Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 22, 2006, Pages 8471-8479

  Sila, Daniel N ^a   Doungla, Eugenie ^a   Smout, Chantal ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Degree of methylation; Molecular weight distribution; Neutral sugars

Indexed keywords

PECTIN; POLYSACCHARIDE; WATER;

ARTICLE; CARROT; CHEMISTRY; COOKING; HARDNESS; METHYLATION; MOLECULAR WEIGHT; PH; TEMPERATURE;

COOKERY; DAUCUS CAROTA; HARDNESS; HYDROGEN-ION CONCENTRATION; METHYLATION; MOLECULAR WEIGHT; PECTINS; POLYSACCHARIDES; TEMPERATURE; WATER;

DAUCUS CAROTA;

EID: 33751010496     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0613379     Document Type: Article

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