Changes in Pectin and Cellulose during Processing

Autor:	R. F. McFeeters
Rok vydání:	1985
Předmět:	chemistry.chemical_classification food.ingredient Pectin Polymer science food and beverages Plant foods Polysaccharide Cell wall chemistry.chemical_compound food chemistry Food texture Fruits and vegetables Hemicellulose Cellulose
Zdroj:	Chemical Changes in Food During Processing ISBN: 9789401710183 Chemical Changes in Food during Processing ISBN: 9781461293897
DOI:	10.1007/978-94-017-1016-9_16
Popis:	Polysaccharides provide much of the structure which gives a wide variety of foods desirable textural properties. Cellulose, pectin, and hemicellulose are the major polysaccharide components in the cell wall of all plant foods. Due to the complexities of these polysaccharides, the even greater complexity of the plant cell wall, and numerous experimental difficulties in working with these polysaccharides, much remains to be learned in establishing detailed structure-function relationships both for biological and technological functions. However, there has been rapid progress in understanding the physical and chemical properties of polysaccharides in recent years. As new information and new techniques are applied more intensively to problems of interest to food technologists, we are likely to see considerable progress in our understanding of the chemistry of food texture. The purpose of this chapter is to review recent developments in the chemistry of plant cell wall polysaccharides, particularly pectin and cellulose, as they may relate to the texture of fruits and vegetables.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f247b9503265ce545b2aaa29bad57d5 https://doi.org/10.1007/978-94-017-1016-9_16 Zobrazit plný text záznamu