Kinetic study on soybean hydration during soaking and resulting softening kinetic during cooking.

Wang, Di; Chen, Guangjing; Yang, Bing; Chen, Xuhui; Song, Jun; Kong, Xiangbing; Kan, Jianquan

Wang, Di; Chen, Guangjing; Yang, Bing; Chen, Xuhui; Song, Jun; Kong, Xiangbing; Kan, Jianquan.

Afiliación

Wang D; College of Food Science, Southwest University, Beibei, Chongqing, P.R. China.
Chen G; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China.
Yang B; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P.R. China.
Chen X; Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou, P.R. China.
Song J; College of Food Science, Southwest University, Beibei, Chongqing, P.R. China.
Kong X; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China.
Kan J; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P.R. China.

J Food Sci ; 87(1): 266-279, 2022 Jan.

Article en En | MEDLINE | ID: mdl-34873699

Asunto(s)

Fabaceae; Glycine max; Fenómenos Químicos; Culinaria; Cinética

Palabras clave

glycine max; hardness; thermodynamic properties; water uptake

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Glycine max / Fabaceae Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos

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