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Full-Text Articles in Food Science
Seed Microstructure: Review Of Water Imbibition In Legumes, Barry G. Swanson, Joe S. Hughes, H. Paul Rasmussen
Seed Microstructure: Review Of Water Imbibition In Legumes, Barry G. Swanson, Joe S. Hughes, H. Paul Rasmussen
Food Structure
Scanning electron microscopy (SEM) is an invaluable tool for studying foods and food products. SEM has been particularly va luable in the study of seed microstructure and the ro le of microstructure in water imbibition by legumes. Controversy continues to surround the causes of hard ness in legumes as addi tional research revea ls differences between legumes that imbibe water and legumes that fail to imbibe water. SEM observation of the microstructural changes occurring in legumes during water imbibition ofkrs a better undcrstandi ng of d i ffc rcnces that ex ist betwee n hard and normal beans. Structural changes …
Microstructural Changes In Maturing Seeds Of The Common Bean (Phaseolus Vulgaris L.), Joe S. Hughes, Barry G. Swanson
Microstructural Changes In Maturing Seeds Of The Common Bean (Phaseolus Vulgaris L.), Joe S. Hughes, Barry G. Swanson
Food Structure
Seeds of Phaseolus vulgaris L. beans were collected at weekly intervals throughout maturation and examined by scanning electron microscopy (SEM). No major structural changes were observed on the surface of the seed coat during the seven week study period. A cross-sectional examination of the seed coat revealed a substantial increase in thickness of the parenchyma cell layer in young seeds followed by a dramatic decrease in thickness as the seed approached maturity. In the cotyledons, the diameter of the storage cells and starch granules increased over time, with distinct protein bodies becoming visible only in the later stages of maturity. …