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Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin

Lucie G. Moens, Elien De Laet, Joséphine Van Wambeke, Ann Van Loey, Marc Hendrickx

2020Innovative Food Science & Emerging Technologies46 citationsDOIOpen Access PDF

Topics & Concepts

Daucus carotaPectinDegree (music)ChemistryFood scienceBotanyHorticultureBiologyPhysicsAcousticsPolysaccharides and Plant Cell WallsMicrobial Inactivation MethodsMagnetic and Electromagnetic Effects
Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin | Litcius