Relationships between textural changes and the changes in linkages of pectic substances of sweet pepper during cooking processes, and the applicability of the models of interactions between pectin molecules

Author:

Chang C.Y,Lai L.R,Chang W.H

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. Firming of potatoes: Biochemical effects of precooking;Bartolome;J. Agric. Food Chem.,1972

2. New method for quantitative determination of uronic acids;Blumenkrantz;Anal. Biochem.,1973

3. Effect of cooking on the texture and chemical composition of cucumber and radish;Chang,1986

4. Models for the interactions between pectin molecules and other cell wall constituents in vegetable tissues;Chang;Food Chem.,1993

5. Studies on the correlation between texture changes and chemical compositions during drying and cooking processes of radish;Chen,1987

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