Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 251-263

  Shpigelman, Avi ^a   Kyomugasho, Clare ^a   Christiaens, Stefanie ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

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

Author keywords

High pressure high temperature; Molecular weight; Pectin; Processing; SEC MALLS

Indexed keywords

CONFORMATIONS; HYDROSTATIC PRESSURE; LIGHT SCATTERING; NANOSTRUCTURES;

CONFORMATIONAL CHANGE; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE HIGH TEMPERATURE; HIGHEST TEMPERATURE; MULTIANGLE LASER LIGHT SCATTERING; MULTIANGLE LASER-LIGHT SCATTERING; PECTIN; PROCESSING; SEC-MULTIANGLE LASER LIGHT SCATTERING; THERMAL;

MOLECULAR WEIGHT;

EID: 84893838517     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.018     Document Type: Article

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