Process–Structure–Function Relations of Pectin in Food

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 6, 2016, Pages 1021-1042

  Christiaens, Stefanie ^a   Van Buggenhout, Sandy ^a   Houben, Ken ^a   Jamsazzadeh Kermani, Zahra ^a   Moelants, Katlijn R N ^a   Ngouémazong, Eugénie D ^a   Van Loey, Ann ^a   Hendrickx, Marc E G ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

ex situ; in situ; Pectin; process structure function; rheology; texture

Indexed keywords

FOOD PROCESSING; FRUITS; POLYMERS; RHEOLOGY; TEXTURES; VEGETABLES;

CONVERSION REACTIONS; EX SITU; FRUIT AND VEGETABLES; FUNCTIONAL PROPERTIES; PECTIN; PHYSICO-CHEMICAL ANALYSIS; RHEOLOGICAL PROPERTY; STRUCTURAL COMPONENT;

FUNCTIONAL FOOD;

PECTIN;

CHEMISTRY; FLOW KINETICS; FOOD ANALYSIS; FOOD HANDLING; HUMAN; PROCEDURES;

FOOD ANALYSIS; FOOD HANDLING; HUMANS; PECTINS; RHEOLOGY;

EID: 84964301393     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.753029     Document Type: Review

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