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food science & technology (32) 32
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temperature (12) 12
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enzymes (11) 11
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chemistry, applied (10) 10
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vegetables (6) 6
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partial-purification (4) 4
pectins - metabolism (4) 4
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daucus carota - enzymology (3) 3
degree of methylation (3) 3
endopolygalacturonase (3) 3
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food handling - methods (3) 3
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foods (3) 3
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apple pectin (2) 2
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Food chemistry, ISSN 0308-8146, 2008, Volume 107, Issue 4, pp. 1436 - 1449
The effect of pressure treatments of 100 and 200 MPa (10 and 20 min) and of thermal blanching at 70 °C, 80 °C and 98 °C (1 and 2.5 min), on sweet green and red... 
Enzymes | Vitamin C | Bell pepper | Capsicum annuum | Pressure | Texture | Freezing | Blanching | blanching | ANTIOXIDANT ACTIVITY | VITAMIN-C | STORAGE | QUALITY | ENZYME INACTIVATION | vitamin C | texture | HIGH-HYDROSTATIC-PRESSURE | FOOD SCIENCE & TECHNOLOGY | enzymes | ASCORBIC-ACID CONTENT | pressure | PECTIN-METHYLESTERASE | bell pepper | PEROXIDASE | NUTRITION & DIETETICS | freezing | CHEMISTRY, APPLIED | FIRMNESS
Journal Article
Journal of Food Science, ISSN 0022-1147, 01/2006, Volume 71, Issue 1, pp. E1 - E9
Journal Article
European Food Research and Technology, ISSN 1438-2377, 11/2007, Volume 226, Issue 1, pp. 127 - 135
... properties of thermally processed carrots as influenced by high-pressure pretreatment condition Daniel N. Sila · Xu Yue · Sandy VanBuggenhout · Chantal Smout · Ann Van... 
Degree of methylation | Biotechnology | Chemistry | Analytical Chemistry | Food Science | Carrots | β-Elimination reaction | Forestry | Agriculture | Texture | TEXTURE DEGRADATION | PECTIN | texture | FOOD SCIENCE & TECHNOLOGY | DEPOLYMERIZATION | COMPONENTS | degree of methylation | TEMPERATURE | METHYL-ESTER CONTENT | CALCIUM | beta-elimination reaction | carrots | STRAWBERRY | Food research | Properties | Methylation | Observations | Mechanical properties
Journal Article
Journal of Food Science, ISSN 0022-1147, 06/2005, Volume 70, Issue 5, pp. E301 - E307
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 2008, Volume 19, Issue 6, pp. 309 - 319
In processed fruits and vegetables, changes in texture are strongly related to transformations in cell wall polymers due to enzymatic and non-enzymatic... 
THERMAL-STABILITY | PECTINMETHYLESTERASE | KINETICS | FOOD SCIENCE & TECHNOLOGY | VACUUM IMPREGNATION | PECTIN METHYLESTERASE | PECTATE LYASE | CALCIUM-CHLORIDE | CHINESE WATER CHESTNUT | ONION WASTE | CELL-WALL CHEMISTRY | Usage | Pectin | Vegetables | Fruit | Genetically modified organisms
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 02/2007, Volume 78, Issue 3, pp. 755 - 764
Carrot pectinmethylesterase (PME, EC 3.1.1.11) was extracted and purified using affinity chromatography. The effect of pressure and temperature on the... 
Catalytic activity | Carrots | Pectinmethylesterase | Enzyme stability | METHYLESTERASE | ENZYME INACTIVATION | FOOD SCIENCE & TECHNOLOGY | ENGINEERING, CHEMICAL | enzyme stability | HEAT | PRETREATMENT | pectinmethylesterase | catalytic activity | PURIFICATION | PECTINESTERASE | DEGRADATION | carrots | JUICE | PECTIN METHYL ESTERASE | ORANGE | Enzymes | Analysis | Wetland flora
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2000, Volume 44, Issue 3, pp. 163 - 174
Experimental time–temperature distributions from two different industrial scale retort systems were statistically analysed. The retort temperature was modelled... 
Finite elements | Conduction-heating | Time-series | Mathematical modelling | In-pack sterilisation | ENGINEERING, CHEMICAL | mathematical modelling | time-series | conduction-heating | FOOD SCIENCE & TECHNOLOGY | FOODS | SIMULATION | finite elements | in-pack sterilisation
Journal Article
Journal of Food Science, ISSN 0022-1147, 03/2005, Volume 70, Issue 2, pp. E85 - E91
Diced carrots (Daucus carota var. Nerac) were subjected to different pretreatment conditions. The pretreated carrots were subsequently thermally processed in... 
degree of methylation | carrots | pretreatment | calcium infusion | texture loss | Degree of methylation | Carrots | Pretreatment | Texture loss | Calcium infusion | HIGH-PRESSURE | FOOD SCIENCE & TECHNOLOGY | TISSUE | SUBSTANCES | INACTIVATION | FRUIT | METHYL-ESTER CONTENT | CHEMISTRY | VEGETABLES | FIRMNESS | STRAWBERRY | Food texture | Properties | Testing
Journal Article