Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking
Moens, Lucie G., Huang, Wenzi, Van Loey, Ann M., Hendrickx, Marc E.G.
Published in Innovative food science & emerging technologies (01.06.2021)
Published in Innovative food science & emerging technologies (01.06.2021)
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Journal Article
Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin
Moens, Lucie G., De Laet, Elien, Van Wambeke, Joséphine, Van Loey, Ann M., Hendrickx, Marc E.G.
Published in Innovative food science & emerging technologies (01.12.2020)
Published in Innovative food science & emerging technologies (01.12.2020)
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Journal Article
Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking
Moens, Lucie G., Plas, Karolien, Van Ceunebroeck, Jean-Claude, Van Loey, Ann M., Hendrickx, Marc E.G.
Published in Innovative food science & emerging technologies (01.12.2021)
Published in Innovative food science & emerging technologies (01.12.2021)
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Journal Article
Effect of postharvest storage on potato (Solanum tuberosum L.) texture after pulsed electric field and thermal treatments
Moens, Lucie G., Van Wambeke, Joséphine, De Laet, Elien, Van Ceunebroeck, Jean-Claude, Goos, Peter, Van Loey, Ann M., Hendrickx, Marc E.G.
Published in Innovative food science & emerging technologies (01.12.2021)
Published in Innovative food science & emerging technologies (01.12.2021)
Get full text
Journal Article