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Titolo:
MICROSTRUCTURAL APPROACH TO LEGUME SEEDS FOR FOOD USES
Autore:
SAIO K; MONMA M;
Indirizzi:
NATL AGR RES CTR,1-1-3 KANNONDAI TSUKUBA 305 JAPAN NATL FOOD RES INST TSUKUBA IBARAKI 305 JAPAN
Titolo Testata:
Food structure
fascicolo: 3, volume: 12, anno: 1993,
pagine: 333 - 341
SICI:
1046-705X(1993)12:3<333:MATLSF>2.0.ZU;2-K
Fonte:
ISI
Lingua:
ENG
Soggetto:
MAX;
Keywords:
LEGUME; ADZUKI; AN; SOYBEAN; LIGHT MICROSCOPY; TRANSMISSION ELECTRON MICROSCOPY; STARCH;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
13
Recensione:
Indirizzi per estratti:
Citazione:
K. Saio e M. Monma, "MICROSTRUCTURAL APPROACH TO LEGUME SEEDS FOR FOOD USES", Food structure, 12(3), 1993, pp. 333-341

Abstract

This review summarizes the microstructures of several seed legumes based on previous work and some new findings. Fifteen species of tropically grown legumes, adzuki bean and soybeans (a leading variety and twolocal varieties) were examined by light and transmission electron microscopy in relation to food uses. Processing of adzuki beans to form an bean paste is discussed to illustrate the effects of processing on microstructure of starch grains. Differences in contents, shape and size of starch grains are emphasized in a comparison of soybeans with other legumes.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 21/09/20 alle ore 03:11:46