Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash--Part 2. Changes in Firmness,Histological Structure and Pectic Substances during Soaking in Pectin Extractants |
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| Authors: | Kayoko Ishii, Ai Teramoto, Hiroko Kuwada, Chihiro Nakazaki, Yuri Jibu, Mayumi Tabuchi, Michiko Fuchigami |
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| Affiliation: | [1]Department of Nutrition and Life Science, Fukuyama University, Fukuyama, Hirosima-ken, 729-0292, Japan; [2]Department of Health and Nutrition, Kanto Gakuin University, Yokohama, Kanagawa-ken, 236-8501, Japan; [3]Department of Nutritional Science, Okayama Prefectural University Soja, Okayama-ken, 719-1197, Japan |
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| Abstract: | Spaghetti squash, pectin, texture, histological structure, strand separation, soaking, pectin extractant. |
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| Keywords: | Spaghetti squash pectin texture histological structure strand separation soaking pectin extractant. |
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