Simultaneous Transgenic Suppression of LePG and LeExp1 Influences Rheological Properties of Juice and Concentrates from a Processing Tomato Variety

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 25, 2003, Pages 7456-7464

  Kalamaki, Mary S ^a   Harpster, Mark H ^b,d   Palys, Joseph M ^c   Labavitch, John M ^a   Reid, David S ^a   Brummell, David A ^a,b,e  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b DNA Plant Technology   (United States)

^c Seminis Vegetable Seeds   (United States)

^d UNIVERSITY OF WYOMING   (United States)

^e THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Expansin; Lycopersicon esculentum; Polygalacturonase; Tomato juice; Tomato paste; Viscosity

Indexed keywords

PATULIN; POLYGALACTURONASE;

ARTICLE; CONTROLLED STUDY; FLOW KINETICS; FLOW MEASUREMENT; FOOD PROCESSING; FRUIT JUICE; GENE; GENE EXPRESSION REGULATION; LASER DIFFRACTION; LEEXP1 GENE; LEPG GENE; NONHUMAN; PARTICLE SIZE; PASTE; PROTON NUCLEAR MAGNETIC RESONANCE; TRANSGENIC PLANT; VISCOSITY;

BEVERAGES; FOOD HANDLING; FOOD TECHNOLOGY; LYCOPERSICON ESCULENTUM; MAGNETIC RESONANCE SPECTROSCOPY; PARTICLE SIZE; PLANT PROTEINS; PLANTS, GENETICALLY MODIFIED; POLYGALACTURONASE; RHEOLOGY; SUPPRESSION, GENETIC;

LYCOPERSICON; LYCOPERSICON ESCULENTUM;

EID: 0344497088     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034164l     Document Type: Article

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