Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage.

Chen, Dongyan; Hu, Kai; Zhu, Li; Hendrickx, Marc; Kyomugasho, Clare

Chen, Dongyan; Hu, Kai; Zhu, Li; Hendrickx, Marc; Kyomugasho, Clare.

Afiliación

Chen D; Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: dongyan.chen@kuleuven.be.
Hu K; Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Zhu L; Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
Hendrickx M; Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
Kyomugasho C; Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.

Food Res Int ; 162(Pt A): 112021, 2022 12.

Article en En | MEDLINE | ID: mdl-36461306

Asunto(s)

Phaseolus; Espectroscopía Infrarroja por Transformada de Fourier; Pared Celular; Polisacáridos; Carbohidratos de la Dieta; Verduras; Pectinas; Fenoles

Palabras clave

Ageing; Cell wall polysaccharides; Common beans; FT-IR spectroscopy; Hard-to-cook defect; Lignin; Pectin; Phenolic compounds

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Phaseolus Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article