Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach

Journal of Food Engineering

Volumn 80, Issue 3, 2007, Pages 873-884

  Trejo Araya, Ximenita I ^a,c   Hendrickx, Marc ^b   Verlinden, Bert E ^b   Van Buggenhout, Sandy ^b   Smale, Nicholas J ^a   Stewart, Cynthia ^a   John Mawson, A ^c  

^a CSIRO   (Australia)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c MASSEY UNIVERSITY   (New Zealand)

Author keywords

Carrots; Cell wall; High pressure processing; Microstructure; Texture

Indexed keywords

BIOCHEMICAL ENGINEERING; ENZYMES; HIGH PRESSURE EFFECTS; MICROSTRUCTURE; TEXTURES; TISSUE CULTURE;

CARROTS; CELL WALLS; HIGH PRESSURE PROCESSING; LINEAR CORRELATIONS; SHAPE FACTOR;

FOOD PROCESSING;

DAUCUS CAROTA;

EID: 33846196746     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.08.014     Document Type: Article

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