Improving the hardness of thermally processed carrots by selective pretreatments

Food Research International

Volumn 43, Issue 5, 2010, Pages 1297-1303

  De Roeck, Ans ^a   Mols, Jan ^a   Sila, Daniel Ndaka ^a   Duvetter, Thomas ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

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

Author keywords

Elimination; Carrot; Degree of pectin methyl esterification; Ferulic acid; PH; Texture; Thermal processing

Indexed keywords

A-THERMAL; CARROT; CELL WALLS; COMPLEXING AGENTS; DEGREE OF PECTIN METHYL-ESTERIFICATION; FERULIC ACIDS; INTRINSIC PROPERTY; PRE-TREATMENT; PRE-TREATMENTS; THERMAL PROCESSING;

ACIDS; CALCIUM; DEGRADATION; ESTERIFICATION; ESTERS; RAPID THERMAL ANNEALING;

TEXTURES;

DAUCUS CAROTA;

EID: 77953914500     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.03.011     Document Type: Article

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