메뉴 건너뛰기




Volumn 51, Issue 5, 1997, Pages 58-61

Storage proteins and hard-to-cook phenomenon in legume seeds

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0037597667     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article
Times cited : (10)

References (23)
  • 1
    • 84958374728 scopus 로고
    • Influence of time and conditions of storage on technological and nutritional properties of a dry bean (Phaseolus vulgaris, L.) variety Rosinha G2
    • Antunes, P.L. and Sgarbieri, V.C. 1979. Influence of time and conditions of storage on technological and nutritional properties of a dry bean (Phaseolus vulgaris, L.) variety Rosinha G2. J. Food Sci. 44: 1703-1706.
    • (1979) J. Food Sci. , vol.44 , pp. 1703-1706
    • Antunes, P.L.1    Sgarbieri, V.C.2
  • 3
    • 0005059577 scopus 로고
    • Cooking rates of dry beans as influenced by moisture content and temperature and time of storage
    • Burr, H.K., Kon, S., and Morris, H.J. 1968. Cooking rates of dry beans as influenced by moisture content and temperature and time of storage. Food Technol. 22: 336-338.
    • (1968) Food Technol. , vol.22 , pp. 336-338
    • Burr, H.K.1    Kon, S.2    Morris, H.J.3
  • 4
    • 0001415367 scopus 로고
    • Hard-to-cook phenomenon in legumes
    • El-Tabey Shehata, A.M. 1992. Hard-to-cook phenomenon in legumes. Food Rev. Intl. 8(2): 191-221.
    • (1992) Food Rev. Intl. , vol.8 , Issue.2 , pp. 191-221
    • El-Tabey Shehata, A.M.1
  • 5
    • 84985180842 scopus 로고
    • Changes of selected physical and chemical components in the development of the hard-to-cook bean defect
    • Hentges, D.L., Weaver, W.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, W.M.2    Nielsen, S.S.3
  • 6
    • 84986439454 scopus 로고
    • Lignification: Evidence for a role in hard-to-cook beans
    • Hincks, M.J. and Stanley, D.W. 1987. Lignification: evidence for a role in hard-to-cook beans. J. Food Biochem. 11: 41-58.
    • (1987) J. Food Biochem. , vol.11 , pp. 41-58
    • Hincks, M.J.1    Stanley, D.W.2
  • 7
    • 84889511019 scopus 로고
    • Economic evaluation of postharvest losses and utilization of hard-to-cook beans: A case study in Chile
    • Honlberg, A., Aguilera, J.M., and Diaz, R. 1991. Economic evaluation of postharvest losses and utilization of hard-to-cook beans: a case study in Chile. Ecology of Food & Nutrition 25: 275-286.
    • (1991) Ecology of Food & Nutrition , vol.25 , pp. 275-286
    • Honlberg, A.1    Aguilera, J.M.2    Diaz, R.3
  • 8
    • 0042381147 scopus 로고
    • Hard-to-cook defect in black beans. Protein and starch considerations
    • Hohlberg, A. and Stanley, D.W. 1987. Hard-to-cook defect in black beans. Protein and starch considerations. J. Agric. Food Chem. 35: 571-576.
    • (1987) J. Agric. Food Chem. , vol.35 , pp. 571-576
    • Hohlberg, A.1    Stanley, D.W.2
  • 9
    • 84987300596 scopus 로고
    • Hard-to-cook phenomenon in beans: Changes in protein electrophoretic patterns during storage
    • Hussain, A., Watts, B.M., and Bushuk, W. 1989. Hard-to-cook phenomenon in beans: changes in protein electrophoretic patterns during storage. J. Food Sci. 54(5): 1367-1380.
    • (1989) J. Food Sci. , vol.54 , Issue.5 , pp. 1367-1380
    • Hussain, A.1    Watts, B.M.2    Bushuk, W.3
  • 10
    • 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: 623-626, 649.
    • (1983) J. Food Sci. , vol.48 , pp. 623-626
    • Jones, P.M.B.1    Boulter, D.2
  • 11
    • 0001631912 scopus 로고
    • Binding of divalent cations to oligomeric fragments of pectin
    • Kohn, R. 1987. Binding of divalent cations to oligomeric fragments of pectin. Carbohydr. Res. 160: 343.
    • (1987) Carbohydr. Res. , vol.160 , pp. 343
    • Kohn, R.1
  • 12
    • 0029340267 scopus 로고
    • Cellular, biological, and physicochemical basis for the hard-to-cook defect in legume seeds
    • Liu, K.S. 1995. Cellular, biological, and physicochemical basis for the hard-to-cook defect in legume seeds. Crit. Rev. Food Sci. Nutri. 35(4) 263-298.
    • (1995) Crit. Rev. Food Sci. Nutri. , vol.35 , Issue.4 , pp. 263-298
    • Liu, K.S.1
  • 13
    • 84987291097 scopus 로고
    • Hard-to-cook defect in cowpeas: Storage-induced and treatment-induced development
    • Liu, K.S., Phillips, R.D., Hung, Y.-C., Shewfelt, R.L., and McWatters, K.H. 1992a. 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.S.1    Phillips, R.D.2    Hung, Y.-C.3    Shewfelt, R.L.4    McWatters, K.H.5
  • 14
    • 3843108127 scopus 로고
    • Development of hard-to-cook defect in cowpeas: Role of pectin methylesterase
    • Liu, K.S., Phillips, R.D., and Hung, Y.-C. 1992b. Development of hard-to-cook defect in cowpeas: role of pectin methylesterase. J. Agric. Food Chem. 40: 949-952.
    • (1992) J. Agric. Food Chem. , vol.40 , pp. 949-952
    • Liu, K.S.1    Phillips, R.D.2    Hung, Y.-C.3
  • 15
    • 0007843337 scopus 로고
    • Protein insolubilization and thermal destabilization during storage as related to hard-to-cook defect in cowpeas
    • Liu, K.S., McWatters, K.H., and Phillips, R.D. 1992c. Protein insolubilization and thermal destabilization during storage as related to hard-to-cook defect in cowpeas. J. Agric. Food Chem. 40: 2483-2487.
    • (1992) J. Agric. Food Chem. , vol.40 , pp. 2483-2487
    • Liu, K.S.1    McWatters, K.H.2    Phillips, R.D.3
  • 16
    • 0005608408 scopus 로고
    • Mechanism of pectin change during soaking and cooking as related to hard-to-cook defect in cowpeas
    • Liu, K.S., Phillips, R.D., and McWatters, K.H. 1993a. Mechanism of pectin change during soaking and cooking as related to hard-to-cook defect in cowpeas. J. Agric. Food Chem. 41:1476-1480.
    • (1993) J. Agric. Food Chem. , vol.41 , pp. 1476-1480
    • Liu, K.S.1    Phillips, R.D.2    McWatters, K.H.3
  • 17
    • 0003108743 scopus 로고
    • Mechanism of hard-to-cook defect in cowpeas: Verification via microstructure examination
    • Liu, K.S., Hung, Y.-C, Phillips, R.D. 1993b. Mechanism of hard-to-cook defect in cowpeas: verification via microstructure examination. Food Structure 12(1): 51-58.
    • (1993) Food Structure , vol.12 , Issue.1 , pp. 51-58
    • Liu, K.S.1    Hung, Y.-C.2    Phillips, R.D.3
  • 18
    • 0001195965 scopus 로고
    • Protein bodies
    • Chpt. 14 Academic Press, Inc.
    • Lott, J.N.A. 1980. Protein bodies. Chpt. 14 in "The Biochemistry of Plants," Vol. 1, pp. 589-623. Academic Press, Inc.
    • (1980) The Biochemistry of Plants , vol.1 , pp. 589-623
    • Lott, J.N.A.1
  • 19
    • 0002610784 scopus 로고
    • The cookability of yellow peas: A colloid-chemical and biological study
    • Mattson, S. 1946. The cookability of yellow peas: a colloid-chemical and biological study. Acta Agric. Suec. 2: 185-231.
    • (1946) Acta Agric. Suec. , vol.2 , pp. 185-231
    • Mattson, S.1
  • 20
    • 84985204537 scopus 로고
    • Relationship 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. Relationship 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
  • 21
  • 22
    • 0040644356 scopus 로고
    • Protein denaturation during model storage studies of soybeans and meals
    • Saio, K., Kobayakawa, K., and Kito, M. 1982. Protein denaturation during model storage studies of soybeans and meals. Cereal Chem. 59(5): 408-412.
    • (1982) Cereal Chem. , vol.59 , Issue.5 , pp. 408-412
    • Saio, K.1    Kobayakawa, K.2    Kito, M.3
  • 23
    • 84986431065 scopus 로고
    • A review of textural defects in cooked reconstituted legumes - The influence of structure and composition
    • Stanley, D.W. and Aguilera, J.M. 1985. A review of textural defects in cooked reconstituted legumes - the influence of structure and composition. J. Food Biochem. 9: 277-323.
    • (1985) J. Food Biochem. , vol.9 , pp. 277-323
    • Stanley, D.W.1    Aguilera, J.M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.