Cell wall modifications during cooking of potatoes and sweet potatoes

Journal of the Science of Food and Agriculture

Volumn 80, Issue 2, 2000, Pages 216-218

  Binner, S ^a,b   Jardine, W G ^a   Renard, C M C G ^a   Jarvis, M C ^a  

^a UNIVERSITY OF GLASGOW   (United Kingdom)

^b TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

Author keywords

Cell wall; Pectin; Starch; Sweet potato; Texture

Indexed keywords

BETA AMYLASE; CELL SEPARATION; CELL WALL; COOKING; DEMETHYLATION; DEPOLYMERIZATION; ENZYME ACTIVATION; ENZYMIC ESTERIFICATION; IPOMOEA BATATAS; METHYLATION; OLIGOMER; PECTIN; PECTINESTERASE; SOLANUM TUBEROSUM; TEMPERATURE;

EID: 0034650208     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(20000115)80:2<216::AID-JSFA507>3.0.CO;2-6     Document Type: Article

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