Growth Region Impacts Cell Wall Properties and Hard-to-Cook Phenotype of Canned Navy Beans (Phaseolus vulgaris)

Chu, J, Ho, P orcid.org/0000-0002-2533-0183 and Orfila, C orcid.org/0000-0003-2564-8068 (2020) Growth Region Impacts Cell Wall Properties and Hard-to-Cook Phenotype of Canned Navy Beans (Phaseolus vulgaris). Food and Bioprocess Technology. ISSN 1935-5130

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Copyright, Publisher and Additional Information: © The Author(s) 2020. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
Keywords: Bean; Hard-to-cook; Cell wall polysaccharide; Cell adhesion; Growth region; Pectin
Dates:
  • Accepted: 30 March 2020
  • Published (online): 18 April 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 31 Mar 2020 15:46
Last Modified: 01 May 2020 14:35
Status: Published online
Publisher: Springer
Identification Number: https://doi.org/10.1007/s11947-020-02436-7

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