Apricot cell wall composition: Relation with the intra-fruit texture heterogeneity and impact of cooking

Food Chemistry

Volumn 133, Issue 1, 2012, Pages 45-54

  Ella Missang, Crépin ^a,b,c   Maingonnat, Jean Franois ^b,c   Renard, Catherine M G C ^b,c   Audergon, Jean Marc ^d  

^a UNIVERSITÉ DES SCIENCES ET TECHNIQUES DE MASUKU   (Gabon)

^b UMR A 408 INRA University of Avignon   (France)

^c UNIVERSITY OF AVIGNON   (France)

^d Researches Center of Avignon   (France)

Author keywords

Cooking; Hemicellulose; Pectic fractions; Penetrometry; Prunus armeniaca L.; Texture

Indexed keywords

APRICOT FRUITS; CDTA-SOLUBLE PECTINS; CELL WALL COMPOSITION; CELL WALLS; HEMICELLULOSE; INTERNAL TISSUES; PECTIC FRACTIONS; PENETROMETRY; POSITIVE CORRELATIONS; PRUNUS ARMENIACA L.; TEXTURE HETEROGENEITIES; TISSUE TEXTURES;

CELLULOSE; COOKING; CYTOLOGY; FRUITS; SUGARS; TISSUE; WATERWORKS;

TEXTURES;

CYCLOHEXANEDIAMINETETRAACETIC ACID; HEMICELLULOSE; MONOSACCHARIDE; PECTIN; URONIC ACID;

APRICOT; ARTICLE; CELL COMPOSITION; CELL WALL; COOKING; FRUIT FIRMNESS; NONHUMAN; PISTIL;

PRUNUS ARMENIACA;

EID: 84857116085     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.059     Document Type: Article

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