Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating
Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
CHANG, M.-J. [verfasserIn] COLLINS, J.L. [verfasserIn] BAILEY, J.W. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1994 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 59(1994), 5, Seite 0 |
| Übergeordnetes Werk: |
volume:59 ; year:1994 ; number:5 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1994.tb08183.x |
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| 520 | |a Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%. | ||
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10.1111/j.1365-2621.1994.tb08183.x doi (DE-627)NLEJ240432347 DE-627 ger DE-627 rakwb CHANG, M.-J. verfasserin aut Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpeas COLLINS, J.L. verfasserin aut BAILEY, J.W. verfasserin aut COFFEY, D.L. oth In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08183.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08183.x doi (DE-627)NLEJ240432347 DE-627 ger DE-627 rakwb CHANG, M.-J. verfasserin aut Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpeas COLLINS, J.L. verfasserin aut BAILEY, J.W. verfasserin aut COFFEY, D.L. oth In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08183.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08183.x doi (DE-627)NLEJ240432347 DE-627 ger DE-627 rakwb CHANG, M.-J. verfasserin aut Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpeas COLLINS, J.L. verfasserin aut BAILEY, J.W. verfasserin aut COFFEY, D.L. oth In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08183.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08183.x doi (DE-627)NLEJ240432347 DE-627 ger DE-627 rakwb CHANG, M.-J. verfasserin aut Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpeas COLLINS, J.L. verfasserin aut BAILEY, J.W. verfasserin aut COFFEY, D.L. oth In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08183.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08183.x doi (DE-627)NLEJ240432347 DE-627 ger DE-627 rakwb CHANG, M.-J. verfasserin aut Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpeas COLLINS, J.L. verfasserin aut BAILEY, J.W. verfasserin aut COFFEY, D.L. oth In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08183.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%. |
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Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%. |
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Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240432347</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111906.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1994 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1994.tb08183.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240432347</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">CHANG, M.-J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1994</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">cowpeas</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">COLLINS, J.L.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">BAILEY, J.W.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">COFFEY, D.L.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">59(1994), 5, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:59</subfield><subfield code="g">year:1994</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1994.tb08183.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">59</subfield><subfield code="j">1994</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
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