The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

Food and Bioprocess Technology

Volumn 6, Issue 10, 2013, Pages 2870-2883

  Moelants, Katlijn R N ^a   Jolie, Ruben P ^a   Palmers, Stijn K J ^a   Cardinaels, Ruth ^b   Christiaens, Stefanie ^a   Van Buggenhout, Sandy ^a   Van Loey, Ann M ^a   Moldenaers, Paula ^b   Hendrickx, Marc E ^a  

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

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Carrot; High pressure homogenization; Pectin; Serum; Tomato; Viscosity

Indexed keywords

CARROT; HIGH PRESSURE HOMOGENIZATION; PECTIN; SERUM; TOMATO;

BLENDING; BODY FLUIDS; ELASTICITY; HEAT TREATMENT; VISCOSITY; VISCOSITY OF LIQUIDS;

FRUITS;

DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 84883655034     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1004-5     Document Type: Article

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