Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development

Author:

Wainaina Irene,Wafula Elizabeth,Van Loey Ann,Sila Daniel,Hendrickx Marc,Kyomugasho Clare

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. High-performance ion chromatography method for separation and quantification of inositol phosphates in diets and digesta;Blaabjerg;Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences,2010

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3. Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage;Chen;Food Research International,2021

4. Separation of phytic acid and other related inositol phosphates by high-performance ion chromatography and its applications;Chen;Journal of Chromatography A,2003

5. Instability of common beans during storage causes hardening: The role of glass transition phenomena;Chigwedere;Food Research International,2019

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