红豆水煮过程中子叶组织理化特性变化之研究.docVIP

紅豆水煮過程中子葉組織理化特性變化之研究 Changes in the Physicochemical Properties of Adzuki Cotyledon Tissues During Cooking Processes 研究生: 林啟弘 Lin Chi Hung 指導教授: 黃卓治 C. H. Hwrong 陳和賢 H. C. Chang [摘要]The investigation on the changes in the physicochemical properties of adzuki cotyledon tissues during cooking processes were carried out in this experiment. In the first-part study, the relationships among the textural properties, the chemical components and the microstructure of the adzuki beans cotyledon tissues during cooking in various conditions were discussed. Heating resulted in the loss of water-soluble mate