Canning Quality Evaluation of Pinto and Navy Beans

Journal of Food Science

Volumn 53, Issue 3, 1988, Pages 772-776

  WANG, C R ^a   CHANG, K C ^a   GRAFTON, K ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987299144     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb08953.x     Document Type: Article

References (28)

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5. Canned dry bean quality as influenced by high temperature short time (HTST) steam blanching
6. Characteristics of edible plant tissues
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8. Sensory evaluation guide for testing food and beverage products
9. Influence of processing methodology on quality attributes of canned dry beans
10. Determination of trypsin inhibitor activity of soy products: A collaborative analysis of an improved procedure
11. ++, and pectin
12. Several factors affecting color, texture and drained weight of canned dry lima beans
13. The cookability of yellow peas. A colloid‐chemical and biochemical study
14. Factors determining the composition and cookability of peas
15. Calcium and oxalate ions effect on the texture of canned apricot
16. Relationships between the hard‐to‐cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid and minerals
17. Effect of type of bean, soak time, canning media and storage time on quality attributes and nutritional value of canned dry beans
18. Effects of beans, moisture level, blanch treatment and storage time on quality attributes and nutrient content of canned dry beans
19. Temperature dependence of the cooking rate of dry legumes
20. Some factors affecting pinto bean quality
21. Colorimetric determination of hexuronic acids in plant materials
22. Phytic acid determination in soy beans
23. Thermal process calculation
24. Processing quality improvement of dry edible beans