Gelation of Persimmon Puree and Its Prevention by Enzymatic Treatment

Food and Bioprocess Technology

Volumn 6, Issue 9, 2013, Pages 2399-2405

  Tárrega, Amparo ^a   del Carmen Gurrea, Maria ^a   Navarro, José L ^a   Carbonell, José V ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Enzymatic treatment; Gel formation; Pectin methyl esterase; Persimmon puree

Indexed keywords

CONTINUOUS MEASUREMENTS; ENZYMATIC TREATMENTS; GEL FORMATION; PECTIN METHYL ESTERASE; PERSIMMON PUREE; RHEOLOGICAL BEHAVIORS; SUBSEQUENT COOLING; TEMPERATURE SWEEPS;

FOOD PROCESSING; FOOD TECHNOLOGY; TECHNOLOGY;

IONOTROPIC GELATION;

DIOSPYROS;

EID: 84881547373     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0890-x     Document Type: Article

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