Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA
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- 作者：Beatriz S. Siqueiraa ; Priscila Z. Bassinellob ; Gabriel Malgaresib ; Wendell J. Pereiraa ; Ká ; tia F. Fernandesa ; kfernandes.lpq@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Hardening ; Oxidoreductases ; Polyphenols ; Water absorption ; Cotyledon
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：65
- 期：Complete
- 页码：939-945
- 全文大小：774 K
文摘
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Bean genotypes present different susceptibilities to the HTC phenomenon.
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Genotypes susceptible to HTC presented higher water absorption index.
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Peroxidase and polyphenolxidase remained active along the storage.
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Genetic variability should be considered during studies of aging process.
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Peroxidase and total phenol content are not directly related to HTC.