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Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree

Archive ouverte | Sinkora, Miarka | CCSD

International audience. The texture of tomato products can be modified by choice of variety, their growing conditions and/or processing method, but no clear explanation exists of the mechanisms that transform fruit ...

Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production

Archive ouverte | Buergy, Alexandra | CCSD

International audience. The relationship between fruit and puree's characteristics is still poorly understood. In particular, it is not understood how pectin solubilisation and degradation alter the texture of plant...

Pectin modifications in raw fruits alter texture of plant cell dispersions

Archive ouverte | Buergy, Alexandra | CCSD

International audience. The texture of pureed fruits and vegetables depends primarily on the original tissue structure and cell wall (CW) properties. However, how variations in the raw fruits’ cellular and molecular...

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