title: Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue.
authors.affiliation: Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
authors.forename: A
authors.initials: A
authors.lastname: De Roeck
authors.forename: D N
authors.initials: DN
authors.lastname: Sila
authors.forename: T
authors.initials: T
authors.lastname: Duvetter
authors.forename: A
authors.initials: A
authors.lastname: Van Loey
authors.forename: M
authors.initials: M
authors.lastname: Hendrickx
mesh_terms: D002473:Cell Wall / Q000737:chemistry*; D003258:Consumer Behavior; D018552:Daucus carota / Q000502:physiology* / Q000592:standards; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D010368:Pectins / Q000032:analysis*; D011312:Pressure; D013997:Time Factors
chemical_list: D010368:Pectins