Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes

Food Chemistry

Volumn 55, Issue 1, 1996, Pages 49-53

  Chang, Chi Yue ^a   Liao, Hsiu Jiuan ^a   Wu, Tzong Pei ^b  

^a DA YEH UNIVERSITY   (Taiwan)

^b China Grain Products R and D Institute   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

CALCIUM; CALCIUM ION; MAGNESIUM; MAGNESIUM ION; PECTIN; WATER;

ARTICLE; BEAN; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; ESTERIFICATION; FOOD COMPOSITION; SOLUBILITY; VEGETABLE;

EID: 0029586861     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00084-4     Document Type: Article

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