Influence of processing on the pectin structure–function relationship in broccoli purée

Author:

Christiaens Stefanie,Mbong Victor B.,Van Buggenhout Sandy,David Charlotte C.,Hofkens Johan,Van Loey Ann M.,Hendrickx Marc E.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference38 articles.

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2. Effects of pressure homogenization on particle size and the functional properties of citrus juices;Betoret;Journal of Food Engineering,2009

3. Hidden vegetables: an effective strategy to reduce energy intake and increase vegetable intake in adults;Blatt;American Journal of Clinical Nutrition,2011

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

5. Physiology and biochemistry of plant cell walls;Brett,1996

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