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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 ...
Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
(Elsevier Science, 2008-01)
Heated extrusion was tested as an alternative process for incorporating "hard-to-cook" beans into food products. A 32 factorial design was used to evaluate extrusion conditions for a 40/60 (w/w) blend of "hard-to-cook" ...
Effect of cooking on non-starch polysaccharides of hard-to-cook beans
(ELSEVIER SCI LTD, 2009)
Experiments carried out to study changes induced by hard-to-cook (HTC) phenomenon in the non-starch polysaccharides of beans stored at 30 degrees C and 75% RH for 8 months showed that the development of HTC did not affect ...
USE OF EXTRUSION TECHNOLOGY TO OVERCOME UNDESIRABLE PROPERTIES OF HARD-TO-COOK DRY BEANS (PHASEOLUS-VULGARIS L)
(Amer Chemical SocWashington, 1995)
Angiotensin-converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard-to-cook chickpeas.
(2013-08-15)
BACKGROUND:
The potential use of hard-to-cook (hardened) chickpeas to obtain value-added functional
food ingredients was evaluated. For that purpose, some nutraceutical and functional
attributes of several chickpea ...
Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
(2012-11-25)
Bean seeds undergo physical, biological and chemical changes duri ng storage. Physica l factors such as seed moisture content, temperature, seed conditio n and avai labl e oxygen in storage have a decisive ...
The effect of storage on the solubilization pattern of bean hull non-starch polysaccharides
(ELSEVIER SCI LTD, 2011)
The storage of Carioca bean at 30 C and 75% relative humidity for eight months altered the solubilization pattern of hulls non-starch polysaccharides The polysaccharide physicochemical pattern changed resulting in a shift ...