最終更新日:2022/12/24
The changes in texture that occur during ripening and cooking result from changes in the cell-wall materials, in particular the cement carbohydrates. One group is the hemicelluloses, which form strengthening cross-links between celluloses. They are built up from glucose and xylose sugars, and can be partly dissolved and removed from cell walls during cooking.
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The
changes
in
texture
that
occur
during
ripening
and
cooking
result
from
changes
in
the
cell-wall
materials,
in
particular
the
cement
carbohydrates.
One
group
is
the
hemicelluloses,
which
form
strengthening
cross-links
between
celluloses.
They
are
built
up
from
glucose
and
xylose
sugars,
and
can
be
partly
dissolved
and
removed
from
cell
walls
during
cooking.