HARD-TO-COOK PHENOMENON IN BEANS - EFFECTS OF ACCELERATED STORAGE ON WATER-ABSORPTION AND COOKING TIME

被引：120

|

作者：

JACKSON, GM

VARRIANOMARSTON, E

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15351.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：799 / 803

页数：5

相关论文

共 49 条

[41] High temperature and humidity storage alter starch properties of faba (Vicia faba) and adzuki beans ( Vigna angularis) associated with hard-to-cook quality
Perera, Dilini
Jia, Bin
Devkota, Lavaraj
Bhattarai, Surya P.
Panozzo, Joe
Dhital, Sushil
CARBOHYDRATE POLYMERS, 2025, 351
[42] Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans
Nafiseh Zamindar
Mohamad Shahedi Baghekhandan
Ali Nasirpour
Mahmoud Sheikhzeinoddin
Journal of Food Science and Technology, 2013, 50 : 108 - 114
[43] Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans
Zamindar, Nafiseh
Baghekhandan, Mohamad Shahedi
Nasirpour, Ali
Sheikhzeinoddin, Mahmoud
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2013, 50 (01): : 108 - 114
[44] EFFECTS OF STARCH DAMAGE AND WATER-ABSORPTION ON THE ALVEOGRAPH PROPERTIES OF CANADIAN HARD RED SPRING WHEATS
PRESTON, KR
KILBORN, RH
DEXTER, JE
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1987, 20 (02): : 75 - 80
[45] EFFECTS OF LEACHATE ACCUMULATION DURING HYDRATION IN A THERMAL-SCREW BLANCHER ON THE WATER-ABSORPTION AND COOKED TEXTURE OF NAVY BEANS
NELSON, LR
HSU, KH
JOURNAL OF FOOD SCIENCE, 1985, 50 (03) : 782 - 788
[46] Effect of storage and chemical treatment on cooking time and water absorption of chickpea (Cicer arietinum L)
Gulati, N
Sood, DR
Waldia, RS
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1997, 34 (03): : 233 - 236
[47] Genetic analysis and interrelationships between traits for cooking time, water absorption, and protein and tannin content of Andean dry beans
Elia, FM
Hosfield, GL
Kelly, JD
Uebersax, MA
JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 1997, 122 (04) : 512 - 518
[48] CHEMICAL STUDIES ON ANN MANUFACTURE USING BEANS CONTAINING CYANOGENIC COMPOUNDS .3. EFFECT OF TEMPERATURE AND RELATIVE-HUMIDITY ON THE MOISTURE-CONTENT, THE RATE OF WATER-ABSORPTION AND THE LIBERATION RATIO OF HCN OF BUTTER BEANS CONTAINING CYANOGENIC COMPOUNDS DURING STORAGE
TSUJI, M
HARAKAWA, M
KOMIYAMA, Y
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1981, 28 (03): : 157 - 159
[49] EFFECTS OF TEMPERATURE AND PROTEIN-CONTENT ON PHYSICAL-PROPERTIES OF PASTA MADE FROM RICE ENRICHED WITH SOYBEAN BY EXTRUSION-COOKING .1. EFFECT ON WATER-ABSORPTION AND SOLUBILITY EMPLOYING RESPONSE-SURFACE ANALYSIS
LICETI, AE
ELDASH, AA
BIELE, J
NAHRUNG-FOOD, 1995, 39 (03): : 203 - 208

← 1 2 3 4 5 →