STRUCTURAL AND CHEMICAL BASES FOR TEXTURE OF PLANT FOODSTUFFS

被引：91

作者：

ILKER, R ^{[1
]}

SZCZESNIAK, AS ^{[1
]}

机构：

[1] GEN FOODS CORP, CENT RES, WHITE PLAINS, NY 10625 USA

来源：

JOURNAL OF TEXTURE STUDIES | 1990年 / 21卷 / 01期

关键词：

D O I：

10.1111/j.1745-4603.1990.tb00462.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Following a brief review of plant morphology, tissue organization and cell structure, the structure/texture relationship in edible plant materials is discussed with special emphasis on the role of cell wall and cytoplasmic components (starch, protein, lipids and vacuolar solutes). The review of published experimental data is supplemented with information deducible from interfacing the disciplines of plant physiology/microscopy and food science/texture. Recent engineering studies on tissue failure are discussed and their relevance to the advancement of the structure/texture relationship is pointed out. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1 / 36

页数：36

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