Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage
Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness i...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
OKECHUKWU, P.E. [verfasserIn] RAO, M.A. [verfasserIn] NGODDY, P.O. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1992 |
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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, 57(1992), 1, Seite 0 |
| Übergeordnetes Werk: |
volume:57 ; year:1992 ; number:1 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1992.tb05432.x |
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| 520 | |a Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C. | ||
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10.1111/j.1365-2621.1992.tb05432.x doi (DE-627)NLEJ240441443 DE-627 ger DE-627 rakwb OKECHUKWU, P.E. verfasserin aut Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpea RAO, M.A. verfasserin aut NGODDY, P.O. verfasserin aut McWATTERS, K.H. oth In Journal of food science Chicago, Ill. : Inst., 1990 57(1992), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:57 year:1992 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb05432.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 57 1992 1 0 |
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10.1111/j.1365-2621.1992.tb05432.x doi (DE-627)NLEJ240441443 DE-627 ger DE-627 rakwb OKECHUKWU, P.E. verfasserin aut Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpea RAO, M.A. verfasserin aut NGODDY, P.O. verfasserin aut McWATTERS, K.H. oth In Journal of food science Chicago, Ill. : Inst., 1990 57(1992), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:57 year:1992 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb05432.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 57 1992 1 0 |
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10.1111/j.1365-2621.1992.tb05432.x doi (DE-627)NLEJ240441443 DE-627 ger DE-627 rakwb OKECHUKWU, P.E. verfasserin aut Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpea RAO, M.A. verfasserin aut NGODDY, P.O. verfasserin aut McWATTERS, K.H. oth In Journal of food science Chicago, Ill. : Inst., 1990 57(1992), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:57 year:1992 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb05432.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 57 1992 1 0 |
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10.1111/j.1365-2621.1992.tb05432.x doi (DE-627)NLEJ240441443 DE-627 ger DE-627 rakwb OKECHUKWU, P.E. verfasserin aut Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpea RAO, M.A. verfasserin aut NGODDY, P.O. verfasserin aut McWATTERS, K.H. oth In Journal of food science Chicago, Ill. : Inst., 1990 57(1992), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:57 year:1992 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb05432.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 57 1992 1 0 |
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10.1111/j.1365-2621.1992.tb05432.x doi (DE-627)NLEJ240441443 DE-627 ger DE-627 rakwb OKECHUKWU, P.E. verfasserin aut Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| cowpea RAO, M.A. verfasserin aut NGODDY, P.O. verfasserin aut McWATTERS, K.H. oth In Journal of food science Chicago, Ill. : Inst., 1990 57(1992), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:57 year:1992 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb05432.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 57 1992 1 0 |
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Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage |
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Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C. |
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Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C. |
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Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C. |
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