Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science
Food Research International vol:42 issue:9 pages:1323-1330
The quality of fruit and vegetables based products is affected by processing. Two important parameters to consider are the structural characteristics and the nutritional value. As pectin is a major constituent of plant cell walls. pectin structure engineering can be used as a tool to affect the structural quality of plant based food products. During thermal processing, pectin characteristics are influenced. Recently, it has been highlighted that nutrient bio-accessibility is affected by food structure. The intracellular localization of nutrients implies that their accessibility can be hindered by several structural elements.