Influence of pectin conversions combined with high pressure shift freezing on the texture of frozen carrots.
Van Buggenhout
Sandy
S
Laboratorium voor Levensmiddelentechnologie, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.
Tran Thanh
Truc
T
Sila
Daniel
D
Smout
Chantal
C
Hendrickx
Marc
M
D018552:Daucus carota; D005511:Food Handling / Q000379:methods*; D005615:Freezing; D010368:Pectins / Q000378:metabolism*; D011312:Pressure
D010368:Pectins