The DOI matches its Crossref record; 198 of the 204 references it cites were found in a registry or an index.
Plant Cell Walls and Food Quality
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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“Thus, they constitute dietary fiber, along with other undigested polysaccharides such as RS (see below), which are fermented in the colon by bacterial enzymes (Waldron et al., 2003).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Waldron et al., 2003
In the citing paper
“However, cellulose and its derivatives and the NSPs described above remain indigestible by human digestive enzymes.”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Waldron et al., 2003
Citations
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Cited by
Sorted by citations
Barrett, D. M., Beaulieu, J. C., & Shewfelt, R. L. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408391003626322 · Cited by 898
Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606
“fermented in the colon by bacterial enzymes (Waldron et al., 2003).”
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Capuano, E. (2016) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2016.1180501 · Cited by 458
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Metadata
- Authors
- Waldron, K. W., Parker, M. L., & Smith, A. C.
- Affiliations
- Norwich Research Park (GB)
- 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)
- 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
- 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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