Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water
White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
RINCÓN, F. [verfasserIn] ROS, G. [verfasserIn] COLLINS, J. L. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1993 |
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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, 58(1993), 4, Seite 0 |
| Übergeordnetes Werk: |
volume:58 ; year:1993 ; number:4 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1993.tb09376.x |
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| 520 | |a White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method. | ||
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10.1111/j.1365-2621.1993.tb09376.x doi (DE-627)NLEJ240436377 DE-627 ger DE-627 rakwb RINCÓN, F. verfasserin aut Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpea ROS, G. verfasserin aut COLLINS, J. L. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb09376.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 4 0 |
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10.1111/j.1365-2621.1993.tb09376.x doi (DE-627)NLEJ240436377 DE-627 ger DE-627 rakwb RINCÓN, F. verfasserin aut Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpea ROS, G. verfasserin aut COLLINS, J. L. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb09376.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 4 0 |
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10.1111/j.1365-2621.1993.tb09376.x doi (DE-627)NLEJ240436377 DE-627 ger DE-627 rakwb RINCÓN, F. verfasserin aut Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpea ROS, G. verfasserin aut COLLINS, J. L. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb09376.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 4 0 |
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10.1111/j.1365-2621.1993.tb09376.x doi (DE-627)NLEJ240436377 DE-627 ger DE-627 rakwb RINCÓN, F. verfasserin aut Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpea ROS, G. verfasserin aut COLLINS, J. L. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb09376.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 4 0 |
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10.1111/j.1365-2621.1993.tb09376.x doi (DE-627)NLEJ240436377 DE-627 ger DE-627 rakwb RINCÓN, F. verfasserin aut Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpea ROS, G. verfasserin aut COLLINS, J. L. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb09376.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 4 0 |
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Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water |
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White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method. |
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White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method. |
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White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method. |
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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">NLEJ240436377</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111944.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1993 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1993.tb09376.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240436377</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">RINCÓN, F.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1993</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">White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method.</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">cowpea</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">ROS, G.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</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="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">58(1993), 4, 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:58</subfield><subfield code="g">year:1993</subfield><subfield code="g">number:4</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.1365-2621.1993.tb09376.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">58</subfield><subfield code="j">1993</subfield><subfield code="e">4</subfield><subfield code="h">0</subfield></datafield></record></collection>
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