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dc.contributor.authorOrtiz Catalán, Abel
dc.contributor.authorLe Meurlay, Dominique
dc.contributor.authorLara Ayala, Isabel
dc.contributor.authorSymoneaux, Ronan
dc.contributor.authorMadieta, Emmanuel
dc.contributor.authorMehinagic, Emira
dc.date.accessioned2019-01-25T08:41:42Z
dc.date.available2019-01-25T08:41:42Z
dc.date.issued2017
dc.identifier.issn1082-0132
dc.identifier.urihttp://hdl.handle.net/10459.1/65632
dc.description.abstractThis work aimed at evaluating the effects of sous-vide cooking parameters, such as time and temperature and their interactions, on textural attributes of 'Mondial Gala' and 'Granny Smith' apple cultivars. For this, different response surface methodology-based models were developed. This methodology proved a suitable means for the assessment of changes in textural parameters and cell wall modifications during the processing of apples. 'Mondial Gala' fruit displayed better aptitude for the preservation of textural properties after hightemperature processing conditions and were therefore apparently more suited to sous-vide cooking than 'Granny Smith' apples. Pectin methylesterase activity levels in 'Mondial Gala' apples were enhanced at mild temperatures and pectins in this cultivar displayed a lower degree of methylation. Therefore, the establishment of calcium-mediated linkages between cell wall polymers might have been favoured in 'Mondial Gala' apples, thus reinforcing tissues and improving the preservation of textural attributes, in comparison to 'Granny Smith' samples.
dc.description.sponsorshipThe author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This study has been carried out with the financial support from the ‘Conseil Re´gional des Pays de la Loire’ of France. Partial financial support from the ‘Ministerio de Ciencia e Innovacio´ n’ of Spain (AGL2010-14801/ALI project) is also gratefully acknowledged.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherSAGE Publications
dc.relationMICINN/PN2008-2011/AGL2010-14801/ALI
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1177/1082013216659197
dc.relation.ispartofFood Science and Technology International, 2017, vol. 23, núm. 2, p. 99-109
dc.rights(c) Ortiz et al., 2016
dc.subjectCell wall polysaccharides
dc.subjectMalus × domestica Borkh
dc.subjectPectin
dc.subjectPectin methylesterase
dc.titleThe effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2019-01-25T08:41:42Z
dc.identifier.idgrec024578
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1177/1082013216659197


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