The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera-Reference-Cited by-同舟云学术

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

Published:2012-11-28 Issue:10 Volume:6 Page:2870-2883
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Moelants Katlijn R. N.,Jolie Ruben P.,Palmers Stijn K. J.,Cardinaels Ruth,Christiaens Stefanie,Van Buggenhout Sandy,Van Loey Ann M.,Moldenaers Paula,Hendrickx Marc E.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-012-1004-5.pdf

Reference42 articles.

1. Ahmed, A. E. R., & Labavitch, J. M. (1978). A simplified method for accurate determination of cell wall uronide content. Journal of Food Biochemistry, 1(4), 361–365.

2. Anthon, G. E., Diaz, J. V., & Barrett, D. M. (2008). Changes in pectins and product consistency during the concentration of tomato juice to paste. Journal of Agricultural and Food Chemistry, 56(16), 7100–7105.

3. Beresovsky, N., Kopelman, I. J., & Mizrahi, S. (1995). The role of pulp interparticle interaction in determining tomato juice viscosity. Journal of Food Processing and Preservation, 19(2), 133–146.

4. Blumenkrantz, N., & Asboe-Hansen, G. (1973). New method for quantitative determination of uronic acids. Analytical Biochemistry, 54(2), 484–489.

5. Caradec, P. L., & Nelson, P. E. (1985). Effect of temperature on the serum viscosity of tomato juice. Journal of Food Science, 50(5), 1497–1498.

Cited by 59 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree;International Journal of Food Science & Technology;2024-09-08

2. Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree;Food Research International;2024-08

3. The Effect of Different Extraction Conditions on the Physicochemical Properties of Novel High Methoxyl Pectin-like Polysaccharides from Green Bell Pepper (GBP);Macromol;2024-06-08

4. Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree;ACS Food Science & Technology;2024-04-16

5. Characterization of fruit pulp‐soy protein isolate (SPI) complexes: Effect of superfine grinding;Journal of Food Science;2024-01-09