caa a22 4500 463156986 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0517-4 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0517-4 The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition [Elektronische Daten] [Daniel Sila, Xu Yue, Sandy VanBuggenhout, Chantal Smout, Ann Van Loey, Marc Hendrickx] Thermal texture evolution kinetics (90-110°C) of nonpretreated and high-pressure pretreated (HP=400MPa, 60°C, 15min) carrots were determined using a multiparameter approach (cutting, compression). Alcohol Insoluble Residues (AIR) were extracted before and after thermal processing of the samples and the degree of methylation (DM) was estimated. The β-elimination kinetics of the water soluble pectin extract from the AIR was studied and related to the changes in material properties. Morphological changes and tissue-failure characteristics were monitored. The mechanical properties were strongly dependent on the processing temperature and the DM of the samples. Texture degradation rate constants were independent of the texture measurement method. Increasing temperature accelerated the β-elimination reaction (k b) and the thermosoftening (k x) rates, but pretreatment condition slowed down the rates. Interestingly, a strong correlation (r>0.99) between k b and k x occurred. Thermal processing resulted in cell-wall thickening accompanied by a transition from cell rupture to cell separation, a process retarded by pretreatment condition. Springer-Verlag, 2006 Carrots nationallicence Degree of methylation nationallicence β-Elimination reaction nationallicence Texture nationallicence Sila Daniel Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut Yue Xu Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut VanBuggenhout Sandy Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut Smout Chantal Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut Van Loey Ann Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut Hendrickx Marc Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 127-135 1438-2377 226:1-2<127 2007 226 217 https://doi.org/10.1007/s00217-006-0517-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0517-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sila Daniel Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut NATIONALLICENCE 700 1- Yue Xu Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut NATIONALLICENCE 700 1- VanBuggenhout Sandy Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut NATIONALLICENCE 700 1- Smout Chantal Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut NATIONALLICENCE 700 1- Van Loey Ann Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut NATIONALLICENCE 700 1- Hendrickx Marc Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 127-135 1438-2377 226:1-2<127 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer