The DOI matches its Crossref record; 73 of the 73 references it cites were found in a registry or an index.
Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering
Abstract
ABSTRACT: Current interest in controlling the textural and rheological properties of processed fruit and vegetable products has stimulated research on the biochemistry of the cell wall, with particular reference to pectin and its degradation. This review covers the literature over the last decade with respect to pectin engineering in the field of fruit and vegetable processing. Several applications, illustrating that refined manipulation of chemical and/or enzymatic pectin degradation can be used as a tool to improve the texture/rheology of thermally processed and frozen fruit and vegetable products, are described. The discussion includes an evaluation of the role of novel technologies such as high‐pressure processing in pectin engineering of processed fruits and vegetables. Furthermore, the possible role of pectin‐related enzymes other than pectin methylesterase (PME) and polygalacturonase (PG) and of the nontraditional, ferulic acid‐mediated cross‐linking process is discussed. Finally, new trends, challenges, and suggestions for future pectin engineering research are covered in this review.
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Citations
Cites
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Pectin: new insights into an old polymer are starting to gel
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Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants
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Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants
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Cited by
A review on the beneficial aspects of food processing
van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P. R., & Eisenbrand, G. (2010) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900608 · Cited by 555
The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review
Ngouémazong, E. D., Christiaens, S., Shpigelman, A., Van Loey, A., & Hendrickx, M. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12160 · Cited by 394
Self-citationCui, J., Zhao, C., Feng, L., Han, Y., Du, H., Xiao, H., & Zheng, J. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.077 · Cited by 320
Kyomugasho, C., Christiaens, S., Shpigelman, A., Van Loey, A. M., & Hendrickx, M. E. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2014.12.033 · Cited by 302
Self-citationEffect of pH on Color and Texture of Food Products
Andrés-Bello, A., Barreto-Palacios, V., García-Segovia, P., Mir-Bel, J., & Martínez-Monzó, J. (2013) · Food Engineering Reviews · doi:10.1007/s12393-013-9067-2 · Cited by 291
Metadata
- Authors
- Van Buggenhout, S., Sila, D. N., Duvetter, T., Van Loey, A., & Hendrickx, M.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2009-03-23
- Volume
- 8
- Issue
- 2
- Pages
- 105-117
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2065147952
- Cited by
- 260
- References
- 73
- FWCI
- 18.89
- Type
- journal article
- Language
- en
- Open access
- closed
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- Van Buggenhout, S., Sila, D. N., Duvetter, T., Van Loey, A., & Hendrickx, M. (2009). Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/j.1541-4337.2009.00072.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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