Adsorption isotherm studies on the interaction between polyphenols and apple cell walls: Effects of variety, heating and drying-Reference-Cited by-同舟云学术

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Adsorption isotherm studies on the interaction between polyphenols and apple cell walls: Effects of variety, heating and drying

Published:2019-06 Issue: Volume:282 Page:58-66
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Dongjie,Lopez-Sanchez Patricia,Martinez-Sanz Marta,Gilbert Elliot P.,Gidley Michael J.

Funder

Australian Research Council

China Scholarship Council

University of Queensland

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Quantitative prediction of cell wall polysaccharide composition in grape (Vitis vinifera L.) and apple (Malus domestica) skins from acid hydrolysis monosaccharide profiles;Arnous;Journal of Agricultural and Food Chemistry,2009

2. Structural investigations on the non-starchy polysaccharides of apples;Aspinall;Carbohydrate Polymers,1984

3. Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins;Bindon;Journal of Agricultural and Food Chemistry,2012

4. Cell wall disassembly in ripening fruit;Brummell;Functional Plant Biology,2006

5. Sensory characteristics and consumer acceptability of ‘Pink Lady’ and other late-season apple cultivars;Corrigan;New Zealand Journal of Crop and Horticultural Science,1997

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