Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Trends in Food Science and Technology

Volumn 19, Issue 6, 2008, Pages 309-319

  Sila, Daniel N ^a   Duvetter, Thomas ^a   De Roeck, Ans ^a   Verlent, Isabel ^a   Smout, Chantal ^a   Moates, Graham K ^b   Hills, Brian P ^b   Waldron, Keith K ^b   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BIODEGRADATION; CATALYST ACTIVITY; ENZYME ACTIVITY; HIGH PRESSURE ENGINEERING; RAW MATERIALS;

NON-ENZYMATIC DEGRADATION; PECTIN DEGRADING ENZYMES; PECTINMETHYLESTERASE; PLANT BASED FOODS; POLYGALACTURONASE;

FOOD PROCESSING;

EID: 44349121344     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2007.12.007     Document Type: Article

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