Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes-Reference-Cited by-同舟云学术

Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes

Published:1996-01 Issue:1 Volume:55 Page:49-53
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chang Chi-Yue,Liao Hsiu-Jiuan,Wu Tzong-Pei

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;J. Food Biochem.,1977

2. Firming of potatoes: Biochemical effects of precooking;Bartolome;J. Agric. Food Chem.,1972

3. New method for quantitative determination of uronic acids;Blumenkrantz;Anal. Biochem.,1973

4. Effects of precooking and cooking processes on textural changes of snap bean pods;Chang;J. Chinese Agric. Chem. Soc.,1992

5. The relationships between changes in texture and chemical compositions of snap bean pods during cooking processes;Chang;J. Da- Yeh Inst. Tech.,1992

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