Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture-Reference-Cited by-同舟云学术

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Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

Published:2009-07 Issue:1 Volume:115 Page:207-213
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

De Roeck Ans,Duvetter Thomas,Fraeye Ilse,Plancken Iesel Van der,Sila Daniel Ndaka,Loey Ann Van,Hendrickx Marc

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1977

2. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

3. Buffer selection for HP treatment of biomaterials and its consequences for enzyme inactivation studies;Bruins;High Pressure Research,2007

4. Review: High-pressure, microbial inactivation and food preservation;Cheftel;Food Science and Technology International,1995

5. Data for biochemical research;Dawson,1969

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