Structure of pectin in relation to abnormal hardness after cooking in pre-peeled, cool-stored potatoes

LWT

Volumn 40, Issue 5, 2007, Pages 921-929

  Kaaber, Lene ^a   Kaack, Karl ^b   Kriznik, Torine ^a   Bråthen, Erland ^a   Knutsen, Svein Halvor ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Branching; NSP; Pectin; Potato; Texture

Indexed keywords

ENZYMES; ESTERIFICATION; FOOD PROCESSING; PACKAGING; PLANTS (BOTANY);

DEESTERIFICATION; NONSTARCH POLYSACCHARIDES (NSP); PECTIN METHYL ESTERASE (PME);

POLYSACCHARIDES;

ENZYMES; ESTERIFICATION; PACKAGING; PECTINS; PLANTS;

SOLANUM TUBEROSUM;

EID: 33847014552     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.03.026     Document Type: Article

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