Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Amber Bassett"'
Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100422- (2023)
Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high
Externí odkaz:
https://doaj.org/article/6595b515d90f4894ab7890724e029da0
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Manteca yellow dry beans (Phaseolus vulgaris L.) have many quality traits that appeal to consumers, including fast cooking times, creamy texture, and sweet, buttery flavor. They are native to Chile and consumed in regions of South America and Africa
Externí odkaz:
https://doaj.org/article/76e79f1e98964af391b5feacb887694b
Publikováno v:
Journal of Food Science. 86:3975-3986
Dry beans(Phaseolus vulgaris) are rich in complex carbohydrates including resistant starch (RS). RS, the starch fraction that escapes digestion, typically ranges from 35% in raw beans to 4% in cooked beans. A low RS bean genotype, Cebo Cela, was iden
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8373124dc3611e98e2e5303602f7e60f
https://doi.org/10.1111/1750-3841.15883
https://doi.org/10.1111/1750-3841.15883
Publikováno v:
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik
Key message Cooked bean flavor and texture vary within and across 20 Andean seed types; SNPs are significantly associated with total flavor, beany, earthy, starchy, bitter, seed-coat perception, and cotyledon texture. Abstract Common dry beans are a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0e4278ffa58bebf6f9999e1b519875b
https://pubmed.ncbi.nlm.nih.gov/33388888
https://pubmed.ncbi.nlm.nih.gov/33388888
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 100(10)
Background While it is generally accepted that fast-cooking germplasm benefits consumers, benefits to the canning industry have not been established. Genotypes with good canning quality withstand the canning process while remaining intact with good a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e56d0bd9bd9fb7a24b882047dec0987
https://pubmed.ncbi.nlm.nih.gov/32338379
https://pubmed.ncbi.nlm.nih.gov/32338379
Publikováno v:
CVPR Workshops
Splits on canned beans appear in the process of preparation and canning. Researchers are studying how they are influenced by cooking environment and genotype. However, there is no existing method to automatically quantify or to characterize the sever
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bf4ddf27345e678d951939cdd2f5cd1
http://arxiv.org/abs/1905.00336
http://arxiv.org/abs/1905.00336
Publikováno v:
Food Research International. 141:109886
Dry beans are an affordable, nutritious food that often require long cooking times. Storage time and conditions, growing environment, and genotype influence cooking times. Little is known about factors underlying genetic variation for cooking time. U
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4c5317b64c37f4357a3e0b843caf122
https://doi.org/10.1016/j.foodres.2020.109886
https://doi.org/10.1016/j.foodres.2020.109886