Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

2010 ◽  
Vol 120 (4) ◽  
pp. 1104-1112 ◽  
Author(s):  
Ans De Roeck ◽  
Jan Mols ◽  
Thomas Duvetter ◽  
Ann Van Loey ◽  
Marc Hendrickx
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
Comparative Study ◽  
Degradation Kinetics ◽  
High Pressure High Temperature ◽  
High Temperature Processing

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

2009 ◽  
Vol 115 (1) ◽  
pp. 207-213 ◽  
Author(s):  
Ans De Roeck ◽  
Thomas Duvetter ◽  
Ilse Fraeye ◽  
Iesel Van der Plancken ◽  
Daniel Ndaka Sila ◽  
...  
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
Fruit And Vegetable ◽  
High Pressure High Temperature ◽  
High Temperature Processing

scholarly journals (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

2012 ◽  
Vol 23 (1) ◽  
pp. 28-38 ◽  
Author(s):  
Iesel Van der Plancken ◽  
Lise Verbeyst ◽  
Kristel De Vleeschouwer ◽  
Tara Grauwet ◽  
Raija-Liisa Heiniö ◽  
...  
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
Chemical Reactions ◽  
High Pressure High Temperature ◽  
High Temperature Processing
Sign in / Sign up

Export Citation Format

Share Document