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Volumn 31, Issue 6, 2000, Pages 679-690

Relationship between the texture and pectin constituents of Japanese pear

Author keywords

[No Author keywords available]

Indexed keywords

PYRUS COMMUNIS; PYRUS PYRIFOLIA;

EID: 0034350246     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2000.tb01028.x     Document Type: Article
Times cited : (25)

References (11)
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    • (1982) J. Food Sci. , vol.47 , pp. 756-759
    • Kintner P.K. III1    Van Buren, J.P.2
  • 3
    • 0003151581 scopus 로고
    • Pome fruits
    • (G.B. Seymour, J.E. Taylor and G.A. Tuker, eds.) Chapman & Hall, UK
    • KNEE, M. 1993. Pome fruits. In Biochemistry of Fruit Ripening, (G.B. Seymour, J.E. Taylor and G.A. Tuker, eds.) pp. 325-346, Chapman & Hall, UK.
    • (1993) Biochemistry of Fruit Ripening , pp. 325-346
    • Knee, M.1
  • 4
    • 84982338953 scopus 로고
    • Changes occurring in the cell walls of strawberry during ripening
    • NEAL, G.E. 1965. Changes occurring in the cell walls of strawberry during ripening. J. Sci. Food Agric. 16, 604-611.
    • (1965) J. Sci. Food Agric. , vol.16 , pp. 604-611
    • Neal, G.E.1
  • 6
    • 0035743123 scopus 로고    scopus 로고
    • A simplified method for the determination of total oxalate soluble pectin content in Japanese pear
    • In Press
    • SIRISOMBOON, P., TANAKA, M., FUJITA, S., AKINAGA, T. and KOJIMA, T. 2001. A simplified method for the determination of total oxalate soluble pectin content in Japanese pear. J. Food Composition Analysis 14, (In Press).
    • (2001) J. Food Composition Analysis , vol.14
    • Sirisomboon, P.1    Tanaka, M.2    Fujita, S.3    Akinaga, T.4    Kojima, T.5
  • 7
    • 0002432275 scopus 로고
    • Watercore in Japanese pear. III. Changes in the activities of some enzymes relating to the degradation of cell walls and the accumulation of sugar
    • YAMAKI, S., KAJIURA, I., OMURA, M. and MATSUDA, K. 1977. Watercore in Japanese pear. III. Changes in the activities of some enzymes relating to the degradation of cell walls and the accumulation of sugar. Scientia Horticulturae 6, 45-53.
    • (1977) Scientia Horticulturae , vol.6 , pp. 45-53
    • Yamaki, S.1    Kajiura, I.2    Omura, M.3    Matsuda, K.4
  • 8
    • 0002533922 scopus 로고
    • Changes in hemicellulose-degrading enzymes during development and ripening of Japanese pear fruit
    • YAMAKI, S. and KAKIUCHI, N. 1979. Changes in hemicellulose-degrading enzymes during development and ripening of Japanese pear fruit. Plant Cell Physiol. 20, 301-309.
    • (1979) Plant Cell Physiol. , vol.20 , pp. 301-309
    • Yamaki, S.1    Kakiuchi, N.2
  • 9
    • 0000435999 scopus 로고
    • Changes in cell wall polysaccharides and their monosaccharides during development and ripening of Japanese pear fruit
    • YAMAKI, S., MACHIDA, Y. and KAKIUCHI, N. 1979. Changes in cell wall polysaccharides and their monosaccharides during development and ripening of Japanese pear fruit. Plant Cell Physiol. 20, 311-321.
    • (1979) Plant Cell Physiol. , vol.20 , pp. 311-321
    • Yamaki, S.1    Machida, Y.2    Kakiuchi, N.3
  • 10
    • 0001953574 scopus 로고
    • Changes in the activities of some cell wall-degrading enzymes during development and ripening of Japanese pear fruit (Pyrus serotina Rehder var. culta Rehder)
    • YAMAKI, S. and MATSUDA, K. 1977. Changes in the activities of some cell wall-degrading enzymes during development and ripening of Japanese pear fruit (Pyrus serotina Rehder var. culta Rehder). Plant Cell Physiol. 18, 81-93.
    • (1977) Plant Cell Physiol. , vol.18 , pp. 81-93
    • Yamaki, S.1    Matsuda, K.2
  • 11
    • 0029740452 scopus 로고    scopus 로고
    • Strawberry texture and pectin content as affected by electron beam irradiation
    • YU, L., REITMEIER, C.A. and LOVE, M.H. 1996. Strawberry texture and pectin content as affected by electron beam irradiation. J. Food Sci. 61, 844-846.
    • (1996) J. Food Sci. , vol.61 , pp. 844-846
    • Yu, L.1    Reitmeier, C.A.2    Love, M.H.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.