Kinetic study of saponins B stability in navy beans under different processing conditions

Journal of Food Engineering

Volumn 93, Issue 1, 2009, Pages 59-65

  Shi, John ^a   Xue, Sophia Jun ^a   Ma, Ying ^b   Li, Dong ^c   Kakuda, Yukio ^d   Lan, Yubin ^e  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b HARBIN INSTITUTE OF TECHNOLOGY   (China)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

^d UNIVERSITY OF GUELPH   (Canada)

^e AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Kinetic degradation; Navy bean; Saponins; Soaking; Thermal processing

Indexed keywords

DEGRADATION; FOOD PROCESSING; FOOD PRODUCTS; KINETIC THEORY; RAPID THERMAL ANNEALING; SEED;

B STABILITIES; COOKING MEDIAS; COOKING METHODS; COOKING PROCESS; FIRST-ORDER KINETIC MODELS; HEALTH BENEFITS; HUMAN BEINGS; KINETIC STUDIES; NAVY BEAN; PROCESSING CONDITIONS; SAPONINS; SOAKING; SOAKING TIME; THERMAL PROCESSING; WATER RATIOS;

STABILITY;

EID: 61849174244     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.12.035     Document Type: Article

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