On the possibility of using high pressure treatment to modify physico-chemical properties of dietary fibre in white cabbage (Brassica oleracea var. capitata)

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 2, 2004, Pages 171-177

  Wennberg, Mathias ^a   Nyman, M ^a  

^a LUND INSTITUTE OF TECHNOLOGY   (Sweden)

Author keywords

Cell wall polysaccharides; Cultivars; Dietary fibre; High hydrostatic pressure; White cabbage

Indexed keywords

GLUCOSE; POLYMER; URONIC ACID;

ARTICLE; CABBAGE; CONTROLLED STUDY; CULTIVAR; DIETARY FIBER; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; HYDROSTATIC PRESSURE; NONHUMAN; PHYSICAL CHEMISTRY; SOLUBILITY; TEMPERATURE;

BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; CAPITATA;

EID: 2942619006     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.02.002     Document Type: Article

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