Related Experiment Videos

Temperature and pressure inactivation of tomato pectinases: a kinetic study

Diana Fachin¹, Ann Van Loey, Binh Ly Nguyen

¹Pontificia Universidade Católica do Paraná-Brazil.

Mededelingen (Rijksuniversiteit Te Gent. Fakulteit Van De Landbouwkundige En Toegepaste Biologische Wetenschappen)

|January 4, 2003

Abstract

No abstract available in PubMed .

Related Concept Videos

Articles linked to this work by shared authors, journal, and citation graph.

Comparison of drying methods to produce bean flours with cellular integrity: Effect on digestive, techno-functional and sensory properties.

Food research international (Ottawa, Ont.)·2026

The importance of oral processing of bean-based wraps with different microstructures on starch digestion: an in vivo and in vitro study.

Food & function·2026

Facing the Texture Challenge of Pulses From a Cell Wall Point of View: Science, Strategies, and Perspectives.

Comprehensive reviews in food science and food safety·2025

Nutrient and Phytochemical Composition of Nine African Leafy Vegetables: A Comparative Study.

Foods (Basel, Switzerland)·2025

Dose-dependent impact of intact cell fraction on in vitro starch digestion of common bean-based flour blends.

Food chemistry·2025

A rockslide-generated tsunami in a Greenland fjord rang Earth for 9 days.

Science (New York, N.Y.)·2024

See all related articles