Aspects of material science in food processing: changes in plant cell walls of fruits and vegetables
β Scribed by H. Kunzek; R. Kabbert; D. Gloyna
- Book ID
- 105901141
- Publisher
- Springer
- Year
- 1999
- Tongue
- English
- Weight
- 212 KB
- Volume
- 208
- Category
- Article
- ISSN
- 0044-3026
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Selectedprocessed foods were digested in vitro under simulated physiological conditions. The proportion of iron diffusing across a semi-permeable membrane was used as an index of bioavailability. Certain food processing procedures appeared to greatly enhance the proportion of diffusible iron. Many o
Prestorage heat treatment (38Β°C for 4 days) retarded the softening of 'Anna' apple fruits during 0Β°C storage. Fruit softening of unheated apples during storage was accompanied by changes in pectic substances: a decrease in uronic acid content in the carbonate-soluble fraction and an increase in the