MODELING of BEAN HARDENING KINETICS DURING STORAGE
- 1 April 1993
- journal article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 17 (2) , 119-137
- https://doi.org/10.1111/j.1745-4549.1993.tb00229.x
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Hard-to-cook defect in black beans: hardening rates, water imbibition and multiple mechanism hypothesisFood Research International, 1992
- Hard-To-Cook Defect in Black Beans — Peroxidase Characterization and Effect of Heat Pretreatment and Storage Conditions on Enzyme InactivationCanadian Institute of Food Science and Technology Journal, 1989
- Storage Induced Changes of Phenolic Acids and the Development of Hard‐To‐Cook in Dry Beans (Phaseolus vulgaris var. Seafarer)Journal of Food Science, 1989
- Hard-to-cook defect in black beans. Protein and starch considerationsJournal of Agricultural and Food Chemistry, 1987
- A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged StorageJournal of Food Science, 1987
- LIGNIFICATION: EVIDENCE FOR A ROLE IN HARD-TO-COOK BEANSJournal of Food Biochemistry, 1987
- Multiple mechanisms of bean hardeningInternational Journal of Food Science & Technology, 1986
- The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage ConditionsJournal of Food Science, 1983
- HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)Journal of Food Science, 1976
- Cooking quality of pulsesJournal of the Science of Food and Agriculture, 1967