Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach-Reference-Cited by-同舟云学术

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

Published:2012-06 Issue:3 Volume:132 Page:1534-1543
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

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

Funder

KULeuven Industrial Research Fund

Research Foundation Flanders (FWO)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1977

2. Thermal inactivation of pectin methylesterase, polygalacturonase and peroxidase in tomato juice;Anthon;Journal of Agricultural and Food Chemistry,2002

3. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

4. Cell wall modifications, degrading enzymes and softening of carambola fruit during ripening;Chin;Journal of Experimental Botany,1999

5. Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?;Christiaens;Food Research International,2011

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