Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production
Alexandra Büergy, Agnès Rolland‐Sabaté, Alexandre Leca, Xavier Falourd, Loïc Foucat, Catherine M.G.C. Renard
Topics & Concepts
PectinFood scienceChemistryArabinoseRheologyCell wallChromatographyMaterials scienceBiochemistryXyloseFermentationComposite materialPolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life ManagementPolysaccharides Composition and Applications