𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of low hydrostatic pressure and moderate heat on texture, pectic substances and color of carrot

✍ Scribed by Md. Shahidul Islam; Noriyuki Igura; Mitsuya Shimoda; Isao Hayakawa

Publisher
Springer
Year
2003
Tongue
English
Weight
186 KB
Volume
217
Category
Article
ISSN
0044-3026

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effects of high hydrostatic pressure on
Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
✍ Xiamin Cao; Yan Zhang; Fusheng Zhang; Yongtao Wang; Jianyong Yi; Xiaojun Liao πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 151 KB

## Background: Changes in activity of polyphenol oxidase (ppo), peroxidase (pod) and Ξ²-glucosidase, individual phenolic compounds other than anthocyanins, total phenols, monomeric anthocyanins, polymeric color and instrumental color of strawberry pulps were assessed after high hydrostatic pressure

Changes of pectic substances concentrati
Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product
✍ Tajner-Czopek, Agnieszka πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 983 KB

## Abstract The texture of fried potato products depends on the building elements present in the cell walls, which play the structure‐forming function, as well as on physical and biochemical changes of those elements which take place in the potato tissue, when it is exposed to blanching or frying.