ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Lipid oxidation, changes in soluble protein, reducing sugar content, extent of nonenzymatic browning, and product color were monitored for instant navy bean (Phaseolus vulgaris) powder during 1 month of accelerated storage at 37°C. Below the monolayer, (aw 0.11), greater lipid oxidation occurred in neutral lipids and phospholipids of air-packed samples than in nitrogen samples. Indices revealed that monolayer samples browned more and lost more soluble protein than samples stored below the monolayer. Nitrogen-packed samples lost more reducing sugars and had darker colors than air-stored samples at each aw.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb09742.x
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