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J-GLOBAL ID：201702271806494357   Reference number：17A1234484

Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris)

ダイズ(Glycinemax)とインゲンマメ(Phaseolus vulgaris)の硬化に及ぼす浸漬温度と貯蔵条件の影響【Powered by NICT】

Author (4)： Koriyama Takako (Dept. of Nutrition and Food Science, Graduate School of Humanities and Science, Ochanomizu Univ., 2-1-1 Otska, Bunkyo-ku, Tokyo, 112-8610, Japan) ,  Sato Yoko (Faculty of Core Research, Natural Science Div., Ochanomizu Univ., 2-1-1 Otska, Bunkyo-ku, Tokyo, 112-8610, Japan) ,  Iijima Kumiko (Faculty of Food Life Sciences, Toyo Univ., 1-1-1 Izumino, Itakura-machi, Oura-gun, Gunma, 374-0193, Japan) ,  Kasai Midori (Faculty of Core Research, Natural Science Div., Ochanomizu Univ., 2-1-1 Otska, Bunkyo-ku, Tokyo, 112-8610, Japan)
Material： Journal of Food Science  (J Food Sci)
Volume： 82  Issue： 7  Page： 1546-1556  Publication year： 2017 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Abstract/Point： The influences of soaking trea...

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Thesaurus term： differential scanning calorimetry ,  hardness ,  *Glycine max ,  scanning electron microscope ,  cellulose ,  high temperature ,  calcium ,  *Phaseolus vulgaris ,  relative humidity ,  transition temperature ,  insolubility ,  *dipping ,  metal ion ,  cell wall ,  cooking(food)

Author keywords (6)： hardening ,  legumes ,  protein ,  soaking ,  starch ,  storage

JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Terms in the title (6)： ダイズ ,  インゲンマメ ,  Phaseolus ,  硬化 ,  浸漬 ,  貯蔵