A Comparison of Two Methods and the Effect of Cooking Time on the Extractability of Pectin from the Cell Walls of Cooking Banana

Author： Qi B. Moore K.G. Orchard J.

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.33, Iss.5, 2000-08, pp. : 369-373

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of different cooking methods on iodine losses

By Rana Ritu Raghuvanshi Rita

Journal of Food Science and Technology, Vol. 50, Iss. 6, 2013-12 ,pp. : 1212-1216

Springer Publishing Company

Access to resources Recommend Favorite

Emissions from Cooking Microwave Popcorn

By Rosati Jacky

Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 8, 2007-11 ,pp. : 701-709

Taylor & Francis Ltd

Access to resources Recommend Favorite

Comparison of Kinetics, Neural Network and Fuzzy Logic in Modelling Texture Changes of Dry Peas in Long Time Cooking

By Xie G. Xiong R. Church I.

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 7, 1998-11 ,pp. : 639-647

Academic Press

Access to resources Recommend Favorite

Physicochemical and Structural Properties of Two Bean Varieties which Differ in Cooking Time and the HTC Characteristic

By Reyes-Moreno C. Cárabez-Trejo A. Paredes-López O. Ordorica-Falomir C.

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 4, 1994-08 ,pp. : 331-336

Academic Press

Access to resources Recommend Favorite

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

By Güzel Demet

Journal of Food Science and Technology, Vol. 49, Iss. 1, 2012-02 ,pp. : 89-95

Springer Publishing Company

Access to resources Recommend Favorite