| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405017 | LWT - Food Science and Technology | 2013 | 11 Pages |
Abstract
⺠We studied traditional and microwave blanching for red beet. ⺠Cell wall polysaccharides and microstructure were studied. ⺠Higher powers produced greater tissue microstructure damage. ⺠The cell wall network of cellulose-hemicelluloses and feruloylated pectins was altered.
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Authors
Maria Emilia Latorre, Marina Francisca de Escalada Plá, Ana Maria Rojas, LÃa Noemà Gerschenson,