Discerning intra-tuber differences in textural properties in cooked Solanum tuberosum group Tuberosum and group Phureja tubers

Journal of the Science of Food and Agriculture

Volumn 90, Issue 9, 2010, Pages 1527-1532

  Ross, Heather A ^a   McDougall, Gordon J ^a   Vincent, Julian F V ^b   Stewart, Derek ^a   Verrall, Susan ^a   Taylor, Mark A ^a  

^a SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^b University of Bath   (United Kingdom)

Author keywords

Cell walls; Pectin; Pectin methyl esterase; Potato tuber; Starch; Texture

Indexed keywords

CARBOXYLESTERASE; PECTINESTERASE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COMPRESSIVE STRENGTH; COOKING; ENZYMOLOGY; FOOD ANALYSIS; METABOLISM; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT TUBER; POTATO; REPRODUCIBILITY; SPECIES DIFFERENCE; VALIDATION STUDY; PROCEDURES;

CARBOXYLIC ESTER HYDROLASES; COMPRESSIVE STRENGTH; COOKERY; FOOD ANALYSIS; PHYSICOCHEMICAL PHENOMENA; PLANT TUBERS; REPRODUCIBILITY OF RESULTS; SOLANUM TUBEROSUM; SPECIES SPECIFICITY; COOKING;

SOLANUM PHUREJA; SOLANUM TUBEROSUM; TUBEROSUM; TUBEROSUM GROUP;

EID: 77954376608     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3979     Document Type: Article

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