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Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking

Lucie G. Moens, Wenzi Huang, Ann Van Loey, Marc Hendrickx

2021Innovative Food Science & Emerging Technologies28 citationsDOIOpen Access PDF

Topics & Concepts

PectinTexture (cosmology)Food scienceChemistryDaucus carotaThermal treatmentFlavorBotanyMaterials scienceBiologyComposite materialArtificial intelligenceComputer scienceImage (mathematics)Magnetic and Electromagnetic EffectsPolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life Management
Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking | Litcius