aguilera J m and Stanley d w (1985) A review of textural defects on cooking reconstituted legumes - the influence of storage and processing, J Food Proc Preserv, 47, 144-69.
BARREIRO P, ORTIZ C, RUIZ-ALTISENT M, DE SMEDT V, SCHOTTE S, ANDANI Z, WAKELING I and BEYTS p k (1998) Comparison between sensory and instrumental measurements for mealiness assessment in apples. A collaborative test, J Text Stud, 29, 509-25. bech A c, grunert k g, BREDAHL l, juhl h J and poulsen c s (2001) Consumers' quality perception. In Food, People and Society - A European Perspective of Consumer's Food Choices. Eds L J Frewer, E Risvik and H Schifferstein Berlin, Heidelberg, Springer, 97-113.
bemiller J n and kumar g V (1972) ß-elimination of uronic acids: evidence for an ElcB
mechanisms, Carb Res, 25, 419-28. ben-arie r, KISLEV n and frenkel c (1979) Ultrastructural changes in the cell wall of ripening apple and pear fruit, Plant Physiol, 64, 197-202. bourne m c (1982) Food Texture and Viscosity: Concept and Measurement. London, Academic Press.
bourne m c (1994) Converting from empirical to rheological tests on foods: it's a matter of time, Cereal Foods World, 39, 37-9. brennan J g and JOWITT r (1977) Some factors affecting the objective study of food texture. In Sensory Properties of Foods. Eds G G Birch , J G Brennan and K J Parker, London, Applied Science, 277-45.
brett c t and waldron k w (1996) Physiology and Biochemistry of Plant Cell Walls. Topics in Plant Functional Biology: 1. Series Eds M Black and B Charlwood, London, Chapman and Hall.
brummel d a and harpster m h (2001) Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants, Plant Mol Biol, 47, 311-40. burton, w g (1981) Post-harvest Physiology of Food Crops. London, Longman. civille g V and szczesniak a s (1973) Guidelines to training a texture profile panel, J Text Stud, 4, 204-23.
DE BELIE N, LAUSTEN A M, MARTENS M, BRO R and DE BAERDEMAEKER J (2002) Use of physico-chemical methods for assessment of sensory changes in carrot texture and sweetness during cooking, J Text Stud, 33, 367-88. femenia A, waldron k w, robertson J a and selvendran r r (1999a) Compositional and structural modification of the cell wall of cauliflower (Brassica oleracea L. var botrytis) during tissue development and plant maturation, Carb Polym, 39, 101-8. femenia A, rigby n m, selvendran r r and waldron k w (1999b) Investigation of the occurrence of pectic-xylan-xyloglucan complexes in the cell walls of cauliflower stem tissues, Carb Polym, 39, 151-64. fillion l and kilcast d (2002) Consumer perception of crispness and crunchiness in fruits and vegetables, Food Qual Pref, 13, 23-9. gibeaut d m and carpita n c (1993) Structural models of primary cell walls: consistency of molecular structure with the physical properties of the walls during growth, Plant J, 3, 1-30.
GREVE L C, SHACKEL K A, AHMADI H, MCARDLE R N, GOHLKE J R and LABAVITCH J M (1994) Impact of heating on carrot firmness: contribution of cellular turgor, J Agric Food Chem, 42, 2896-9.
guinard J X and mazzucchelli r (1996) The sensory perception of texture and mouthfeel,
Trends, Food Sci Technol, 7, 213-19. harker f r, redgwell r J, hallett I c and Murray s h (1997) Texture of fresh fruit,
Horticultural Reviews, 20, 121-224. HARKER F R, MACDONALD J, MURRAY S H, GUNSON F A, HALLETT I C and WALKER S B (2002) Sensory interpretation of instrumental measurements 1: texture of apple fruit, Postharv Biol Technol, 24, 225-39. hiller s and jeronimidis g (1996) Fracture in potato tuber parenchyma, J Mater Sci, 31, 2779-96.
jackman r l and Stanley d (1995) Perspectives in the textural evaluation of plant foods,
Trends Food Sci Technol, 6,187-94. jaeger s r, andani z, WAKELING I n and macfie h J h (1998) Consumer preferences for fresh and aged apples: a cross-cultural comparison, Food Qual Pref, 9, 355-66. jarvis m c (1998) Intercellular separation forces generated by intracellular pressure, Pl
Cell Env, 21, 1307-10. keijbets m J h and pilnik w (1974) P-elimination of pectin in the presence of anions and cations, Carb Res, 33, 359-62. knox J p (1992) Cell adhesion, cell separation and plant morphogenesis, Plant J, 2, 13741.
knox J p, linstead p J, king J, cooper c and roberts k (1990) Pectin esterification is spatially regulated both within cell-walls and between developing tissues of root apices, Planta, 181, 512-21.
kolloffel c and linssen p w t (1984) The formation of intercellular spaces in the cotyledons of developing and germinating pea-seeds, Protoplasma, 120, 12-19. krall s m and mcfeeters r f (1998) Pectin hydrolysis: Effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates, J Ag Food Chem, 46, 1311-15. kuhn b f and thybo a k (2001) The influence of sensory and physiochemical quality on Danish children's preference for apples, Food Qual Pref, 12, 543-50.
LECAIN s, NG A, parker M L, smith A c and waldron K w (1997) Modification of cell-wall polymers of onion waste - Part I. Effect of pressure-cooking, Carbohydr Pol, 38, 5967.
LIN T- t and Pitt r e (1986) Rheology of apple and potato tissue as affected by cell turgor pressure, J Text Stud, 17, 291-313. liners f and van Cutsem P (1992) Distribution of pectic polysaccharides throughout walls of suspension-cultured carrot cells - an immunocytochemical study, Protoplasma 170, 10-21.
LIU k (1995) Cellular, biological and physicochemical basis for the hard-to-cook defect in legume seeds, Crit Rev Food Sci Nut, 35, 263-98. loh J and breene w M (1981) Thermal fracturability loss of edible plant tissue: pattern and within-species variation, J Text Stud, 12, 457-71. MARTIN-CABREJAS M A, WALDRON K W, SELVENDRAN R R, PARKER M L and MOATES G K (1994) Ripening-related changes in the cell walls of spanish pear (Pyrus communis), Physiol Plant, 91, 671-9.
MATTSON S, AKERBERG I, ERIKSSON E, KOUTLER-ANDERSSON E and VAHTRAS K (1950) Factors determining the composition and cookability of peas, Acta Agric Scand, 1, 41-49. neukom h and deuel h (1958) Alkaline degradation of pectin, Chem and Ind, 683. NG a and waldron K w (1997a) Effect of cooking and pre-cooking on cell-wall chemistry in relation to firmness of carrot tissues, J Sci Food Agric, 73, 503-12. NG a and waldron k w (1997b) Effect of steaming on cell wall chemistry of potatoes (Solanum tuberosum cv. Bintje) in relation to firmness, J Agric Food Chem, 45, 341118.
ng a, Harvey a J, parker M L, smith a C and waldron k w (1998) Effect of oxidative coupling on the thermal stability of texture and cell wall chemistry of beet root (Beta vulgaris), J Agric Food Chem, 46, 3365-70. parker m l and waldron k w (1995) Texture of Chinese water chestnut - involvement of cell-wall phenolics, J Sci Food Agric, 68, 337-46. parker m l, NG a, smith a C and waldron k w (2000) Esterified phenolics of the cell walls of chufa (Cyperus esculentus), J Agric Food Chem, 48, 6284-91. parker C C, parker M L, smith a C and waldron k w (2001) Pectin distribution at the surface of potato parenchyma cells in relation to cell-cell adhesion, J Ag Food Chem, 49, 4364-71.
parker C C, parker M L, smith a C and waldron k w (2003) The role of wall-bound phenolic components on the texture of chinese water chestnut, J Ag Food Chem, 51, 2034-9. parr a J, NG a and waldron k w (1997) Ester-linked phenolic components of carrot cell walls, J Agric Food Chem, 45, 2468-71. peleg m (1983) The semantics of rheology and texture, Food Technol, 37, 54-61. redgwell r j, Fischer a, kendall E and macrae a (1997) Galactose loss and fruit ripening: high molecular weight arabinogalactans in the pectic polysaccharides of fruit cell walls, Planta, 203, 174-81. RODRIGUEZ-ARCOS R C, smith a C and waldron k w (2002) Effect of storage on wall-bound phenolics in green asparagus, J Ag Food Chem, 50, 3197-203. roudaut g, DACREMONT C, PAMIES B V, colas B and LE MESTE M (2002) Crispness: a critical review on sensory and material science aproaches, Trends Food Sci Technol, 13, 217-27.
ROY s, vian b and Roland J C (1992) Immunocytochemical study of the deesterification patterns during cell-wall autolysis in the ripening of cherry tomato, Plant Physiol Biochem, 30, 139-46.
SAJJAANANTAKUL T, van buren J P and downing d l (1989) Effect of methyl ester content on heat degradation of chelator-soluble carrot pectin, J Food Sci, 54(5), 1272-7. smith A C, waldron k w, maness n and perkins-veazie P (2002) Vegetable texture: measurement and structural implications. In Postharvest Physiology and Pathology of Vegetables. Eds J A Bartz and J K Brecht, New York, Marcel Dekker Inc., 297-329.
szczesniak A s (1963) Classification of textural characteristics, J Food Sci, 28, 385-9. szczesniak a s (1987) Correlating sensory with instrumental texture measurements - an overview of recent developments, J Text Stud, 18, 1-5. szczesniak a s (1988) The meaning of textural characteristics - crispness, J Text Stud, 19, 51-9.
szczesniak A s and ilker r (1988) The meaning of textural characteristics - juiciness in plant foodstuffs, J Text Stud, 19, 61-78. szczesniak a s (1990) Psychorheology and texture as factors controlling the consumer acceptance of food, Cereal Foods World, 351, 1201-5. tijskens l m m, waldron k w, ng a, ingham l and vandijk c (1997a) The kinetics of pectin methyl esterase in potatoes and carrots during blanching, J Food Eng, 34, 371-85.
TIJSKENS L M M, RODIS P S, HERTOG M L A T, WALDRON K W, INGHAM L, PROXENIA N and VANDIJK c (1997b) Activity of peroxidase during blanching of peaches, carrots and potatoes, J Food Eng, 34, 355-70. tucker g (2003) Ripe for a change, Biologist, 50, 34-8.
van buren J p (1979) The chemistry of texture in fruits and vegetables, J Text Stud, 10, 123.
van buren J p and pitifer l a (1992) Retarding vegetable softening by cold alkaline pectin deesterification before cooking, J Food Sci, 57, 1022-3. vickers z m (1985) The relationships of pitch, loudness and eating technique to judgments of the crispness and crunchiness of food sounds, J Text Stud, 16, 85-95. vickers z m (1988) Evaluation of crispness. In Food Structure: its Creation and Evaluation.
Eds J M V Blanshard and J R Mitchell, London, Butterworths, 433-48. vickers z m and bourne m c (1976) A psychoacoustical theory of crispness, J Food Sci, 41, 1158-64.
vincent J e V (1998) The quantification of crispness, J Sci Food Agric, 78, 162-8. waldron k w and selvendran r r (1990) Effect of maturation and storage on asparagus
(Aspargus officinalis) cell-wall composition, Physiol Plant, 80, 576-83 waldron k w and selvendran r r (1992) Cell wall changes in immature asparagus stem tissue after excision, Phytochem, 31, 1931-40. waldron k w, smith a c, parr a J, ng a and parker m l (1997a) New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture, Trends Food Sci Technol, 8, 213-21. waldron k w, ng a, parker m l and parr a J (1997b) Ferulic acid dehydrodimers in the cell walls of Beta vulgaris and their possible role in texture, J Sci Food Agric, 74, 221-8. warren d s and woodman J s (1974) The texture of cooked potatoes: a review, J Sci Food Agric, 25, 129-38.
WILLATS W G T, ORFILA C, LIMBERG BUCHJOLT H C, VAN ALEBEEK, G-J W M, VARAGEN A G J, MARCUS
s e, christensen, t m I e, mikkelsen, J d, Murray b s and knox J p (2001) Modulation of the degree and pattern of methyl-esterification of pectic homogalacturonan in plant cell walls, J Biol Chem, 276, 19404-13.
Was this article helpful?
Get All The Support And Guidance You Need To Get The Right Nutrition For Your Kids. This Book Is One Of The Most Valuable Resources In The World When It Comes To Essential Nutrients For Children All Parents Should Know. Children today are more likely to consume foods that are delicious rather than nutritious, and most foods that come under the delicious category are usually either highly sweetened or salted, either way the delicious choice is not good for the child at all.