In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes
Author:
Affiliation:
1. School of Food Science and Nutrition; University of Leeds; Leeds United Kingdom
2. School of Food Science; University of Bologna; Cesena Italy
3. Department of Agri-Food Sciences and Technologies; University of Bologna (IT); Bologna Italy
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12338/fullpdf
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3. High-pressure inactivation of enzymes: A review on its recent applications on fruit purees and juices;Chakraborty;Comprehensive Reviews in Food Science and Food Safety,2014
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5. Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?;Christiaens;Food Research International,2011
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