Apricot cell wall composition: Relation with the intra-fruit texture heterogeneity and impact of cooking

Article ID	Journal	Published Year	Pages	File Type
10540860	Food Chemistry	2012	10 Pages	PDF

Abstract

âº We investigate the role of cell wall polysaccharides on apricot fruits texture. âº Firmness changes between the different tissue zones. âº Firmness is inversely proportional to water soluble pectin contents. âº Firmness is proportional to water soluble hemicellulose contents. âº CDTA-soluble pectins are more implicated in texture deterioration during cooking.

Keywords

Prunus armeniaca L.Cooking Texture hemicellulose Penetrometry

Related Topics

Physical Sciences and Engineering Chemistry Analytical Chemistry

Preview

Apricot cell wall composition: Relation with the intra-fruit texture heterogeneity and impact of cooking

Authors

Crépin Ella Missang, Jean François Maingonnat, Catherine M.G.C. Renard, Jean-Marc Audergon,