Food chemistryCell WallCookingVicia fabaHot TemperatureVigna
Underexplored role of cell wall modifications in the hard-to-cook (HTC) phenomenon.
Dilini Perera, Lavaraj Devkota, Gaurav Kumar, James Cowley, Sushil Dhital
Published: 202610.1016/j.foodchem.2025.147153
Abstract
Prolonged storage of legumes under high temperature (>40 °C) and relative humidity (RH) (>60 %) conditions triggers the hard-to-cook (HTC) defect, negatively impacting cooking performance and nutritional value. Although previous studies have focused…
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