An electron microscopy study towards the texture of fresh, blanched and sterilised green bean pods (Phaseolus vulgaris L.)

T. Stolle-Smits; J. Donkers; C. van Dijk; J.W.M. Derksen; M.A. Sassen

An electron microscopy study towards the texture of fresh, blanched and sterilised green bean pods (Phaseolus vulgaris L.)

T. Stolle-Smits, J. Donkers, C. van Dijk, J.W.M. Derksen, M.A. Sassen

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	237-244
Journal	Food Science and Technology = Lebensmittel-Wissenschaft und Technologie
Volume	31
Publication status	Published - 1998

Keywords

Blanching
Cell wall
Fracture plane
Industrial processing
Middle lamella
Pectin
Phaseolus vulgaris
Scanning electron microscopy
Texture
Transmission electron microscopy

Cite this

@article{2626ea3a92bc415595b3d68917df8d13,

title = "An electron microscopy study towards the texture of fresh, blanched and sterilised green bean pods (Phaseolus vulgaris L.)",

keywords = "Blanching, Cell wall, Fracture plane, Industrial processing, Middle lamella, Pectin, Phaseolus vulgaris, Scanning electron microscopy, Texture, Transmission electron microscopy",

author = "T. Stolle-Smits and J. Donkers and {van Dijk}, C. and J.W.M. Derksen and M.A. Sassen",

year = "1998",

language = "English",

volume = "31",

pages = "237--244",

journal = "Food Science and Technology = Lebensmittel-Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Elsevier",

}

TY - JOUR

T1 - An electron microscopy study towards the texture of fresh, blanched and sterilised green bean pods (Phaseolus vulgaris L.)

AU - Stolle-Smits, T.

AU - Donkers, J.

AU - van Dijk, C.

AU - Derksen, J.W.M.

AU - Sassen, M.A.

PY - 1998

Y1 - 1998

KW - Blanching

KW - Cell wall

KW - Fracture plane

KW - Industrial processing

KW - Middle lamella

KW - Pectin

KW - Phaseolus vulgaris

KW - Scanning electron microscopy

KW - Texture

KW - Transmission electron microscopy

M3 - Article

SN - 0023-6438

VL - 31

SP - 237

EP - 244

JO - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

JF - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

ER -