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      Changes in cell wall stiffness and microstructure in ultrasonically treated apple

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      Journal of Food Engineering
      Elsevier BV

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          New method for quantitative determination of uronic acids.

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            Pectin-induced changes in cell wall mechanics underlie organ initiation in Arabidopsis.

            Tissue mechanics have been shown to play a key role in the regulation of morphogenesis in animals [1-4] and may have an equally important role in plants [5-9]. The aerial organs of plants are formed at the shoot apical meristem following a specific phyllotactic pattern [10]. The initiation of an organ from the meristem requires a highly localized irreversible surface deformation, which depends on the demethylesterification of cell wall pectins [11]. Here, we used atomic force microscopy (AFM) to investigate whether these chemical changes lead to changes in tissue mechanics. By mapping the viscoelasticity and elasticity in living meristems, we observed increases in tissue elasticity, correlated with pectin demethylesterification, in primordia and at the site of incipient organs. Measurements of tissue elasticity at various depths showed that, at the site of incipient primordia, the first increases occurred in subepidermal tissues. The results support the following causal sequence of events: (1) demethylesterification of pectin is triggered in subepidermal tissue layers, (2) this contributes to an increase in elasticity of these layers-the first observable mechanical event in organ initiation, and (3) the process propagates to the epidermis during the outgrowth of the organ. Copyright © 2011 Elsevier Ltd. All rights reserved.
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              Applications of ultrasound in analysis, processing and quality control of food: A review

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                Journal
                Journal of Food Engineering
                Journal of Food Engineering
                Elsevier BV
                02608774
                March 2017
                March 2017
                : 197
                : 1-8
                Article
                10.1016/j.jfoodeng.2016.10.028
                2b08e893-c5d8-4478-bb3a-27fdadc1ff3a
                © 2017

                https://www.elsevier.com/tdm/userlicense/1.0/

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