Food Biochemistry and Food Processing

12 Pectic Enzymes in Tomatoes 275 consists primarily of cellulose and matrix glycans with only about 5% remaining pectin. Extrac ...

276 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking possibly two PG2A or PG2B subunits and the PG
- subuni ...

12 Pectic Enzymes in Tomatoes 277 ment, and it accelerates with the onset of ripening (Gross 1984, Seymour et al. 1990). In toma ...

278 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking was suppressed to 0.5–1% of wild-type levels by the exp ...

12 Pectic Enzymes in Tomatoes 279 The degree of methylesterification increased signifi- cantly in antisense PME fruit, by 20–40% ...

280 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking compared with controls (Thakur et al. 1996a). Juice and ...

12 Pectic Enzymes in Tomatoes 281 pastes of the different genotypes indicates that sup- pression of PG or Exp1 results in small ...

282 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking suppression of PG and Exp1 in the same transgenic line ...

12 Pectic Enzymes in Tomatoes 283 selective inactivation a combination of heating and high hydrostatic pressure can be used duri ...

284 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking inactivation is less sensitive to temperature changes, ...

285 Table 12.1. First-Order Reaction Rate Constants, k (sec -1 ), for High-Pressure Inactivation of PME and PG as a Function of ...

286 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking expansins and polygalacturonases are among the more abu ...

12 Pectic Enzymes in Tomatoes 287 Carey AT, Smith DL, Harrison E, Bird CR, Gross KC, Seymour GB, Tucker GA. 2001. Down-regulatio ...

288 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking Manipulation of strawberry fruit softening by antisens ...

12 Pectic Enzymes in Tomatoes 289 Ramakrishna W, Deng Z, Ding CK, Handa AK, Ozminkowski RH,Jr. 2003. A novel small heat shock pr ...

290 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking Wu Y, Qiu X, Du S, Erickson L. 1996. PO149 a new member ...

Part III Muscle Foods Food Biochemistry and Food Processing Edited by Y. H. Hui Copyright © 2006 by Blackwell Publishing ...

13 Biochemistry of Raw Meat and Poultry F. Toldrá and M. Reig 293 Background Information Structure of Muscle Muscle Composition ...

294 Part III: Muscle Foods is important for the properties of the muscle, and its changes during postmortem events influence the ...

13 Biochemistry of Raw Meat and Poultry 295 gree of fatness, and dressing method: 35% for beef, 32% for veal, 36% for pork, 25% ...