Effect of Cooking and Pre-Cooking on Cell-Wall Chemistr y in Relation to Firmness of Carrot Tissues

@inproceedings{Ng1997EffectOC,
  title={Effect of Cooking and Pre-Cooking on Cell-Wall Chemistr y in Relation to Firmness of Carrot Tissues},
  author={Annie Ng and Keith W Waldron},
  year={1997}
}
The aim of this work was to investigate heat-induced changes in cell wall polysaccharides of carrot in relation to texture. Discs of fresh carrot (Daucus carota cv Amstrong) tissue were subjected to cooking (100¡C, 20 min), with or without a pre-cooking treatment (50¡C, 30 min). Alcohol-insoluble residues were prepared from the tissues and were extracted sequentially with water, NaCl, CDTA, and 0É5 M KOH to leave a residue. These were analysed for 23 their carbohydrate compositions, their… CONTINUE READING

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