Histological Findings in String Beans during Cooking in Relation to its Change in Color Pigment
URI | http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5626 | ||||||
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Ronsyu13(Hirahara).pdf
( 840.0 KB )
Open Date
:2010-02-20
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Title |
Histological Findings in String Beans during Cooking in Relation to its Change in Color Pigment
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Author |
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Subject |
Color Pigment
String Beans
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NDC |
596
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Abstract |
String beans raw,cooked for 5,15 and 30 min. were studied microscopically. It was found that as the time for cooking was increased,the green pigment decreased and substances within each cell tended to loosen and coagulate as compared to the raw bean where the chloroplasts were situated around the periphery of the palisade cells. When cooking was up to 30 min. breaks in the epidermal and parenchyma cells and extreme shrinkage within the endodermis were observed. |
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Journal Title |
広島女学院大学論集
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Volume |
13
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Spage |
145
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Epage |
152
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Published Date |
1963-12
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Publisher |
広島女学院大学
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ISSN |
0374-8057
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Language |
eng
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NIIType |
Departmental Bulletin Paper
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Text Version |
出版社版
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Old URI | |||||||
Set |
hju
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