Chemical and Microscopic Characterization of Potato (Solanum tuberosum L.) Cell Walls during Cooking-Reference-Cited by-同舟云学术

Chemical and Microscopic Characterization of Potato (Solanum tuberosum L.) Cell Walls during Cooking

Published:1997-01-01 Issue:1 Volume:45 Page:50-58
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

van Marle J. Trinette¹,Stolle-Smits Trinette¹,Donkers Jacqueline¹,van Dijk Cees¹,Voragen Alphons G. J.¹,Recourt Kees¹

Affiliation:

1. Department of Biochemistry and Food Processing, ATO-DLO, Agrotechnological Research Institute, P.O. Box 17, 6700 AA Wageningen, The Netherlands, and Department of Food Science, Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960085g

Reference25 articles.

1. Effect of preheating on potato texture

2. Structural models of primary cell walls in flowering plants: consistency of molecular structure with the physical properties of the walls during growth

3. Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates

4. Digestion of polysaccharides of potato in the small intestine of man

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