PROTEIN DENATURATION AND STARCH GELATINIZATION IN HARD-TO-COOK BEANS

被引：33

作者：

GARCIAVELA, LA

STANLEY, DW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05974.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1284 / &

共 14 条

[1] THE INFLUENCE OF PROCESSING PARAMETERS ON FOOD PROTEIN FUNCTIONALITY .1. DIFFERENTIAL SCANNING CALORIMETRY AS AN INDICATOR OF PROTEIN DENATURATION [J].

ARNTFIELD, SD ;

MURRAY, ED .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (04) :289-294

[2] DIFFERENTIAL SCANNING CALORIMETRY IN FOOD RESEARCH - A REVIEW [J].

BILIADERIS, CG .

FOOD CHEMISTRY, 1983, 10 (04) :239-265

[3]

BRESSANI R, 1978, ADV LEGUME SCI

[4]

HINCKS MJ, 1986, J FOOD TECHNOL, V21, P731

[5] LIGNIFICATION - EVIDENCE FOR A ROLE IN HARD-TO-COOK BEANS [J].

HINCKS, MJ ;

STANLEY, DW .

JOURNAL OF FOOD BIOCHEMISTRY, 1987, 11 (01) :41-58

[6] HARD-TO-COOK DEFECT IN BLACK BEANS - SOAKING AND COOKING PROCESSES [J].

HINCKS, MJ ;

MCCANNEL, A ;

STANLEY, DW .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1987, 35 (04) :576-583

[7] HARD-TO-COOK DEFECT IN BLACK BEANS - PROTEIN AND STARCH CONSIDERATIONS [J].

HOHLBERG, AI ;

STANLEY, DW .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1987, 35 (04) :571-576

[8] KINETICS OF BEAN PROTEIN THERMAL-DENATURATION [J].

HOHLBERG, AI ;

STANLEY, DW .

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1987, 11 (01) :31-42

[9] THE CAUSE OF REDUCED COOKING RATE IN PHASEOLUS-VULGARIS FOLLOWING ADVERSE STORAGE-CONDITIONS [J].

JONES, PMB ;

BOULTER, D .

JOURNAL OF FOOD SCIENCE, 1983, 48 (02) :623-&

[10]

LUND DB, 1983, PHYSICAL PROPERTIES

← 1 2 →