Enzyme treatment and high pressure processing showed a synergistic effect on degradation of pectins in berries

H. Hilz, Martina Lille, Kaisa Poutanen, H. A. Schols, A. G. J. Voragen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Original languageEnglish
Title of host publicationProceedings of the 3rd International Conference Biocatalysis in the Food and Drink Industries
Pages18
Publication statusPublished - 2006
MoE publication typeB3 Non-refereed article in conference proceedings
Event3rd International Conference Biocatalysis in the Food and Drink Industries - Wageningen, Netherlands
Duration: 24 Sep 200626 Sep 2006

Conference

Conference3rd International Conference Biocatalysis in the Food and Drink Industries
CountryNetherlands
CityWageningen
Period24/09/0626/09/06

Cite this

Hilz, H., Lille, M., Poutanen, K., Schols, H. A., & Voragen, A. G. J. (2006). Enzyme treatment and high pressure processing showed a synergistic effect on degradation of pectins in berries. In Proceedings of the 3rd International Conference Biocatalysis in the Food and Drink Industries (pp. 18)
Hilz, H. ; Lille, Martina ; Poutanen, Kaisa ; Schols, H. A. ; Voragen, A. G. J. / Enzyme treatment and high pressure processing showed a synergistic effect on degradation of pectins in berries. Proceedings of the 3rd International Conference Biocatalysis in the Food and Drink Industries. 2006. pp. 18
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title = "Enzyme treatment and high pressure processing showed a synergistic effect on degradation of pectins in berries",
author = "H. Hilz and Martina Lille and Kaisa Poutanen and Schols, {H. A.} and Voragen, {A. G. J.}",
year = "2006",
language = "English",
pages = "18",
booktitle = "Proceedings of the 3rd International Conference Biocatalysis in the Food and Drink Industries",

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Hilz, H, Lille, M, Poutanen, K, Schols, HA & Voragen, AGJ 2006, Enzyme treatment and high pressure processing showed a synergistic effect on degradation of pectins in berries. in Proceedings of the 3rd International Conference Biocatalysis in the Food and Drink Industries. pp. 18, 3rd International Conference Biocatalysis in the Food and Drink Industries, Wageningen, Netherlands, 24/09/06.

Enzyme treatment and high pressure processing showed a synergistic effect on degradation of pectins in berries. / Hilz, H.; Lille, Martina; Poutanen, Kaisa; Schols, H. A.; Voragen, A. G. J.

Proceedings of the 3rd International Conference Biocatalysis in the Food and Drink Industries. 2006. p. 18.

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

TY - GEN

T1 - Enzyme treatment and high pressure processing showed a synergistic effect on degradation of pectins in berries

AU - Hilz, H.

AU - Lille, Martina

AU - Poutanen, Kaisa

AU - Schols, H. A.

AU - Voragen, A. G. J.

PY - 2006

Y1 - 2006

M3 - Conference article in proceedings

SP - 18

BT - Proceedings of the 3rd International Conference Biocatalysis in the Food and Drink Industries

ER -

Hilz H, Lille M, Poutanen K, Schols HA, Voragen AGJ. Enzyme treatment and high pressure processing showed a synergistic effect on degradation of pectins in berries. In Proceedings of the 3rd International Conference Biocatalysis in the Food and Drink Industries. 2006. p. 18