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Start Over Author "Sila, D. N." Journal journal of food science
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1. Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing

Author

Sila, D. N., Smout, C., Vu, T. S., and Hendrickx, M. E.

Subjects
Vegetable processing -- Observations, Calcium chloride -- Influence, Carrots -- Chemical properties, Business, Food/cooking/nutrition
Abstract

The high-pressure pretreatments combined with calcium chloride infusion can improve the texture of carrots during thermal processing as it retards the rate of thermal softening. Texture degradation, monitored by a texture analyzer, and the changes in the texture characteristics were associated with the degree of methylation of carrot pectins, which is independent of pectimethylesterase (PME) activity.

Published
2004

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