Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Luisa Van Rooy"'
Autor:
Jelle Van Audenhove, Tom Bernaerts, Novita I. Putri, Erick O. Okello, Luisa Van Rooy, Ann M. Van Loey, Marc E. Hendrickx
Publikováno v:
Foods, Vol 10, Iss 11, p 2644 (2021)
In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pe
Externí odkaz:
https://doaj.org/article/545eddea8327408bb5c2e256e457bea1
Autor:
Jelle Van Audenhove, Tom Bernaerts, Novita I. Putri, Luisa Van Rooy, Ann M. Van Loey, Marc E. Hendrickx
In the current study, the effect of different particle size reduction techniques, namely high-pressure homogenization (HPH) and cryogenic ball milling (CBM), on the microstructural and texturizing properties of the tomato acid-unextractable fraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::564dfff0f2a402193ac4383146d99757
https://lirias.kuleuven.be/handle/20.500.12942/691451
https://lirias.kuleuven.be/handle/20.500.12942/691451
Autor:
Novita I. Putri, Erick O. Okello, Marc Hendrickx, Tom Bernaerts, Luisa Van Rooy, Jelle Van Audenhove, Ann Van Loey
Publikováno v:
Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2644, p 2644 (2021)
Volume 10
Issue 11
Foods, Vol 10, Iss 2644, p 2644 (2021)
In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dabc43f451921378f8c00bada28b53bd
http://europepmc.org/articles/PMC8621128
http://europepmc.org/articles/PMC8621128