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CALCIUM BINDING TO SNAP BEAN WATER‐INSOLUBLE SOLIDS. CALCIUM AND SODIUM CONCENTRATIONS
Author(s) -
BUREN J. P.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04153.x
Subject(s) - calcium , chemistry , sodium , food science , organic chemistry
A limit of calcium binding on insoluble solids of canned beans is approximately 10,000 mg/kg. This amount is increased in snap beans that undergo a low temperature blanch. Sodium chloride de creases the binding of calcium and the firmness of the canned beans.