Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening

LWT

Volumn 41, Issue 7, 2008, Pages 1260-1267

  Nasar Abbas, Syed M ^a   Plummer, Julie A ^a   Siddique, Kadambot H M ^a   White, Peter ^a,b   Harris, David ^a,c   Dods, Ken ^a,c  

^a UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

^b DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^c Chemistry Centre Western Australia   (Australia)

Author keywords

Hard to cook; Lignins; Phenolics; Physicochemical properties; Vicia faba L.

Indexed keywords

AROMATIC COMPOUNDS; FOOD PROCESSING; HARDENING; HYDRATION; LIGNIN; SWELLING;

ACID DETERGENT FIBRE; PHENOLICS; PHYSICOCHEMICAL PROPERTIES; SWELLING COEFFICIENTS; TANNIN CONTENTS;

FOOD PRODUCTS;

HYDRATION; LIGNINS; SWELLING;

VICIA FABA;

EID: 43049138367     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.07.017     Document Type: Article

References (38)