(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature

Autor:	Irene Wainaina, Clare Kyomugasho, Sophie Delbaere, Elizabeth Wafula, Ann Van Loey, Daniel Sila, Marc Hendrickx
Rok vydání:	2022
Předmět:	Phaseolus Vegetables Temperature Transition Temperature Food Science
Zdroj:	Food research international (Ottawa, Ont.). 162
ISSN:	1873-7145
Popis:	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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cfefc25effd817932bab0fe77d61e9b https://pubmed.ncbi.nlm.nih.gov/36461342 Zobrazit plný text záznamu Full Text from ScienceDirect