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USE OF EXTRUSION TECHNOLOGY TO OVERCOME UNDESIRABLE PROPERTIES OF HARD-TO-COOK DRY BEANS (PHASEOLUS-VULGARIS L)
(Amer Chemical SocWashington, 1995)
Common Bean Productivity Following Diverse Boron Applications on Soil
(Taylor & Francis Inc, 2018-01-01)
Aspects related to micronutrients management are still poorly studied and need to be clarified to guarantee sustainable production. In this way, the study aimed to evaluate boron (B) fertilization effects on nutrition and ...
Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value
(Center Academic Publ JapanTokyoJapão, 2003)
The domestic processing of the common bean resulted in reduction in the antinutritional factors phytates and tannins, in the starch content and in the flatulence factors raffinose, stachiose and verbascose.
(Archivos Latinoamericanos NutricionCaracasIrã, 2001)
Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value
(Center Academic Publ JapanTokyoJapão, 2002)
Evaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Perola and BRS Valente Varieties
(Bentham Science Publ Ltd, 2018-01-01)
Background: Bean is a leguminous widely consumed in the world by most of its population and different nutritional, antioxidant and functional properties are associated in it. Besides being one of the most traditional foods ...
Bean (Phaseolus Vulgaris) Treatments Effect on Starch Digestible Fractions and Consumer Acceptability in the Production of Bean Wheat Cookies
(2017-09-25)
The effect of bean (Phaseolus vulgaris L) treatment (raw bean flour,
RBF, soaked bean gruel, SBG, and soaked and cooked bean paste,
SCBP) in wheat composite cookie production on starch digestibility
and consumer ...