ABSTRACT
Treatment Combined with Pressure ........................................531 17.3.2
b
-Elimination of Pectin by Thermal Treatment Combined with Pressure ........................................532
17.3.3 Activation Volume for Softening Radish and
b
-Elimination of Pectin........................................535 17.3.4 Application of Pressure to Processed
Foods during Thermal Treatment .......................................... 536 17.4 Effect of Pressure on Browning............................................................537
