Related references
Note: Only part of the references are listed.Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization
Clare Kyomugasho et al.
FOOD RESEARCH INTERNATIONAL (2023)
Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structure
Yiting Guo et al.
FOOD CHEMISTRY (2022)
Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots
Veronica Santarelli et al.
FOOD AND BIOPROCESS TECHNOLOGY (2021)
Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review
Jianing Liu et al.
CARBOHYDRATE POLYMERS (2020)
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage
Lilia Neri et al.
FOODS (2020)
Effects of freezing treatments before convective drying on quality parameters: Vegetables with different microstructures
Francisca Vallespir et al.
JOURNAL OF FOOD ENGINEERING (2019)
Peroxidase as indicator enzyme of blanching in bottle gourd (Lagenaria siceraria): Changes in enzyme activity, color, and morphological properties during blanching
Suheela Bhat et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems
Yasumasa Ando et al.
JOURNAL OF FOOD ENGINEERING (2019)
Effects of mild heating treatment on texture degradation and peroxidase inactivation of carrot under pasteurization conditions
Teppei Imaizumia et al.
JOURNAL OF FOOD ENGINEERING (2019)
Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities
Miete Celus et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Towards the Use of Biochemical Indicators in the Raw Fruit for Improved Texture of Pasteurized Apricots
Albert Ribas-Agusti et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas
Hongshun Yang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.)
Yasumasa Ando et al.
JOURNAL OF FOOD ENGINEERING (2017)
Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot
Teppei Imaizumi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Effect of air-dehydration pretreatment before freezing on the electrical impedance characteristics and texture of carrots
Yasumasa Ando et al.
JOURNAL OF FOOD ENGINEERING (2016)
Kinetic and Thermodynamic of Thermal Inactivation of the Peroxidase, Polyphenoloxidase and Inulinase Activities during Blanching of Yacon (Smallanthus sonchifolius) Juice
Camila Carvalho Lago et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
A Critical Review of Dehydrofreezing of Fruits and Vegetables
Christian James et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Electrical impedance analysis of potato tissues during drying
Yasumasa Ando et al.
JOURNAL OF FOOD ENGINEERING (2014)
The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing
Hiroko Ando et al.
JOURNAL OF FOOD ENGINEERING (2012)
Towards a better understanding of the pectin structure-function relationship in broccoli during processing: Part I-macroscopic and molecular analyses
Stefanie Christiaens et al.
FOOD RESEARCH INTERNATIONAL (2011)
Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology
N. K. Rastogi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Pectins in Processed Fruit and Vegetables: Part II - Structure-Function Relationships
D. N. Sila et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2009)
Thermal inactivation kinetics of vegetable peroxidases
Halina Polata et al.
JOURNAL OF FOOD ENGINEERING (2009)
Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue
Ans De Roeck et al.
FOOD CHEMISTRY (2008)
Thermal inactivation of peroxidase during blanching of butternut squash
M. V. Agueero et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss
S Van Buggenhout et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale)
RMS Cruz et al.
JOURNAL OF FOOD ENGINEERING (2006)
Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables
L Ni et al.
JOURNAL OF FOOD ENGINEERING (2005)
Kinetics and inactivation of carrot peroxidase by heat treatment
C Soysal et al.
JOURNAL OF FOOD ENGINEERING (2005)
Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing
DN Sila et al.
JOURNAL OF FOOD SCIENCE (2005)
Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
KS Bahceci et al.
JOURNAL OF FOOD ENGINEERING (2005)
Effect of freezing on electrical and rheological properties of food materials
S Ohnishi et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2004)
Changes in mechanical properties throughout osmotic processes -: Cryoprotectant effect
A Chiralt et al.
JOURNAL OF FOOD ENGINEERING (2001)
Pectins: structure, biosynthesis, and oligogalacturonide-related signaling
BL Ridley et al.
PHYTOCHEMISTRY (2001)
Share Paper
