Chemical and microstructural evaluation of 'hard-to-cook' phenomenon in legumes (pinto bean and small-type lentil)

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1884-1890

  Pirhayati, Mansoureh ^a   Soltanizadeh, Nafiseh ^a   Kadivar, Mahdi ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Bean; Hard to cook; Lentil; Microstructure; Phenolic compounds; Texture

Indexed keywords

BEAN; HARD-TO-COOK; LENTIL; MICROSTRUCTURAL CHARACTERISTICS; MICROSTRUCTURAL EVALUATION; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL PROPERTY; PHYTIC ACIDS; PINTO BEANS; SCANNING ELECTRON MICROSCOPE; SOLID LOSS; TOTAL PHENOLIC CONTENT;

HARDNESS; PHENOLS; SCANNING ELECTRON MICROSCOPY; SODIUM; TEXTURES; WATER ABSORPTION;

SEED;

LENS CULINARIS;

EID: 79960700880     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02697.x     Document Type: Article

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