-
1
-
-
0000060535
-
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
-
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
-
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
-
5
-
-
0031405438
-
Effect of tempering and end moisture content on the quality of micronized lentils
-
ARNTFIELD, S.D., SCANLON, M.B., MALCOLMSON, L.J., WATTS, B., RYLAND, D. and SAVOIE, V. 1997. Effect of tempering and end moisture content on the quality of micronized lentils. Food Res. Int. 5, 371-380.
-
(1997)
Food Res. Int.
, vol.5
, pp. 371-380
-
-
Arntfield, S.D.1
Scanlon, M.B.2
Malcolmson, L.J.3
Watts, B.4
Ryland, D.5
Savoie, V.6
-
6
-
-
0000135365
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
16
-
-
0025394109
-
Automation of a mattson bean cooker for testing the hard-to-cook defect in legume seeds
-
HENTGES, D.L., WEAVER, C.M., NIELSEN, S.S., WEAVER, L.R., EVANS, B.H. and JACOB, J.M. 1990b. Automation of a Mattson bean cooker for testing the hard-to-cook defect in legume seeds. Trans. Amer. Soc. Agr. Eng. 33, 625-628.
-
(1990)
Trans. Amer. Soc. Agr. Eng.
, vol.33
, pp. 625-628
-
-
Hentges, D.L.1
Weaver, C.M.2
Nielsen, S.S.3
Weaver, L.R.4
Evans, B.H.5
Jacob, J.M.6
-
17
-
-
84985180842
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
-
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)
-
-
-
33
-
-
0002630071
-
Micronization pretreatments for reducing the cooking time of lentils
-
SCANLON, M.G., MALCOLMSON, L.J., ARNTFIELD, S.D., WATTS, B., RYLAND, D. and PROKOPOWICH, D. 1998. Micronization pretreatments for reducing the cooking time of lentils. J. Sci. Food Agric. 76, 23-30.
-
(1998)
J. Sci. Food Agric.
, vol.76
, pp. 23-30
-
-
Scanlon, M.G.1
Malcolmson, L.J.2
Arntfield, S.D.3
Watts, B.4
Ryland, D.5
Prokopowich, D.6
-
34
-
-
84985083799
-
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
-
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
-
-
0002536762
-
Lentils quality -effects of artificial drying and six-month storage
-
TANG, J., SOKHANSANJ, S. and SOSULSKI, F.W. 1991. Lentils quality -Effects of artificial drying and six-month storage. Can. Inst. Food. Sci. Technol. J. 24, 283-286.
-
(1991)
Can. Inst. Food. Sci. Technol. J.
, vol.24
, pp. 283-286
-
-
Tang, J.1
Sokhansanj, S.2
Sosulski, F.W.3
-
37
-
-
0002422723
-
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
|