Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1534-1543

  Christiaens, Stefanie ^a   Van Buggenhout, Sandy ^a   Houben, Ken ^a   Chaula, Davis ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Anti pectin antibodies; Cell adhesion; High pressure; Pectin; Processing; Tomato

Indexed keywords

CELL SEPARATION; CELL WALLS; CELL-CELL ADHESION; CELL-WALL MATRIX; HIGH PRESSURE; HIGH TEMPERATURE; HOMOGENISATION; IN-SITU; INTEGRATED APPROACH; INTERCELLULAR ADHESION; MECHANICAL DISRUPTION; PARTICLE SUSPENSIONS; PECTIN; PHYSICAL RESTRICTION; PHYSICOCHEMICAL ANALYSIS; POLYGALACTURONASE; TISSUE DISRUPTION; TOMATO; TOMATO CELLS; TOMATO FRUITS;

ADHESION; ANTIBODIES; BLANCHING; BLENDING; CALCIUM; CELL ADHESION; CELLS; ESTERIFICATION; ESTERS; POLYMERS; PROCESSING; SUSPENSIONS (FLUIDS); TISSUE; VISUALIZATION;

FRUITS;

ANTIBODY; CALCIUM; PECTIN; PECTINESTERASE; POLYGALACTURONASE; POLYMER;

ARTICLE; CELL ADHESION; CELL SEPARATION; CELL WALL; DEPOLYMERIZATION; ENZYME ACTIVITY; ESTERIFICATION; MICROSCOPY; NONHUMAN; PHYSICAL CHEMISTRY; PLANT TISSUE; SUSPENSION; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 84856233809     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.148     Document Type: Article

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