BRIEF REPORT: RHEOLOGICAL PROPERTIES OF LIQUORICE (GLYCYRRHIZA GLABRA) EXTRACT

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KARAZHIYAN H.; HOSSEINIBAY E.; MIRZAEE H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2016 | Volume:12 | Issue:1 Page(s): 193-200

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Information Journal Paper

Title

BRIEF REPORT: RHEOLOGICAL PROPERTIES OF LIQUORICE (GLYCYRRHIZA GLABRA) EXTRACT

Author(s)

KARAZHIYAN H. | HOSSEINIBAY E. | MIRZAEE H. | Issue Writer Certificate

Keywords

LICORICE EXTRACTQ2

RHEOLOGICAL PROPERTIESQ2

NEWTONIAN FLUIDQ2

CONCENTRATIONQ2

TEMPERATUREQ2

Abstract

Introduction: Liquorice (Glycyrrhiza glabra) of the family Leguminosae is a 30±60 cm tall shrub having blue or violet flowers. Its roots are 15±20 cm long and have a cylindrical rod shape of 0.5±2.5 cm in diameter.Liquorice root contains a variety of compounds, the most prominent of which is the water soluble triterpenoid glycoside glycyrrhizin that constitutes about 16 %.

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APA: Copy

KARAZHIYAN, H., HOSSEINIBAY, E., & MIRZAEE, H.. (2016). BRIEF REPORT: RHEOLOGICAL PROPERTIES OF LIQUORICE (GLYCYRRHIZA GLABRA) EXTRACT. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 12(1), 193-200. SID. https://sid.ir/paper/143642/en

Vancouver: Copy

KARAZHIYAN H., HOSSEINIBAY E., MIRZAEE H.. BRIEF REPORT: RHEOLOGICAL PROPERTIES OF LIQUORICE (GLYCYRRHIZA GLABRA) EXTRACT. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2016;12(1):193-200. Available from: https://sid.ir/paper/143642/en

IEEE: Copy

H. KARAZHIYAN, E. HOSSEINIBAY, and H. MIRZAEE, “BRIEF REPORT: RHEOLOGICAL PROPERTIES OF LIQUORICE (GLYCYRRHIZA GLABRA) EXTRACT,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 12, no. 1, pp. 193–200, 2016, [Online]. Available: https://sid.ir/paper/143642/en

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