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- Title
Effects of High-Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing.
- Authors
Sila, D.N.; Smout, C.; Vu, T.S.; Hendrickx, M.E.
- Abstract
The article presents a study on the effects of high-pressure pretreatment and calcium soaking on the texture and degradation kinetics of carrots. The study was conducted where carrots that are pretreated under different high-pressure conditions were thermally processed at temperatures that range from 90 to 110 degrees Celsius. The changes observed in texture characteristics were related to the degree of methylation of carrot pectins.
- Subjects
CARROTS; HIGH pressure (Technology); CALCIUM; FOOD science; FOOD
- Publication
Journal of Food Science (Wiley-Blackwell), 2004, Vol 69, Issue 5, pE205
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2004.tb10711.x