Now showing items 11-20 of 6327
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)
Chemical composition of defective coffee beans
(Elsevier Sci LtdOxfordInglaterra, 1999)
Identification of resistance to Bean Rugose Mosaic Virus (BRMV) in accesses of common bean germplasm.
(Virus Reviews & Research, Brasília, DF, v. 20, p. 189, Oct. 2015. Supplement 1, ref. PIV35. Edição dos Resumos do XXVI Brazilian Congress of Virology, X Mercosur Meeting of Virology, Florianóplis, SC, Oct. 2015., 2015)
Resistance of stored bean varieties to Acanthoscelides obtectus (Coleoptera : Bruchidae)
During bean seed storage, yield can be lost due to infestations of Acanthoscelides obtectus Say, the bean weevil. The use of resistant varieties has shown promising results in fighting these insects, reducing infestation ...
Survival of Curtobacterium flaccumfaciens pv. flaccumfaciens in soil and bean crop debris
(Edizioni ETS, 2012-07-01)
The survival of Curtobacterium flaccumfaciens pv. flaccumfaciens was evaluated as free cells in the soil, under laboratory conditions, and on infected bean residues retained on the soil surface or buried 20 cm deep, in ...
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)
CHEMICAL COMPOSITION, STARCH DIGESTIBILITY AND ANTIOXIDANT CAPACITY OF TORTILLA MADE WITH A BLEND OF QUALITY PROTEIN MAIZE AND BLACK BEAN.
Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan ...
EFFECTS OF PRETREATMENT WITH GAMMA-RAYS OR MICROWAVES ON STORAGE STABILITY OF DRY BEANS
(Amer Chemical SocWashington, 1993)
Physical And Chemical Characteristics Of Common Bean Varieties
(Universidade Estadual de Londrina, 2016)