Search Results - "Beekhuizen, J.G"
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Texture of Cooked Potatoes (Solanum tuberosum). 1. Relationships between Dry Matter Content, Sensory-Perceived Texture, and Near-Infrared Spectroscopy
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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Texture of Cooked Potatoes (Solanum tuberosum). 3. Preheating and the Consequences for the Texture and Cell Wall Chemistry
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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Changes in cell wall polysaccharides of green bean pods during development
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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Preheating Effects on the Textural Strength of Canned Green Beans. 1. Cell Wall Chemistry
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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Texture of Cooked Potatoes (Solanum tuberosum). 2. Changes in Pectin Composition during Storage of Potatoes
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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Changes in Pectic and Hemicellulosic Polymers of Green Beans (Phaseolus vulgaris L.) during Industrial Processing
Published in Journal of agricultural and food chemistry (1997)“…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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Cell Wall Dissolution during Industrial Processing of Green Beans (Phaseolus vulgaris L.)
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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