메뉴 건너뛰기




Volumn 30, Issue 3, 1997, Pages 312-319

Application of dynamic mechanical thermal analysis to the investigation of hard-to-cook defect in legumes

Author keywords

Hard to cook defect; stiffness; bean; cotyledon; testa

Indexed keywords

PHASEOLUS (ANGIOSPERM);

EID: 0031145032     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0185     Document Type: Article
Times cited : (14)

References (24)
  • 1
    • 84986431065 scopus 로고
    • A review of textural defects in cooked reconstituted legumes - The influences of structure and composition
    • STANLEY D. W., AGUILERA J. M. A review of textural defects in cooked reconstituted legumes - the influences of structure and composition. Journal of Food Biochemistry. 9:1985;277-323.
    • (1985) Journal of Food Biochemistry , vol.9 , pp. 277-323
    • Stanley, D.W.1    Aguilera, J.M.2
  • 3
    • 85024959447 scopus 로고
    • The cause of reduced cooking rate inPhaseolus vulgaris
    • JONES P. M. B., BOULTER D. The cause of reduced cooking rate inPhaseolus vulgaris. Journal of Food Science. 48:1983;623-627.
    • (1983) Journal of Food Science , vol.48 , pp. 623-627
    • Jones, P.M.B.1    Boulter, D.2
  • 4
    • 84981470157 scopus 로고
    • Structural and chemical bases for the texture of plant foodstuffs
    • ILKER R., SCZESNIAK A. S. Structural and chemical bases for the texture of plant foodstuffs. Journal of Texture Studies. 21:1990;1-36.
    • (1990) Journal of Texture Studies , vol.21 , pp. 1-36
    • Ilker, R.1    Sczesniak, A.S.2
  • 7
    • 38249015719 scopus 로고
    • A possible role for condensed tannins in bean hardening
    • STANLEY D. W. A possible role for condensed tannins in bean hardening. Food Research International. 25:1992;187-192.
    • (1992) Food Research International , vol.25 , pp. 187-192
    • Stanley, D.W.1
  • 9
    • 0000071797 scopus 로고
    • Applications of mechanical spectroscopy to the study of glassy biopolymers and related systems
    • Nottingham: Nottingham University Press
    • KALICHEVSKY M. T., BLANSHARD J. M. V., MARSH R. D. L. Applications of mechanical spectroscopy to the study of glassy biopolymers and related systems. The Glassy State in Foods. 1993;Nottingham University Press, Nottingham.
    • (1993) The Glassy State in Foods
    • Kalichevsky, M.T.1    Blanshard, J.M.V.2    Marsh, R.D.L.3
  • 10
    • 0029321524 scopus 로고
    • Influence of the interaction zone between coating and paper on the dynamic mechanical properties of a coated paper
    • HAGEN R., SALMÉN L. Influence of the interaction zone between coating and paper on the dynamic mechanical properties of a coated paper. Journal of Materials Science. 30:1995;2821-2828.
    • (1995) Journal of Materials Science , vol.30 , pp. 2821-2828
    • Hagen, R.1    Salmén, L.2
  • 11
    • 0002722087 scopus 로고
    • Pharmaceutical applications of dynamic mechanical thermal analysis
    • CRAIG D. Q. M., JOHNSON F. A. Pharmaceutical applications of dynamic mechanical thermal analysis. Thermochimica Acta. 248:1995;97-115.
    • (1995) Thermochimica Acta , vol.248 , pp. 97-115
    • Craig, D.Q.M.1    Johnson, F.A.2
  • 12
    • 0001709105 scopus 로고
    • Humidity Control in the Laboratory using salt solutions - A review
    • YOUNG J. F. Humidity Control in the Laboratory using salt solutions - a review. Journal of Applied Chemistry. 17:1967;241-245.
    • (1967) Journal of Applied Chemistry , vol.17 , pp. 241-245
    • Young, J.F.1
  • 13
    • 84985200212 scopus 로고
    • Hard-to-cook phenomenon in beans: Effects of accelerated storage on water absorption and cooking time
    • JACKSON G. M., VARRIANO-MARSTON E. Hard-to-cook phenomenon in beans: Effects of accelerated storage on water absorption and cooking time. Journal of Food Science. 46:1981;799-803.
    • (1981) Journal of Food Science , vol.46 , pp. 799-803
    • Jackson, G.M.1    Varriano-Marston, E.2
  • 14
    • 0028366587 scopus 로고
    • A fast laboratory procedure to assess the hard-to-cook tendency of common bean varieties
    • REYEMORENO C., PAREDELÓPEZ O., BARRADAS I. A fast laboratory procedure to assess the hard-to-cook tendency of common bean varieties. Food Chemistry. 49:1994;187-190.
    • (1994) Food Chemistry , vol.49 , pp. 187-190
    • Reyemoreno, C.1    Paredelópez, O.2    Barradas, I.3
  • 15
    • 0010964607 scopus 로고
    • Viscoelastic properties of secondary cell walls
    • R.D. PRESTON. London: Chapman and Hall Ltd
    • PRESTON R. D. Viscoelastic properties of secondary cell walls. PRESTON R. D. The Physical Biology of Plant Cell Wall. 1974;Chapman and Hall Ltd, London.
    • (1974) The Physical Biology of Plant Cell Wall
    • Preston, R.D.1
  • 16
    • 0029452803 scopus 로고
    • Mechanical properties of wheatflake components
    • GEORGET D. M. R., SMITH A. C. Mechanical properties of wheatflake components. Carbohydrate Polymers. 28:1995;305-311.
    • (1995) Carbohydrate Polymers , vol.28 , pp. 305-311
    • Georget, D.M.R.1    Smith, A.C.2
  • 17
    • 0027098413 scopus 로고
    • A study of the effect of water on the glass transition of 1:1 mixtures of amylopectin, casein and gluten using DSC and DMTA
    • KALICHEVSKY M. T., BLANSHARD J. M. V. A study of the effect of water on the glass transition of 1:1 mixtures of amylopectin, casein and gluten using DSC and DMTA. Carbohydrate Polymers. 19:1992;271-278.
    • (1992) Carbohydrate Polymers , vol.19 , pp. 271-278
    • Kalichevsky, M.T.1    Blanshard, J.M.V.2
  • 18
    • 0002737539 scopus 로고
    • A comparative study of normal and hard-to-cook brazilian common bean (Phaseolus vulgaris
    • GARCIA E., LAJOLO F. M., SWANSON B. G. A comparative study of normal and hard-to-cook brazilian common bean (Phaseolus vulgaris. Food Structure. 12:1993;147-154.
    • (1993) Food Structure , vol.12 , pp. 147-154
    • Garcia, E.1    Lajolo, F.M.2    Swanson, B.G.3
  • 21
    • 0003108743 scopus 로고
    • Mechanism of hard-to-cook defect in cowpeas: Verification via microstructure examination
    • LIU K., HUNG Y-C., PHILLIPS R. D. Mechanism of hard-to-cook defect in cowpeas: verification via microstructure examination. Food Structure. 12:1993;51-58.
    • (1993) Food Structure , vol.12 , pp. 51-58
    • Liu, K.1    Hung, Y.-C.2    Phillips, R.D.3
  • 22
    • 0000813662 scopus 로고
    • Microstructure and water uptake of Phaseolus and Winged Beans
    • DESHPANDE S. S., CHERYAN M. Microstructure and water uptake of Phaseolus and Winged Beans. Journal of Food Science. 51:1986;1218-1223.
    • (1986) Journal of Food Science , vol.51 , pp. 1218-1223
    • Deshpande, S.S.1    Cheryan, M.2
  • 23
    • 84981440808 scopus 로고
    • Seed coat effects in cooked reconstituted bean texture
    • STANLEY D. W., WU X., PLHAK L. C. Seed coat effects in cooked reconstituted bean texture. Journal of Texture Studies. 20:1989;419-429.
    • (1989) Journal of Texture Studies , vol.20 , pp. 419-429
    • Stanley, D.W.1    Wu, X.2    Plhak, L.C.3
  • 24
    • 0000879333 scopus 로고
    • Physicochemical characteristics of 18 cultivars of nigerian cowpeas (v.uniguiculata
    • AKINYELE I. O., ONIGBINDE A. O., HUSSAIN M. A., OMOLOLU A. Physicochemical characteristics of 18 cultivars of nigerian cowpeas (v.uniguiculata. Journal of Food Science. 51:1986;1483-1485.
    • (1986) Journal of Food Science , vol.51 , pp. 1483-1485
    • Akinyele, I.O.1    Onigbinde, A.O.2    Hussain, M.A.3    Omololu, A.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.