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HARD-TO-COOK DEFECT IN BLACK BEANS - HARDENING RATES, WATER IMBIBITION AND MULTIPLE MECHANISM HYPOTHESIS
(ELSEVIER SCIENCE BV, 1992)
The existence of a slower initial hardening period during storage of dry black beans, independent of cooking time and heat pretreatment, was corroborated. Water vapor production during storage for 1 year at 25 and 35-degrees-C ...
Snap Bean-Variety Trials at the Lajas SubstationTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1961)
Black bean (Phaseolus vulgaris L.) as a protective agent against DNA damage in mice
(Elsevier B.V., 2014)
Black bean (Phaseolus vulgaris L.) as a protective agent against DNA damage in mice
(Food and Chemical Toxicology, 2019)
Adubação verde no controle de plantas invasoras nas culturas de alface-americana e de repolho
(Ciência e Agrotecnologia, 2019)
MODELING OF BEAN HARDENING KINETICS DURING STORAGE
(FOOD NUTRITION PRESS INC, 1993)
Two kinetic models ('empirical' and 'logistic') were adapted to predict storage-induced hardening of black and white beans, A database consisting of 451 observations gathered using black bean samples at 38 different storage ...
Prediction of black, immature and sour defective beans in coffee blends by using Laser-Induced Breakdown Spectroscopy
(2019-04-25)
One of the most important factors that interfere negatively in coffee global quality has been blends with defective beans, especially those called Black, Immature and Sour (BIS). The methods based on visual-manual estimation ...
STARCH CHARACTERISTICS OF BEAN (PHASEOLUS VULGARIS L.) GROWN IN DIFFERENT LOCALITIES
(2013-02-19)
Bean variety and environmental conditions (locality) might have an effect on functional properties of the starch. The digestibility and physicochemical characteristics of starch isolated from Black 8025 and Pinto Durango ...
EFFECT OF ACETYLATION, OXIDATION AND ANNEALING ON PHYSICOCHEMICAL PROPERTIES OF BEAN STARCH.
(2013-02-22)
Black and Pinto bean starches were physically and chemically modified to investigate the effect of modification on digestibility and physicochemical properties of bean starch. The impact of acetylation, oxidation (ozonation) ...