| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540882 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠In situ pectin engineering: tool to tailor consistency and syneresis of carrot purées. ⺠Low-temperature blanching: higher consistency and more syneresis. ⺠High-temperature blanching: limited syneresis due to pectin solubilisation. ⺠High-pressure homogenisation: lower consistency due to smaller particle size.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Stefanie Christiaens, Sandy Van Buggenhout, Davis Chaula, Katlijn Moelants, Charlotte C. David, Johan Hofkens, Ann M. Van Loey, Marc E. Hendrickx,