1998
DOI: 10.1002/(sici)1097-0010(199809)78:1<73::aid-jsfa89>3.0.co;2-9
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The thermomechanical properties of carrot cell wall material

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Cited by 13 publications
(5 citation statements)
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“…Earlier on, we demonstrated the modification of the WSP into the NSP fraction (12). The phenomenon of increasing WSP content during thermal processing has been reported in some plant-based foods (10,(28)(29)(30). Non-pretreated samples portrayed the most pronounced changes in pectin fractions and textural attributes.…”
Section: Influence Of Pretreatment Conditions On Texture Evolution Of...mentioning
confidence: 64%
See 1 more Smart Citation
“…Earlier on, we demonstrated the modification of the WSP into the NSP fraction (12). The phenomenon of increasing WSP content during thermal processing has been reported in some plant-based foods (10,(28)(29)(30). Non-pretreated samples portrayed the most pronounced changes in pectin fractions and textural attributes.…”
Section: Influence Of Pretreatment Conditions On Texture Evolution Of...mentioning
confidence: 64%
“…During thermal processing, pectic polysaccharides exhibit marked changes in the degree of esterification, the degree of polymerization (molar mass distribution), neutral sugar content, and solubility characteristics. In the case of low-acid foods, part of these changes, which manifest as texture changes of plant-based foods, are directly related to the β-elimination reaction, one of the principal processes affecting pectin solubility and degradation ( ). In this context, it has been shown that preprocessing techniques such as Ca 2+ infusion, mild thermal pretreatments, high-pressure pretreatment, and exogenous pectinmethylesterase (PME) infusion prior to the actual thermal process can largely improve the texture of thermally processed plant-based foods ( ).…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, boiled, steamed or microwaved vegetables lose their nutrients because the cell walls are damaged by heat and allow the water and nutrients in the cells to leach out . Meanwhile, sous‐vide prepared vegetables (packed in vacuum) leave the cell walls mostly intact and this make the vegetables tender …”
Section: Resultsmentioning
confidence: 99%
“…44 Meanwhile, sous-vide prepared vegetables (packed in vacuum) leave the cell walls mostly intact and this make the vegetables tender. [45][46][47][48][49] Storage of vegetables previously subjected to thermal treatment for an additional 48 h led to a further decrease in vitamin C level. Vegetables stored for 120 h were characterized by the lowest level of this compound.…”
Section: Vitamin Cmentioning
confidence: 99%
“…Small polymers have poor affinity with cell wall framework and solubilize easily. However, preheating, as well as reduced moisture contents in thermal processing, adversely affects the solubility of pectin in water [49,50].…”
Section: Tablementioning
confidence: 99%