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Journal of Agricultural and Food Chemistry

Volumn 50, Issue 18, 2002, Pages 5098-5106

Texture of cooked potatoes (Solanum tuberosum). 3. Preheating and the consequences for the texture and cell wall chemistry

(5) Van Dijk, Cees a Fischer, Monica b Beekhuizen, Jan Gerard a Boeriu, Carmen a Stolle Smits, Trinette c

a WAGENINGEN UNIVERSITY (Netherlands)

b NESTLÉ RESEARCH CENTER (Switzerland)

c Diosynth BV (Netherlands)

Author keywords

Cell wall; Composition; Pectin; Potato; Preheating; Texture; Yield

Indexed keywords

CARBOXYLESTERASE; PECTIN; PECTINESTERASE; STARCH;

ARTICLE; CELL WALL; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMISTRY; COMPARATIVE STUDY; COOKING; CULTIVAR; ENZYME ACTIVITY; ENZYME MECHANISM; ENZYMOLOGY; HEAT; HEAT SENSITIVITY; HUMAN; MEASUREMENT; METABOLISM; POTATO; PROTEIN DEGRADATION; SENSATION; SURFACE PROPERTY; TEMPERATURE SENSITIVITY;

SOLANUM; SOLANUM TUBEROSUM;

CARBOXYLIC ESTER HYDROLASES; CELL WALL; HEAT; HUMANS; PECTINS; SENSATION; SOLANUM TUBEROSUM; STARCH;

EID: 0037189859 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf011511n Document Type: Article

Times cited : (35)

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