Search Results - "Beekhuizen, J.G"

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  1. 1

    Texture of Cooked Potatoes (Solanum tuberosum). 1. Relationships between Dry Matter Content, Sensory-Perceived Texture, and Near-Infrared Spectroscopy by van Dijk, Cees, Fischer, Monica, Holm, Jörgen, Beekhuizen, Jan-Gerard, Stolle-Smits, Trinette, Boeriu, Carmen

    Published in Journal of agricultural and food chemistry (28-08-2002)
    “…Properties of fresh potatoes, including dry matter (DM) content, starch content, and near-infrared (NIR) spectra, were determined and related to the…”
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    Journal Article
  2. 2

    Texture of Cooked Potatoes (Solanum tuberosum). 3. Preheating and the Consequences for the Texture and Cell Wall Chemistry by van Dijk, Cees, Fischer, Monica, Beekhuizen, Jan-Gerard, Boeriu, Carmen, Stolle-Smits, Trinette

    Published in Journal of agricultural and food chemistry (28-08-2002)
    “…Two potato cultivars representing extremes with regard to the texture of the cooked product were divided into subcategories based on size and dry matter (DM)…”
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    Journal Article
  3. 3

    Changes in cell wall polysaccharides of green bean pods during development by Stolle-Smits, T, Beekhuizen, J.G, Kok, M.T.C, Pijnenburg, M, Recourt, K, Derksen, J, Voragen, A.G.J

    Published in Plant physiology (Bethesda) (01-10-1999)
    “…The changes in cell wall polysaccharides and selected cell wall-modifying enzymes were studied during the development of green bean (Phaseolus vulgaris L.)…”
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  4. 4

    Preheating Effects on the Textural Strength of Canned Green Beans. 1. Cell Wall Chemistry by Stolle-Smits, Trinette, Beekhuizen, Jan G, Recourt, Kees, Voragen, Alfons G. J, van Dijk, Cees

    Published in Journal of agricultural and food chemistry (01-11-2000)
    “…Variable preheating conditions allowed the modification of the firmness of two green bean cultivars after processing. The aim of this study was to elucidate…”
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  5. 5

    Texture of Cooked Potatoes (Solanum tuberosum). 2. Changes in Pectin Composition during Storage of Potatoes by van Dijk, Cees, Beekhuizen, Jan-Gerard, Gibcens, Trudy, Boeriu, Carmen, Fischer, Monica, Stolle-Smits, Trinette

    Published in Journal of agricultural and food chemistry (28-08-2002)
    “…During the storage season changes in the chemical composition of the pectin moiety of the cell walls of raw potatoes were studied. This compositional analysis…”
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    Journal Article
  6. 6

    Changes in Pectic and Hemicellulosic Polymers of Green Beans (Phaseolus vulgaris L.) during Industrial Processing by Stolle-Smits, Trinette, Beekhuizen, Jan G, Recourt, Kees, Voragen, Alfons G. J, Van Dijk, Cees

    “…Pectic and hemicellulosic material was extracted from the alcohol-insoluble residues of two fresh and industrially processed green bean varieties. The…”
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  7. 7

    Cell Wall Dissolution during Industrial Processing of Green Beans (Phaseolus vulgaris L.) by Stolle-Smits, Trinette, Beekhuizen, Jan G, van Dijk, Cees, Voragen, Alfons G. J, Recourt, Kees

    Published in Journal of agricultural and food chemistry (01-09-1995)
    “…Cell wall material was isolated from fresh and industrially processed green beans using two cultivars and two different isolation methods. The chemical…”
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