Improvement in texture of pressure-assisted thermally processed carrots by combined pretreatment using response surface methodology

Food and Bioprocess Technology

Volumn 3, Issue 5, 2010, Pages 762-771

  Rastogi, N K ^a,b   Nguyen, Loc Thai ^a   Jiang, Bo ^a,c   Balasubramaniam, V M ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

Calcium infusion; Carrot; Pressure assisted thermal processing; Pretreatment; Texture

Indexed keywords

CALCIUM CONTENT; COMPLEX INTERACTION; EXPERIMENTAL VALUES; OPTIMUM PROCESSING; PECTIN METHYLESTERASE; PRE-TREATMENT; PRETREATMENT TEMPERATURE; QUALITY PARAMETERS; RESPONSE SURFACE METHODOLOGY; THERMAL PROCESSING;

CALCIUM; CALCIUM CHLORIDE; CEMENTS; HARDNESS; RAPID THERMAL ANNEALING; SURFACE PROPERTIES; TEXTURES;

PRESSURE EFFECTS;

DAUCUS CAROTA;

EID: 77955201127     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0130-6     Document Type: Article

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