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Citation for published version (APA):Moelants, K. R. N., Jolie, R. P., Palmers, S. K. J., Cardinaels, R. M., Christiaens, S., Van Buggenhout, S., ... Hendrickx, M. E. (2013). The effects of process-induced pectin changes on the viscosity of carrot and tomato sera. Food and Bioprocess Technology, 6(10), 2870-2883. DOI: 10.1007/s11947-012-1004 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ?
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Abstract 11The influence of process-induced pectin changes on the kinematic viscosity of the serum phases 12 of carrot and tomato purées was investigated in this study. Variations in the amount of pectin 13 present in the serum phase and pectin's fine structure were induced by subjecting carrot and 14 tomato to different thermal treatments, i.e. a mild and a strong heat treatment, followed by 15 blending and high-pressure homogenisation at different pressure levels (0, 20 and 100 MPa).
16Changes in pectin structure were monitored by determination of the degree of methoxylation,
17analysing the molar mass distribution and immuno-dot blotting using anti-pectin antibodies.
18Characterisation of serum pectins revealed that a strong thermal treatment caused pectin