메뉴 건너뛰기




Volumn 31, Issue 4, 2000, Pages 391-405

Evaluation of lentil texture measurements by compression testing

Author keywords

[No Author keywords available]

Indexed keywords

LENS CULINARIS;

EID: 0034347739     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2000.tb00298.x     Document Type: Review
Times cited : (6)

References (37)
  • 1
    • 0000060535 scopus 로고
    • Effect of infrared heat processing on rehydration rate and cooking of phaseolus vulgaris (var. Pinto)
    • ABDUL-KADIR, R., BARGMAN, R.J. and RUPNOW, J.H. 1990. Effect of infrared heat processing on rehydration rate and cooking of Phaseolus vulgaris (var. pinto). J. Food Sci 55, 1472-1473.
    • (1990) J. Food Sci , vol.55 , pp. 1472-1473
    • Abdul-Kadir, R.1    Bargman, R.J.2    Rupnow, J.H.3
  • 2
    • 0002629762 scopus 로고
    • A kinetic interpretation of textural changes in black beans during prolonged storage
    • AGUILERA, J.M. and BALLIVIAN, A. 1987. A kinetic interpretation of textural changes in black beans during prolonged storage. J. Food Sci. 52, 691-718.
    • (1987) J. Food Sci. , vol.52 , pp. 691-718
    • Aguilera, J.M.1    Ballivian, A.2
  • 3
    • 84986473962 scopus 로고
    • A review of textural defects in cooked reconstituted legumes - The influence of storage and processing
    • AGUILERA, J.M. and STANLEY, D.W. 1985. A review of textural defects in cooked reconstituted legumes - the influence of storage and processing. J. Food Processing Preservation 9, 145-169.
    • (1985) J. Food Processing Preservation , vol.9 , pp. 145-169
    • Aguilera, J.M.1    Stanley, D.W.2
  • 6
    • 0000135365 scopus 로고
    • Composition and quality of lentil (lens culinaris medik): A review
    • BHATTY, R.S. 1988. Composition and quality of lentil (Lens culinaris Medik): A review. Can. Inst. Food Sci. Technol. J. 21, 144-160.
    • (1988) Can. Inst. Food Sci. Technol. J. , vol.21 , pp. 144-160
    • Bhatty, R.S.1
  • 7
    • 0002629764 scopus 로고
    • Cooking quality of lentils: The role of structure and composition of cell walls
    • BHATTY, R.S. 1990. Cooking quality of lentils: The role of structure and composition of cell walls. J. Agric. Food Chem. 38, 376-383.
    • (1990) J. Agric. Food Chem. , vol.38 , pp. 376-383
    • Bhatty, R.S.1
  • 8
    • 0001220315 scopus 로고
    • Comparison of the cooking quality of laird and commercial chilean lentils grown in the canadian prairies
    • BHATTY, R.S., NIELSEN, M.A. and SLINKARD, A.E. 1983. Comparison of the cooking quality of laird and commercial Chilean lentils grown in the Canadian prairies. Can. Inst. Food Sci. Technol. J. 16, 104-110.
    • (1983) Can. Inst. Food Sci. Technol. J. , vol.16 , pp. 104-110
    • Bhatty, R.S.1    Nielsen, M.A.2    Slinkard, A.E.3
  • 9
    • 0000567143 scopus 로고
    • Relationship between phytic acid and cooking quality in lentil
    • BHATTY, R.S. and SLINKARD, A.E. 1989. Relationship between phytic acid and cooking quality in lentil. Can. Inst. Food Sci. Technol. J. 22, 137-142.
    • (1989) Can. Inst. Food Sci. Technol. J. , vol.22 , pp. 137-142
    • Bhatty, R.S.1    Slinkard, A.E.2
  • 10
    • 84986840511 scopus 로고
    • Effect of soaking and boiling treatments on the quality of winged bean seed
    • BUCKLE, K.A. and SAMBUDI, H. 1990. Effect of soaking and boiling treatments on the quality of winged bean seed. J. Sci. Food Agric. 53, 379-388.
    • (1990) J. Sci. Food Agric. , vol.53 , pp. 379-388
    • Buckle, K.A.1    Sambudi, H.2
  • 11
    • 0001130624 scopus 로고
    • Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (phaseolus vulgaris)
    • DE LEÓN, L.F., ELÍAS, L.G. and BRESSANI, R. 1992. Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris). Food Res. Int. 25, 131-136.
    • (1992) Food Res. Int. , vol.25 , pp. 131-136
    • De León, L.F.1    Elías, L.G.2    Bressani, R.3
  • 12
    • 38249015422 scopus 로고
    • Hard-to-cook defect in black beans: The contribution of proteins to salt soaking effects
    • DEL VALLE, J.M., COTTRELL, T.J., JACKMAN, R.L. and STANLEY, D.W. 1992. Hard-to-cook defect in black beans: The contribution of proteins to salt soaking effects. Food Res. Int. 25, 429-436.
    • (1992) Food Res. Int. , vol.25 , pp. 429-436
    • Del Valle, J.M.1    Cottrell, T.J.2    Jackman, R.L.3    Stanley, D.W.4
  • 13
    • 0002585726 scopus 로고
    • Hard-to-cook defect in black beans: The effect of soaking in various aqueous salt solutions
    • GARCIA-VELA, L.A., DEL VALLE, J.M. and STANLEY, D.W. 1991. Hard-to-cook defect in black beans: The effect of soaking in various aqueous salt solutions. Can. Inst. Food Sci. Technol. J. 24, 60-67.
    • (1991) Can. Inst. Food Sci. Technol. J. , vol.24 , pp. 60-67
    • Garcia-Vela, L.A.1    Del Valle, J.M.2    Stanley, D.W.3
  • 14
    • 84987322815 scopus 로고
    • Protein denaturation and starch gelatinization in hard-to-cook beans
    • GARCIA-VELA, L.A. and STANLEY, D.W. 1989. Protein denaturation and starch gelatinization in hard-to-cook beans. J. Food Sci. 54, 1284-1292.
    • (1989) J. Food Sci. , vol.54 , pp. 1284-1292
    • Garcia-Vela, L.A.1    Stanley, D.W.2
  • 15
    • 84985204359 scopus 로고
    • Reversibility of the hard-to-cook defect in dry beans (phaseolus vulgaris) and cowpeas (vigna unguiculata)
    • HENTGES, D.L., WEAVER, C.M. and NIELSEN, S.S. 1990a. Reversibility of the hard-to-cook defect in dry beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata). J. Food Sci. 55, 1474, 1476.
    • (1990) J. Food Sci. , vol.55 , pp. 1474
    • Hentges, D.L.1    Weaver, C.M.2    Nielsen, S.S.3
  • 17
    • 84985180842 scopus 로고
    • Changes of selected physical and chemical components in the development of the hard-to-cook bean defect
    • HENTGES, D.L., WEAVER, C.M. and NIELSEN, S.S. 1991. Changes of selected physical and chemical components in the development of the hard-to-cook bean defect. J. Food Sci. 56, 436-442.
    • (1991) J. Food Sci. , vol.56 , pp. 436-442
    • Hentges, D.L.1    Weaver, C.M.2    Nielsen, S.S.3
  • 18
    • 84985200212 scopus 로고
    • Hard-to-cook phenomenon in beans: Effects of accelerated storage on water absorption and cooking time
    • JACKSON, G.M. and VARRIANO-MARSTON, E. 1981. Hard-to-cook phenomenon in beans: Effects of accelerated storage on water absorption and cooking time. J. Food Sci. 46, 799-803.
    • (1981) J. Food Sci. , vol.46 , pp. 799-803
    • Jackson, G.M.1    Varriano-Marston, E.2
  • 19
    • 85024959447 scopus 로고
    • The cause of reduced cooking rate in phaseolus vulgaris following adverse storage conditions
    • JONES, P.M.B. and BOULTER, D. 1983. The cause of reduced cooking rate in Phaseolus vulgaris following adverse storage conditions. J. Food Sci. 48, 623-625, 649.
    • (1983) J. Food Sci. , vol.48 , pp. 623-625
    • Jones, P.M.B.1    Boulter, D.2
  • 20
    • 84990001206 scopus 로고
    • Pectic substances of dry beans and their possible correlation with cooking time
    • KON, S. 1968. Pectic substances of dry beans and their possible correlation with cooking time. J. Food Sci. 33, 437-438.
    • (1968) J. Food Sci. , vol.33 , pp. 437-438
    • Kon, S.1
  • 21
    • 84985265253 scopus 로고
    • Effect of soaking temperature on cooking and nutritional quality of beans
    • KON, S. 1979. Effect of soaking temperature on cooking and nutritional quality of beans. J. Food Sci. 44, 1329-1334, 1340.
    • (1979) J. Food Sci. , vol.44 , pp. 1329-1334
    • Kon, S.1
  • 22
    • 84987291097 scopus 로고
    • Hard-to-cook defect in cowpeas: Storage-induced and treatment induced development
    • LIU, K., PHILLIPS, R.D., HUNG, Y.-C., SHEWFELT, R.L. and MCWATTERS, K.H. 1992. Hard-to-cook defect in cowpeas: storage-induced and treatment induced development. J. Food Sci. 57, 1155-1160.
    • (1992) J. Food Sci. , vol.57 , pp. 1155-1160
    • Liu, K.1    Phillips, R.D.2    Hung, Y.-C.3    Shewfelt, R.L.4    McWatters, K.H.5
  • 23
    • 0002610784 scopus 로고
    • The cookability of yellow peas. A colloid-chemical and biochemical study
    • MATTSON, S. 1946. The cookability of yellow peas. A colloid-chemical and biochemical study. Acta. Agr. Scand II 2, 185-231.
    • (1946) Acta. Agr. Scand II , vol.2 , pp. 185-231
    • Mattson, S.1
  • 24
    • 84985108646 scopus 로고
    • Heat treatment: A process to control the development of the hard-to-cook phenomenon in black beans (phaseolus vulgaris)
    • MOLINA, M.R., BATEN, M.A., GOMEZ-BRENES, R.A., KING, K.W. and BRESSANI, R. 1976. Heat treatment: A process to control the development of the hard-to-cook phenomenon in black beans (Phaseolus vulgaris). J. Food Sci. 41, 661-666.
    • (1976) J. Food Sci. , vol.41 , pp. 661-666
    • Molina, M.R.1    Baten, M.A.2    Gomez-Brenes, R.A.3    King, K.W.4    Bressani, R.5
  • 25
    • 84985204537 scopus 로고
    • Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid and minerals
    • MOSCOSO, W., BOURNE, M.C. and HOOD, L.F. 1984. Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid and minerals. J. Food Sci. 49, 1577-1583.
    • (1984) J. Food Sci. , vol.49 , pp. 1577-1583
    • Moscoso, W.1    Bourne, M.C.2    Hood, L.F.3
  • 26
    • 84985180886 scopus 로고
    • Comparison of methods used to characterize water imbibition in hard-to-cook beans
    • PLHAK, L.C., CALDWELL, K.B. and STANLEY, D.W. 1989. Comparison of methods used to characterize water imbibition in hard-to-cook beans. J. Food Sci. 54, 326-329, 336.
    • (1989) J. Food Sci. , vol.54 , pp. 326-329
    • Plhak, L.C.1    Caldwell, K.B.2    Stanley, D.W.3
  • 27
    • 0000464799 scopus 로고
    • Effect of cultivar, growing location, moisture and phytate content on the cooking times of freshly harvested navy beans
    • PROCTOR, J.P. and WATTS, B. 1987a. Effect of cultivar, growing location, moisture and phytate content on the cooking times of freshly harvested navy beans. Can. J. Plant Sci. 67, 923-926.
    • (1987) Can. J. Plant Sci. , vol.67 , pp. 923-926
    • Proctor, J.P.1    Watts, B.2
  • 28
    • 0001895295 scopus 로고
    • Development of a modified mattson bean cooker procedure based on sensory panel cookability evaluation
    • PROCTOR, J.P. and WATTS, B. 1987b. Development of a modified Mattson bean cooker procedure based on sensory panel cookability evaluation. Can. Inst. Food Sci. Technol. J. 20, 9-14.
    • (1987) Can. Inst. Food Sci. Technol. J. , vol.20 , pp. 9-14
    • Proctor, J.P.1    Watts, B.2
  • 29
    • 84985221120 scopus 로고
    • Quick-cooking lima and other dry beans
    • ROCKLAND, L.B. and METZLER, E.A. 1967. Quick-cooking lima and other dry beans. Food Technology 21(3), 26A-30A.
    • (1967) Food Technology , vol.21 , Issue.3
    • Rockland, L.B.1    Metzler, E.A.2
  • 30
    • 84982366083 scopus 로고
    • Constitution of leguminous seeds VII. - Ease of cooking field peas (pisum sativum l.) in relation to phytic acid content and calcium diffusion
    • ROSENBAUM, T.M. and BAKER, B.E. 1969. Constitution of leguminous seeds VII. - Ease of cooking field peas (Pisum sativum L.) in relation to phytic acid content and calcium diffusion. J. Sci. Food Agric. 20, 709-712.
    • (1969) J. Sci. Food Agric. , vol.20 , pp. 709-712
    • Rosenbaum, T.M.1    Baker, B.E.2
  • 31
    • 0002908961 scopus 로고
    • Effect of storage time, relative humidity and temperature on the cookability of whole red kidney beans and on the cell wall components of cotyledons
    • ROZO, C., BOURNE, M.C., HOOD, L.F. and VAN SOEST, P.J. 1990. Effect of storage time, relative humidity and temperature on the cookability of whole red kidney beans and on the cell wall components of cotyledons. Can. Inst. Food Sci. Technol. J. 23, 72-75.
    • (1990) Can. Inst. Food Sci. Technol. J. , vol.23 , pp. 72-75
    • Rozo, C.1    Bourne, M.C.2    Hood, L.F.3    Van Soest, P.J.4
  • 32
    • 0002616890 scopus 로고
    • SAS User's Guide. Statistics Version 6. SAS Institute Inc., Cary, NC.
    • SAS. 1989. SAS User's Guide. Statistics Version 6. SAS Institute Inc., Cary, NC.
    • (1989)
  • 34
    • 84985083799 scopus 로고
    • Effects of soaking time and cooking conditions on texture and microstructure of cowpeas (vigna unguiculata)
    • SEFA-DEDEH, S., STANLEY, D.W. and VOISEY, P.W. 1978. Effects of soaking time and cooking conditions on texture and microstructure of cowpeas (Vigna unguiculata). J. Food Sci. 43, 1832-1838.
    • (1978) J. Food Sci. , vol.43 , pp. 1832-1838
    • Sefa-Dedeh, S.1    Stanley, D.W.2    Voisey, P.W.3
  • 35
    • 84981440808 scopus 로고
    • Seed coat effects in cooked reconstituted bean texture
    • STANLEY, D.W., WU, X. and PLHAK, L.C. 1989. Seed coat effects in cooked reconstituted bean texture. J. Texture Studies 20, 419-429.
    • (1989) J. Texture Studies , vol.20 , pp. 419-429
    • Stanley, D.W.1    Wu, X.2    Plhak, L.C.3
  • 36
  • 37
    • 0002422723 scopus 로고
    • Texture of baked beans - A comparison of several methods of measurement
    • VOISEY, P.W. and LARMOND, E. 1971. Texture of baked beans - a comparison of several methods of measurement. J. Texture Studies 2, 96-109.
    • (1971) J. Texture Studies , vol.2 , pp. 96-109
    • Voisey, P.W.1    Larmond, E.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.