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Hard‐to‐Cook Phenomenon in Beans: Structural Changes During Storage and lmbibition
Author(s) -
VARRIANOMARSTON E.,
JACKSON G. MICHEAL
Publication year - 1981
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.1365-2621.1981.tb04179.x
Subject(s) - imbibition , electron micrographs , penetration (warfare) , organelle , cytoplasm , biophysics , chemistry , botany , food science , biology , electron microscope , germination , biochemistry , physics , mathematics , optics , operations research
Dry black beans stored at high temperatures (41°C) and humidities (75%, 100%) for short time periods showed alterations in attachments between plasmalemma and cell wall as well as disintegration of organelles and inclusions of the cytoplasm. Although those structural changes did not affect the mode of water penetration into aged beans, as determined by autoradiography, electron micrographs clearly revealed structural differences between fresh and aged beans during imbibition.