Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time: Enzymatic changes in soaked bean pectin

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2011-10, Vol.91 (13), p.2394-2398
Main Authors: Martínez-Manrique, Enrique, Jacinto-Hernández, Carmen, Garza-García, Ramón, Campos, Albino, Moreno, Ernesto, Bernal-Lugo, Irma
Format: Article
Language:English
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by
cites cdi_FETCH-crossref_primary_10_1002_jsfa_44743
container_end_page 2398
container_issue 13
container_start_page 2394
container_title Journal of the science of food and agriculture
container_volume 91
creator Martínez-Manrique, Enrique
Jacinto-Hernández, Carmen
Garza-García, Ramón
Campos, Albino
Moreno, Ernesto
Bernal-Lugo, Irma
description
doi_str_mv 10.1002/jsfa.4474
format article
fullrecord <record><control><sourceid>crossref</sourceid><recordid>TN_cdi_crossref_primary_10_1002_jsfa_4474</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>10_1002_jsfa_4474</sourcerecordid><originalsourceid>FETCH-crossref_primary_10_1002_jsfa_44743</originalsourceid><addsrcrecordid>eNqVjzsOwjAQRF2AxLfgBttSAE4IIGoE4gD01mLWYHDsyOsmnB4HcQGq1eybKZ4Qs0IuCynL1ZMNLqtqV_XEMOdysSmqciBGzE8p5X6_3Q6FO_p3W2OyGvQD_Z0YrIeGdPdpgmsZdQbR3jKJ5DDRDVKA9CC4kidjtUUHZEyeQDDAAV_W3yH4zNGDDuGbk61pIvoGHdP0d8difjpeDueFjoE5klFNtDXGVhVSdQqqU1Cdwvqf7gfp1FF5</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time: Enzymatic changes in soaked bean pectin</title><source>Wiley</source><creator>Martínez-Manrique, Enrique ; Jacinto-Hernández, Carmen ; Garza-García, Ramón ; Campos, Albino ; Moreno, Ernesto ; Bernal-Lugo, Irma</creator><creatorcontrib>Martínez-Manrique, Enrique ; Jacinto-Hernández, Carmen ; Garza-García, Ramón ; Campos, Albino ; Moreno, Ernesto ; Bernal-Lugo, Irma</creatorcontrib><identifier>ISSN: 0022-5142</identifier><identifier>DOI: 10.1002/jsfa.4474</identifier><language>eng</language><ispartof>Journal of the science of food and agriculture, 2011-10, Vol.91 (13), p.2394-2398</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-crossref_primary_10_1002_jsfa_44743</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Martínez-Manrique, Enrique</creatorcontrib><creatorcontrib>Jacinto-Hernández, Carmen</creatorcontrib><creatorcontrib>Garza-García, Ramón</creatorcontrib><creatorcontrib>Campos, Albino</creatorcontrib><creatorcontrib>Moreno, Ernesto</creatorcontrib><creatorcontrib>Bernal-Lugo, Irma</creatorcontrib><title>Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time: Enzymatic changes in soaked bean pectin</title><title>Journal of the science of food and agriculture</title><issn>0022-5142</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqVjzsOwjAQRF2AxLfgBttSAE4IIGoE4gD01mLWYHDsyOsmnB4HcQGq1eybKZ4Qs0IuCynL1ZMNLqtqV_XEMOdysSmqciBGzE8p5X6_3Q6FO_p3W2OyGvQD_Z0YrIeGdPdpgmsZdQbR3jKJ5DDRDVKA9CC4kidjtUUHZEyeQDDAAV_W3yH4zNGDDuGbk61pIvoGHdP0d8difjpeDueFjoE5klFNtDXGVhVSdQqqU1Cdwvqf7gfp1FF5</recordid><startdate>201110</startdate><enddate>201110</enddate><creator>Martínez-Manrique, Enrique</creator><creator>Jacinto-Hernández, Carmen</creator><creator>Garza-García, Ramón</creator><creator>Campos, Albino</creator><creator>Moreno, Ernesto</creator><creator>Bernal-Lugo, Irma</creator><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201110</creationdate><title>Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time</title><author>Martínez-Manrique, Enrique ; Jacinto-Hernández, Carmen ; Garza-García, Ramón ; Campos, Albino ; Moreno, Ernesto ; Bernal-Lugo, Irma</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-crossref_primary_10_1002_jsfa_44743</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Martínez-Manrique, Enrique</creatorcontrib><creatorcontrib>Jacinto-Hernández, Carmen</creatorcontrib><creatorcontrib>Garza-García, Ramón</creatorcontrib><creatorcontrib>Campos, Albino</creatorcontrib><creatorcontrib>Moreno, Ernesto</creatorcontrib><creatorcontrib>Bernal-Lugo, Irma</creatorcontrib><collection>CrossRef</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Martínez-Manrique, Enrique</au><au>Jacinto-Hernández, Carmen</au><au>Garza-García, Ramón</au><au>Campos, Albino</au><au>Moreno, Ernesto</au><au>Bernal-Lugo, Irma</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time: Enzymatic changes in soaked bean pectin</atitle><jtitle>Journal of the science of food and agriculture</jtitle><date>2011-10</date><risdate>2011</risdate><volume>91</volume><issue>13</issue><spage>2394</spage><epage>2398</epage><pages>2394-2398</pages><issn>0022-5142</issn><doi>10.1002/jsfa.4474</doi></addata></record>
fulltext fulltext
identifier ISSN: 0022-5142
ispartof Journal of the science of food and agriculture, 2011-10, Vol.91 (13), p.2394-2398
issn 0022-5142
language eng
recordid cdi_crossref_primary_10_1002_jsfa_4474
source Wiley
title Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time: Enzymatic changes in soaked bean pectin
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T10%3A05%3A32IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-crossref&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Enzymatic%20changes%20in%20pectic%20polysaccharides%20related%20to%20the%20beneficial%20effect%20of%20soaking%20on%20bean%20cooking%20time:%20Enzymatic%20changes%20in%20soaked%20bean%20pectin&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Mart%C3%ADnez-Manrique,%20Enrique&rft.date=2011-10&rft.volume=91&rft.issue=13&rft.spage=2394&rft.epage=2398&rft.pages=2394-2398&rft.issn=0022-5142&rft_id=info:doi/10.1002/jsfa.4474&rft_dat=%3Ccrossref%3E10_1002_jsfa_4474%3C/crossref%3E%3Cgrp_id%3Ecdi_FETCH-crossref_primary_10_1002_jsfa_44743%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true