Comparison of Methods Used to Characterize Water Imbibition in Hard‐To‐Cook Beans
- 1 March 1989
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 54 (2), 326-329
- https://doi.org/10.1111/j.1365-2621.1989.tb03073.x
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Hard-to-cook defect in black beans. Soaking and cooking processesJournal of Agricultural and Food Chemistry, 1987
- Hard-to-cook defect in black beans. Protein and starch considerationsJournal of Agricultural and Food Chemistry, 1987
- LIGNIFICATION: EVIDENCE FOR A ROLE IN HARD-TO-COOK BEANSJournal of Food Biochemistry, 1987
- A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES ?THE INFLUENCE OF STRUCTURE AND COMPOSITIONJournal of Food Biochemistry, 1985
- Relationships Between the Hard‐to‐Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and MineralsJournal of Food Science, 1984
- The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage ConditionsJournal of Food Science, 1983
- Hard‐to‐Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking TimeJournal of Food Science, 1981
- INFLUENCE OF TIME AND CONDITIONS OF STORAGE ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF A DRY BEAN (Phaseolus vulgaris, L.) VARIETY ROSINHA G2Journal of Food Science, 1979
- Transient Changes During Soybean ImbibitionPlant Physiology, 1977
- SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS. Effects of Cooking on the Cellular Structure of Cotyledons in Rehydrated Large Lima BeansJournal of Food Science, 1974