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Effect of high pressure treatment on cell wall polysaccharides of berries
H. Hilz
,
Martina Lille
, H. A. Schols
, Kaisa Poutanen
, A. G. J. Voragen
Research output
:
Contribution to conference
›
Conference article
›
Scientific
Overview
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INIS
berries
100%
cell wall
100%
color
11%
control
11%
data
22%
enzymes
44%
esterases
11%
food processing
11%
gels
11%
high pressure
100%
juices
66%
pectins
22%
polysaccharides
100%
presses
33%
pressure range mega pa
11%
processing
100%
production
11%
reduction
11%
specificity
22%
tissues
11%
tomatoes
11%
viscosity
11%
yields
22%
Keyphrases
Berries
100%
Bilberry
12%
Blackcurrant
12%
Cell Wall
12%
Cell Wall Degrading Enzymes
12%
Cell Wall Polysaccharides
100%
Conventional Processing
12%
Enzymatic Activity
25%
Enzymatic Specificity
12%
Food Processing
12%
Fresh Berries
12%
High Activity
12%
High Pressure Processing
100%
High Pressure Treatment
100%
Highly Viscous
12%
Juice
62%
Juice Production
12%
Pectic Enzymes
12%
Pectin Gel
12%
Pectin Methylesterase
12%
Polygalacturonase
12%
Press Cake
37%
Production Cell
12%
Tomato
12%
Viscosity
12%
Food Science
Conventional Processing
12%
High Pressure Processing
100%
High Pressure Treatment
100%
Juice Production
12%
Pectin
12%
Pectinesterase
12%
Press Cake
37%