Analysis of Hard-to-Cook Red and Black Common Beans Using Fourier Transform Infrared Spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 6, 2004, Pages 1470-1477

  Maurer, Giselle A ^a   Ozen, Banu F ^a   Mauer, Lisa J ^a   Nielsen, S Suzanne ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Bean extraction; Common beans; FT IR; Hard to cook; Hard to cook defect reversibility; Phenolics

Indexed keywords

PECTIN; PHENOL DERIVATIVE; WATER;

ANALYTIC METHOD; ARTICLE; BEAN; CONCENTRATION RESPONSE; CONTROLLED STUDY; COOKING; EXTRACTION; INFRARED SPECTROSCOPY; ISOLATION PROCEDURE; NONHUMAN; STORAGE;

CHEMISTRY, PHYSICAL; COLD; FOOD PRESERVATION; HEAT; HUMIDITY; PHASEOLUS; SEEDS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TIME FACTORS; WATER;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 1642268283     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035083s     Document Type: Article

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