Art

J-GLOBAL ID：201802273735805795   Reference number：18A1730120

Kinetics of Cooking Presoaked and Unsoaked Dry Legumes: Analysis of Softening Rate of Soybeans and Red Kidney Beans

事前浸漬および非浸漬の乾燥豆類の調理動力学:ダイズと赤インゲンマメの軟化速度の分析

Author (4)： KORIYAMA Takako (Ochanomizu Univ., Tokyo, JPN) ,  SATO Yoko (Ochanomizu Univ., Tokyo, JPN) ,  IIJIMA Kumiko (Toyo Univ., Gunma, JPN) ,  KASAI Midori (Ochanomizu Univ., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 24  Issue： 5  Page： 767-776  Publication year： Sep. 2018 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Phaseolus vulgaris ,  *Glycine max ,  *dipping ,  *cooking(food) ,  hardness ,  rate theory ,  *softening ,  water absorption ,  Arrhenius equation ,  pretreatment
Semi thesaurus term： *heat cooking

JST classification (3)： Food quality  (FJ01040F) ,  Food heating  (FJ03030I) ,  Vegetables and processed vegetable products  (FJ11020O)

Reference (19)：

• Abu-Ghannam, N. and McKenna, B. (1997). Hydration kinetics of red kidney beans (Phaseolus vulgaris L.), J. Food Sci., 62, 520-523.
• Albersheim P., Neukom H., and Deuel H. (1960). Splitting of pectin chain molecules in neutral solutions. Arch. Biochem. Biophys., 90, 46-51.
• Anzaldúa-Morales, A., Quintero, A., and Balandrán, R. (1996). Kinetics of thermal softening of six legumes during cooking. J. Food Sci., 61, 167-170.
• Bartolome, L.G. and Hoff, J.E. (1972). Firming of potatoes: biochemical effects of preheating. J. Agric. Food Chem., 20, 266-270.
• Fuchigami, M., Teramoto, A., and Sasaki A. (2002). Changes in firmness, pectic substances and histological structure of sweet potatoes during cooking, preheating or pressurization. J. Cookery Sci. Jpn., 35, 344-356.

Terms in the title (9)： 浸漬 ,  豆類 ,  調理 ,  動力学 ,  ダイズ ,  赤 ,  インゲンマメ ,  軟化 ,  分析