardo\}, \{Ruth Yolanda\} and \{Moreno Moreno\}, \{Fabian Leonardo\} and \{Seguera Casas\}, Sonia and \{Salcedo Galan\}, Felipe",

year = "2018",

month = aug,

day = "24",

doi = "10.1016/j.jfoodeng.2018.07.030",

language = "Indefinido/desconocido",

pages = "76--83",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd",

}

Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract. / Quintanilla Carvajal, Maria Ximena (Fourth Autor); Ruiz Pardo, Ruth Yolanda (Second Author); Moreno Moreno, Fabian Leonardo (Third Author) et al.
In: Journal of Food Engineering, 24.08.2018, p. 76-83.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract

AU - Ruiz Pardo, Ruth Yolanda

AU - Moreno Moreno, Fabian Leonardo

AU - Seguera Casas, Sonia

AU - Salcedo Galan, Felipe

A2 - Quintanilla Carvajal, Maria Ximena

PY - 2018/8/24

Y1 - 2018/8/24

U2 - 10.1016/j.jfoodeng.2018.07.030

DO - 10.1016/j.jfoodeng.2018.07.030

M3 - Artículo

SN - 0260-8774

SP - 76

EP - 83

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract

Article Classification

Indexación Internacional (Artículo)

Scopus-Q Quartil

ISI- Q Quartil

Categoría Publindex

Access to Document

Projects

Crioconcentración De Soluciones Acuosas De Alto Valor Agregado

Cite this