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Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review.
Liu, Jianing; Bi, Jinfeng; McClements, David Julian; Liu, Xuan; Yi, Jianyong; Lyu, Jian; Zhou, Mo; Verkerk, Ruud; Dekker, Matthijs; Wu, Xinye; Liu, Dazhi.
Afiliação
  • Liu J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA
  • Bi J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: bijinfeng2010@163.com.
  • McClements DJ; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA.
  • Liu X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: liuxuancaas@126.com.
  • Yi J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
  • Lyu J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
  • Zhou M; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
  • Verkerk R; Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands.
  • Dekker M; Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands.
  • Wu X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
  • Liu D; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Carbohydr Polym ; 250: 116890, 2020 Dec 15.
Article em En | MEDLINE | ID: mdl-33049879
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura / Verduras / Parede Celular / Pectinas / Manipulação de Alimentos / Frutas Idioma: En Revista: Carbohydr Polym Ano de publicação: 2020 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura / Verduras / Parede Celular / Pectinas / Manipulação de Alimentos / Frutas Idioma: En Revista: Carbohydr Polym Ano de publicação: 2020 Tipo de documento: Article País de publicação: Reino Unido