Now showing items 21-30 of 6327
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 ...
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)
Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds
Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean (Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher ...
TYPE-I COLLAGEN-SYNTHESIS BY RATS FED BEANS (PHASEOLUS-VULGARIS, L) AS THE PROTEIN-SOURCE
(Assoc Bras Divulg CientificaSao PauloBrasil, 1992)
Effects of desiccation with glyphosate on two common bean cultivars: Physiology and cooking quality of the harvested product
The aim of this work was to evaluate the effect of glyphosate when used on two bean cultivars for the desiccation of weeds during the pre-harvest period and the consequences on the physiologic characteristics and cooking ...
The Vicilin protein (Vigna radiata L.) of mung bean as a functional food Evidence of in vitro hypocholesterolemic activity
(Emerald Group Publishing Ltd, 2017-01-01)
Purpose - The hypocholesterolemic activity of legume vicilins and the structural homology among mung bean, soybean and adzuki bean vicilins (8S) suggest that this protein may play a role in lipid metabolism. Thus, in the ...