Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: A case study on carrots

Journal of Food Engineering

Volumn 67, Issue 4, 2005, Pages 419-425

  Smout, Chantai ^a   Sila, Daniel N ^a   Vu, Truong S ^a   Van Loey, Ann M L ^a   Hendrickx, Marc E G ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Calcium pre treatment; Degree of esterification; Kinetics; Preheating; Texture degradation; Thermal

Indexed keywords

CALCIUM; DEGRADATION; ESTERIFICATION; FOOD PROCESSING; HEAT TREATMENT; PREHEATING; REACTION KINETICS; TEXTURES; THERMAL EFFECTS;

CALCIUM PRE-TREATMENT; DEGREE OF ESTERIFICATION; TEXTURE DEGRADATION;

FOOD PRODUCTS;

DAUCUS CAROTA;

EID: 9944265708     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.05.010     Document Type: Article

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