The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage Conditions

Journal of Food Science

Volumn 48, Issue 2, 1983, Pages 623-626

  JONES, P M B ^a   BOULTER, D ^a  

^a DURHAM UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85024959447     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1983.tb10804.x     Document Type: Article

References (20)

1. New method for quantitative determination of uranic acids
2. Nutritive value of Central American beans. 1. Variation in the nitrogen, tryptophan and niacin content of ten Guatemalan black beans (Phaseolus vulgaris L.) and the retention of the niacin after cooking
3. Nutritive value of Central American beans. 4. Essential amino acid content of samples of black beans, red beans, rice beans and cowpeas of Guatemala. J
4. Effect of cooking and of amino acid supplementation on the nutritive value of black beans (Phaseolus vulgaris L.)
5. Induction of textural changes in sweet potato roots by chilling
6. Alpha‐tocopherol content of foods
7. Cooking rates of dry beans as influenced by moisture content and temperature and time of storage
8. Physiological and chemical differences in aged seeds
9. Chemical composition and amino acid contents of Brazilian beans (Phaseolus vulgaris)
10. Relationship between physical properties and cooking quality of faba beans (Vicia faba)
11. Extraction and determination of phytic acid in beans (Phaseolus vulgaris)
12. The cookability of yellow peas
13. Interrelationships between storage soaking time, cooking time, nutritive value, and other characteristics of the black bean (Phaseolus vulgaris). J
14. The cooking time of dry beans after extended storage
15. Absence of lipid oxidation during accelerated ageing of soybean seeds
16. Some factors affecting pinto bean quality
17. Histological and histochemical changes in developing and ripening peaches
18. Swelling power and solubility of granular starches
19. Nutritive value of beans