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