(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature.
Cooking quality
Kinetics
State diagrams
Volatile compounds
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
12 2022
12 2022
Historique:
received:
01
09
2022
revised:
26
10
2022
accepted:
28
10
2022
entrez:
3
12
2022
pubmed:
4
12
2022
medline:
7
12
2022
Statut:
ppublish
Résumé
During storage, common beans are susceptible to ageing leading to quality changes, in particular their cooking quality. In this study, kinetics of evolution of volatile compounds was assessed in order to gain insight into possible reactions occurring during ageing of beans. The evolution of volatile compounds of red kidney beans stored at varying conditions of temperature and moisture content relative to their glass transition temperature (T
Identifiants
pubmed: 36461342
pii: S0963-9969(22)01160-7
doi: 10.1016/j.foodres.2022.112102
pii:
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
112102Informations de copyright
Copyright © 2022 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.