Characterization of tissue‐specific differences in cell wall pectic polysaccharides of carrot root
- 2 February 2021
- journal article
- research article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 45 (4), e15331
- https://doi.org/10.1111/jfpp.15331
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction ProcessFood Biophysics, 2012
- Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative studyFood Chemistry, 2010
- A new view of pectin structure revealed by acid hydrolysis and atomic force microscopyCarbohydrate Research, 2010
- Pectins in Processed Fruits and Vegetables: Part II—Structure–Function RelationshipsComprehensive Reviews in Food Science and Food Safety, 2009
- Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissueFood Chemistry, 2008
- Influence of hydration of food additive polysaccharides on FT-IR spectra distinctionCarbohydrate Polymers, 2006
- Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrotsJournal of Food Engineering, 2005
- Determination of the degree of esterification of pectinates with decyl and benzyl ester groups by diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) and curve-fitting deconvolution methodCarbohydrate Polymers, 2004
- Effect of tissue type and variety on cell wall chemistry of onion (Allium cepa L.)Food Chemistry, 1998
- Determination of methanol using alcohol oxidase and its application to methyl ester content of pectinsJournal of Agricultural and Food Chemistry, 1986