title: beta-Elimination of carrot pectin: towards a better understanding of carrot texture during thermal processing.
authors.affiliation: Laboratory of Food Technology, Katholieke Universiteit Leuven, Heverlee, Belgium.
authors.forename: D N
authors.initials: DN
authors.lastname: Sila
authors.forename: F
authors.initials: F
authors.lastname: Melbourne
authors.forename: C
authors.initials: C
authors.lastname: Smout
authors.forename: A
authors.initials: A
authors.lastname: Van Loey
authors.forename: M
authors.initials: M
authors.lastname: Hendrickx
mesh_terms: D018552:Daucus carota / Q000378:metabolism*; D005511:Food Handling; D006603:Hexuronic Acids / Q000032:analysis; D006358:Hot Temperature; D007700:Kinetics; D010368:Pectins / Q000378:metabolism*; D012995:Solubility; D013816:Thermodynamics
chemical_list: D006603:Hexuronic Acids; C007819:galacturonic acid; D010368:Pectins