Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas-Reference-Cited by-同舟云学术

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Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas

Published:2015-08-07 Issue:4 Volume:70 Page:463-469
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Ávila Bianca Pio,Santos dos Santos Magda,Nicoletti Angélica Markus,Alves Gabriela Dutra,Elias Moacir Cardoso,Monks Jander,Gularte Márcia Arocha

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-015-0504-7.pdf

Reference30 articles.

1. Rangel A, Saraiva K, Schwengber P, Narciso M, Domont G, Ferreira S, Pedrosa C (2004) Biological evaluation of a protein isolate from cowpea (Vigna unguiculata) seeds. Food Chem 87:491–499. doi: 10.1016/j.foodchem.2003.12.023

2. Ribeiro H, Prudencio-Ferreira S, Miyagui D (2005) Propriedades físico químicas de feijão comum preto cultivar Iapar 44, após envelhecimento acelerado. Food Sci Technol Campinas 25:165–169. doi: 10.1590/s0101-20612005000100027

3. Martín-Cabrejas M, Esteban R, Perez P, Maina G, Waldron K (1997) Changes in physicochemical properties of dry beans (Phaseolus vulgaris L.) during long-term storage. J Agric Food Chem 45:3223–3227. doi: 10.1021/jf970069z

4. Stanley D, Aguilera J (1985) A review of textural defects in cooked reconstituted legumes - the influence of structure and composition. J Food Biochem 9:277–323. doi: 10.1111/j.1745-4514.1985.tb00355.x

5. Shiga T, Lajolo F, Filisetti T (2003) Cell wall polysaccharides of common beans (Phaseolus vulgaris L.). Food Sci Technol Campinas 23:141–148. doi: 10.1590/s0101-20612003000200007

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