The influence of mechanical and enzymatic disintegration of carrots on the structure and properties of cell wall materials

European Food Research and Technology

Volumn 219, Issue 3, 2004, Pages 229-239

  Pickardt, Claudia ^a   Dongowski, Gerhard ^b   Kunzek, Herbert ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b GERMAN INSTITUTE OF HUMAN NUTRITION   (Germany)

Author keywords

Bile acid binding; Carrot; Cell wall materials; Enzymatic degradation; Fermentation; Hydration properties; Pressure homogenisation; Rheological properties

Indexed keywords

CELLS; DEGRADATION; ENZYMES; FERMENTATION; HYDRATION; PRESSURE EFFECTS; RHEOLOGY;

BILE ACID BINDING; CARROT; CELL WALL MATERIALS; ENZYMATIC DEGRADATION; HYDRATION PROPERTIES; PRESSURE HOMOGENIZATION; RHEOLOGICAL PROPERTIES;

FOOD PRODUCTS;

DAUCUS CAROTA;

EID: 21144433255     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0960-z     Document Type: Article

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