Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice

• Main Authors: Chuah, Teong Guan, Ling, Hwei Lin, Chin, Nyuk Ling, Choong, Thomas Shean Yaw, Ahmadun, Fakhru'l-Razi
• Format: Article
• Language: English
• Published: Walter de Gruyter 2008
• Online Access: http://psasir.upm.edu.my/id/eprint/14421/1/Effects%20of%20temperatures%20on%20rheological%20behavior%20of%20dragon%20fruit%20%28Hylocereus%20sp.%29%20juice.pdf; http://psasir.upm.edu.my/id/eprint/14421/; https://www.degruyter.com/view/j/ijfe.2008.4.7/ijfe.2008.4.7.1519/ijfe.2008.4.7.1519.xml

In Malaysia, the dragon fruit is widely commercialized. It is extensively used in the food industry. Their use as constituents of juices, jellies, marmalades, jams, wine, beverages, etc. generates a consumer market with an increasing demand. This work aims to obtain rheological data of dragon fruit...