Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue.
De Roeck
A
A
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.
Sila
D N
DN
Duvetter
T
T
Van Loey
A
A
Hendrickx
M
M
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
D010368:Pectins