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INFLUENCE OF COOKING ON TOXIC STRESS METABOLITES IN SWEET POTATO ROOT

โœ Scribed by M. CODY; N. F. HAARD

Book ID
108801197
Publisher
Institute of Food Technologists
Year
1976
Tongue
English
Weight
148 KB
Volume
41
Category
Article
ISSN
0022-1147

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one cell to another. Cell walls were less damaged when roots were submitted to a precooking stage before cooking. However, cell walls were drastically damaged by steaming, even when roots were precooked, giving rise to a soggy texture. Physical and biochemical analysis showed a dual behaviour: an in