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Impact of Heating on Carrot Firmness: Changes in Cell Wall Components

โœ Scribed by Greve, L. Carl; McArdle, Richard N.; Gohlke, James R.; Labavitch, John M.

Book ID
119958226
Publisher
American Chemical Society
Year
1994
Tongue
English
Weight
813 KB
Volume
42
Category
Article
ISSN
0021-8561

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The aim of this work was to investigate heat-induced changes in cell wall polysaccharides of carrot in relation to texture. Discs of fresh carrot (Daucus carota cv Amstrong) tissue were subjected to cooking (100ยกC, 20 min), with or without a pre-cooking treatment (50ยกC, 30 min). Alcohol-insoluble re