Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 23-31

  Fraeye, Ilse ^a   Knockaert, Griet ^a   Van Buggenhout, Sandy ^a   Duvetter, Thomas ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Firmness; Fractionation; High pressure processing; Infusion; Microscopy; Pectin; Pectinmethylesterase; Strawberries; Thermal processing

Indexed keywords

A-THERMAL; BENEFICIAL EFFECTS; CALCIUM IONS; CHEMICAL STRUCTURE; DEGREE OF METHOXYLATION; FUNGAL PECTINMETHYLESTERASE; HIGH PRESSURE; HIGH PRESSURE PROCESS; HIGH PRESSURE PROCESSING; INFUSION; MICROSCOPIC CHARACTERISTICS; PECTIN METHYLESTERASE; THERMAL PROCESSING; TISSUE DAMAGE;

CALCIUM; CALCIUM ALLOYS; CALCIUM CHLORIDE; CROSSLINKING; RAPID THERMAL ANNEALING; TEXTURES;

FRUITS;

FRAGARIA X ANANASSA;

EID: 73049098020     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.06.007     Document Type: Article

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