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Laboratory simulations of the transformation of emmer wheat as a result of heating

โœ Scribed by F. Braadbaart; J. van der Horst; J. J. Boon; P. F. van Bergen

Book ID
111597028
Publisher
Springer Netherlands
Year
2004
Tongue
English
Weight
281 KB
Volume
77
Category
Article
ISSN
0022-5215

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Laboratory simulations of the transformation of peas as a result of heating: the change of the molecular composition by DTMS
โœ F Braadbaart; J.J Boon; J van der Horst; P.F van Bergen ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 283 KB

Peas (Pisum sativum L.) consist mainly of cotyledons and their bulk material is starch and proteins. Their structure is rather confined. Peas were heated at temperatures ranging from 130 to 700 โ€ข C under anoxic conditions for maximum 2 h. For each temperature a separate experiment was carried out in