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)