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Changes in Texture, Structure and Pectin of Peach during Pressurization, Heating or Processing of High-pressure-induced and Heat-induced Jam |
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| Authors: | Hiroko Kuwada Yuri Jibu Keiko Nakamura Mayumi Tabuchi Ai Teramoto Kayoko Ishii Yasumi Kimura Michiko Fuchigami |
| Affiliation: | [1]Department of Nutrition and Life Science, Fukuyama University, Fukuyama, Hirosima-ken 729-0292, Japan [2]Department of Nutritional Science, Okayama Prefectural University, Soja, Okayama-ken 719-1197, Japan [3]Department of Health and Nutrition, Kanto Gakuin University, Yokohama, Kanagawa-ken 236-8501, Japan |
| Abstract: | |
| Keywords: | Peach pectin high pressure processing jam texture structure |
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