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PECTIN, STARCH AND TEXTURE OF POTATOES: SOME PRACTICAL AND THEORETICAL IMPLICATIONS
Author(s) -
REEVE R. M.
Publication year - 1977
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1977.tb01162.x
Subject(s) - sloughing , pectin , texture (cosmology) , starch , polymer science , food science , materials science , chemistry , computer science , artificial intelligence , image (mathematics) , medicine , pathology
This review emphasizes the interrelationships between starch and pectins as factors determining different textural qualities of potatoes. It includes examples of texture control through processing treatments affecting the different ways in which pectins are involved in textumi qualities and tissue (celi) sloughing. Previously unpublished observations on cell sloughing and cell rupturing also are included.