Cited by 389Postharvest Quality and Shelf Life ManagementPolysaccharides and Plant Cell WallsFood composition and properties

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Plant Cell Walls and Food Quality

Waldron, K.W., Parker, M.L., Smith, A.C.·2003·Comprehensive Reviews in Food Science and Food Safety

DOI 10.1111/j.1541-4337.2003.tb00019.x

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Abstract

Plant cell walls constitute the key structural components of plants and many plant‐based foods. They are well known for contributing to a range of “quality” characteristics, from organoleptic texture to the properties of dietary fiber. Much of the research on cell walls has focused on the physiological aspects of plant growth and development with the belief that this route holds the key to controlling quality characteristics. In addition, consideration of quality has often been determined by what is easily measurable. This review assesses critically the role of plant cell walls in relation to the ultimate determinant of quality – the consumer, but within a whole food‐chain context. We conclude that effective exploitation of cell‐wall research in relation to optimizing quality requires an integrated approach taking into account the multi‐functional roles of plant cell walls, and the diversity of consumer‐related quality dimensions.

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Cell wall changes in immature Asparagus stem tissue after excision
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Macromolecule replacers in food products
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Investigation by Confocal Raman Microspectroscopy of the Molecular Factors Responsible for Grain Cohesion in theTriticum aestivum Bread Wheat. Role of the Cell Walls in the Starchy Endosperm
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Targeting of natural killer cells to mammary carcinoma via naturally occurring tumor cell-bound iC3b and beta-glucan-primed CR3 (CD11b/CD18)
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A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES? THE INFLUENCE OF STORAGE AND PROCESSING
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A possible role for condensed tannins in bean hardening
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Ester-Linked Phenolic Components of Carrot Cell Walls
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Hard‐to‐cook phenomenon in legumes
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The kinetics of pectin methyl esterase in potatoes and carrots during blanching
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Hard-to-cook defect in black beans. Protein and starch considerations
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Effect of Germination, under Different Environmental Conditions, on Saponins, Phytic Acid and Tannins in Lentils (Lens culinaris)
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Studies on polysaccharides from Angelica acutiloba. Part 1. Fractionation and biological properties of polysaccharides.
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Effects of Popping on the Endosperm Cell Walls of Sorghum and Maize
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Food and Cancer Prevention: Chemical and Biological Aspects
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THE MEANING OF TEXTURAL CHARCTERISTICS ‐JUICINESS IN PLANT FOODSTUFFS
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Ripening‐related changes in the cell walls of Spanish pear (Pyrus communis)
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Thermal Stability of Texture in Chinese Water Chestnut May Be Dependent on 8,8‘-Diferulic Acid (Aryltetralyn Form)
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On predicting roller milling performance
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Effect of Steaming on Cell Wall Chemistry of Potatoes (Solanum tuberosum Cv. Bintje) in Relation to Firmness
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Characterization of gum arabic fractions obtained by anion-exchange chromatography
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Esterified Phenolics of the Cell Walls of Chufa (Cyperus esculentus L.) Tubers and Their Role in Texture
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Factors determining the composition and cookability of peas
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Effect of Oxidative Coupling on the Thermal Stability of Texture and Cell Wall Chemistry of Beet Root (Beta vulgaris)
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Formation of Isodityrosine by Peroxidase Isozymes
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Effect of storage and extraction on ratio of soyasaponin I to 2,3-dihydro-2,5-dihydroxy-6-methyl-4-pyrone-conjugated soyasaponin I in dehulled peas (Pisum sativumL)
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Mechanical properties of lettuce
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Effect of Storage on Wall-Bound Phenolics in Green Asparagus
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Volatile compounds found in expired air during eating of fresh tomatoes and in the headspace above tomatoes
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Structural Characterization and Antitumor Activity of a Pectic Polysaccharide from the Roots ofAngelica acutiloba1
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Investigation of the occurrence of pectic-xylan–xyloglucan complexes in the cell walls of cauliflower stem tissues
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The effect of eating on aroma release from strawberries
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Fracture mechanics of the cell wall of Chara corallina
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Endoxylanases in Durum Wheat Semolina Processing: Solubilization of Arabinoxylans, Action of Endogenous Inhibitors, and Effects on Rheological Properties
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Thermal transitions in freeze-dried carrot and its cell wall components
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THE THERMAL FRACTURABILITY LOSS OF EDIBLE PLANT TISSUE: PATTERN AND WITHIN‐SPECIES VARIATION1
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Retarding Vegetable Softening by Cold Alkaline Pectin Deesterification Before Cooking
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Dry Processes to Retard Quality Losses of Beans (Phaseolus vulgaris) during Storage
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The effect of physical and chemical treatment on the mechanical properties of the cell wall of the alga Chara corallina
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Mechanical and thermal analysis of raisin components
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Authors: Waldron, K. W., Parker, M. L., & Smith, A. C.
Affiliations: Norwich Research Park (GB)
ORCID: Waldron, K.W.
Smith, A.C.
Venue: Comprehensive Reviews in Food Science and Food Safety
Publisher: Wiley
Published: 2003-10
Volume: 2
Issue: 4
Pages: 128-146
ISSN: 1541-4337 (ISSN-L)
DOI: 10.1111/j.1541-4337.2003.tb00019.x
OpenAlex: W2128394227
Cited by: 389
References: 204
Citations by year: 2026: 12 · 2025: 15 · 2024: 17 · 2023: 13 · 2022: 23 · 2021: 26 · 2020: 25 · 2019: 17 · 2018: 16 · 2017: 20 · 2016: 15 · 2015: 22 · 2014: 23 · 2013: 17 · 2012: 18
FWCI: 4.71
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor, 1146 d)
Locations: Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords: plant cell wall, food quality, dietary fiber, consumer perception, food chain, plant-based foods

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Plant Cell Walls and Food Quality

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