Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking

Publication date: Available online 26 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lucie G. Moens, Wenzi Huang, Ann M. Van Loey, Marc E.G. Hendrickx
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research