In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

Food Chemistry

Volumn 133, Issue 1, 2012, Pages 146-155

  Christiaens, Stefanie ^a   Van Buggenhout, Sandy ^a   Chaula, Davis ^a   Moelants, Katlijn ^a   David, Charlotte C ^b   Hofkens, Johan ^b   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

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

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Anti pectin antibodies; Blanching; Carrot; High pressure homogenisation; Pectin; Pur e; Syneresis

Indexed keywords

A PLANTS; CARROT; EX SITU ANALYSIS; FLOW PROPERTIES; HIGH TEMPERATURE; HOMOGENISATION; IN-SITU; INTERCELLULAR ADHESION; LOW TEMPERATURES; MECHANICAL DISRUPTION; PARTICLE DISINTEGRATION; PECTIN; PHYSICOCHEMICAL ANALYSIS; SYNERESIS; TEXTURAL PROPERTIES;

ANTIBODIES; BLANCHING; BLENDING; CELL ADHESION; MECHANICAL PROPERTIES; TEMPERATURE; TISSUE;

HIGH PRESSURE EFFECTS;

PECTIN; PECTINESTERASE;

ARTICLE; CARBOHYDRATE ANALYSIS; CARROT; CELL ADHESION; ESTERIFICATION; HIGH TEMPERATURE; LOW TEMPERATURE; PHYSICAL CHEMISTRY;

DAUCUS CAROTA;

EID: 84857108996     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.009     Document Type: Article

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