Non-enzymatic depolymerization of carrot pectin : Toward a better understanding of carrot texture during thermal processing
By D. Sila, C. Smout, F. Elliot, A. Loey, M. Hendrickx. 2006
173 citations recorded by the source corpus.
Subfields: Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/342b745a8d2eefafc66fac598c6040ffe88e4d7c
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In Food Science
Citations in the corpus
- Sous vide cooking: A review (2012, background): “Sous vide vegetables leave the cell walls mostly intact and make the vegetables tender by dissolving some of the cementing material that holds the cells together (cf. (Plat et al., 1988; Greve et al., 1994; Georget et al., 1998; Kunzek et al., 1999; Sila et al., 2006)).”