Studies on the hard-to-cook phenomenon in syobean cotyledons : a kinetic and rheological approach

[目次]

  • TABLE OF CONTENTS / p4
  • DEDICATION / p2
  • ACKNOWLEDGEMENTS / p3
  • TABLE OF CONTENTS / p4
  • LIST OF TABLES / p8
  • LIST OF FIGURES / p9
  • NOMENCLATURE / p12
  • 1.ABSTRACT / p1
  • 2.INTRODUCTION / p5
  • 3.OVERALL OBJECTIVES / p10
  • 4.LITERATURE REVIEW / p11
  • 4.1 Legume Seed Structure / p11
  • 4.2 Proximate and Mineral Composition of some Legume Seeds / p13
  • 4.3 Cell Wall Polymers and Wall models / p13
  • 4.4 Theories on the Causes of HTC Defect / p17
  • 4.5 Bean Cotyledon Structure and Softening during Cooking / p23
  • 4.6 Softening Kinetics during Thermal Processing of Legumes / p25
  • 4.7 Rheological Study of HTC in Raw Cotyledons / p28
  • 4.8 Conclusions / p29
  • 5.COMPOSITION, SOAKING AND SOFTENING CHARACTERISTICS OF SOME KENYAN LEGUMES / p32
  • 5.1 Introduction / p32
  • 5.2 Materials and Methods / p33
  • 5.3 Results & Discussion / p39
  • 5.4 Conclusions / p52
  • 6.A STEPWISE DEGRADATION MODEL FOR THE KINETIC CHARACTERIZATION OF SOFTENING SUBSTRATES IN SOYBEAN COTYLEDONS DURING COOKING / p54
  • 6.1 Introduction / p54
  • 6.2 Theory / p56
  • 6.2 Materials and Methods / p60
  • 6.3 Results and Discussion / p62
  • 6.4 Conclusions / p78
  • 7.CHARACTERIZATION OF TEXTURAL AND CHEMICAL CHANGES IN SOYBEAN COTYLEDONS SUBJECTED TO ACCELERATED STORAGE AND SALT SOAKING / p81
  • 7.1 Introduction / p81
  • 7.2 Materials and Methods / p83
  • 7.3 Results and Discussion / p86
  • 7.4 Conclusions / p102
  • 8.VISCOELASTIC COMPONENTS OF HARD-TO-COOK DEFECT IN SOYBEAN COTYLEDONS SUBJECTED TO ACCELERATED STORAGE / p104
  • 8.1 Introduction / p104
  • 8.2 Materials and Methods / p106
  • 8.3 Results and Discussion / p112
  • 8.4 Conclusions / p131
  • 9.GENERAL CONCLUSIONS AND RECOMMENDATIONS / p133
  • 10.REFERENCES / p138

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この本の情報

書名 Studies on the hard-to-cook phenomenon in syobean cotyledons : a kinetic and rheological approach
著作者等 Olango Nelson K. Ojijo
Ojijo, Olango Nelson K
書名別名 大豆子葉のHard-to-cook現象に関する研究 : 動力学及びレオロジー的検討
刊行年月 1999
言語 英語
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