Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin

Publication date: Available online 20 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lucie G. Moens, Elien De Laet, Joséphine Van Wambeke, Ann Van Loey, Marc E.G. Hendrickx
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research