The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure-Reference-Cited by-同舟云学术

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The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure

Published:2017-10 Issue: Volume:43 Page:35-44
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Santiago Jihan Santanina J.,Jamsazzadeh Kermani Zahra,Xu Fei,Van Loey Ann M.,Hendrickx Marc E.

Funder

Research Foundation Flanders

KU Leuven

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference59 articles.

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

2. Changes in pectins and product consistency during the concentration of tomato juice to paste;Anthon;Journal of Agricultural and Food Chemistry,2008

3. Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes;Anthon;Journal of the Science of Food and Agriculture,2011

4. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear;Augusto;Journal of Food Engineering,2012

5. Influence of the substituents of the carboxyl and of the rhamnose content on the solution properties and flexibility of pectins;Axelos;International Journal of Biological Macromolecules,1991

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