Nutritional and Health Perspectives of Beans REVIEW ARTICLE (original) (raw)

Food Chemistry, 2002

Chemical Composition, Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.)

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Review Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023

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Digestion of carbohydrate from white beans (Phaseolus vulgaris L.) in healthy humans

Fabienne Guillon

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Digestion of Carbohydrate from White Beans (Phaseolus vulgaris L.) in Healthy Humans1

Alain Buléon

2000

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Beans (Phaseolus spp.) – model food legumes

Matthew Blair

Plant and Soil, 2003

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Enzymic Availability of Starch in Cooked Black Beans ( Phaseolus vulgaris L) and Cowpeas ( Vigna sp.)

zoraida Velasco

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Physicochemical Properties and Functionality of Pardina Lentil, Navy Bean, Garbanzo Bean, and Split Pea Starches

Jenna Laughlin

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Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties

Octavio Paredes-lópez

Journal of Food Composition and Analysis, 2004

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Structural and some nutritional characteristics of Velvet bean (Mucuna pruriens) and Lima bean (Phaseolus lunatus) starches

Luis Chel Guerrero

Starch - Stärke, 2011

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Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

rocio alonso

Food Chemistry, 2000

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Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms

Izabela Castro

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Effect of processing on available carbohydrate content and starch digestibility of kidney beans ( Phaseolus vulgaris L

Zia Rehman

Food Chemistry, 2001

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Nutritional and Health Perspectives of Beans (Phaseolus vulgaris L.): An Overview

Tariq Masud

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Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches

Demet Güzel Günay

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Nutritional and Health Promoting Attribute of Kidney Beans (Phaseolus vulgaris L.): A Review

International Journal of Agricultural and Applied Sciences

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In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size

Gaspar Ros

Journal of The Science of Food and Agriculture, 1998

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Effect of various processing techniques on digestibility of starch in Red kidney bean (Phaseolus vulgaris) and two varieties of peas (Pisum sativum)

Richard Eyaru, Jayashree Arcot

Food Research International, 2009

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Soaking the Common Bean in a Domestic Preparation Reduced the Contents of Raffinose-Type Oligosaccharides but Did Not Interfere with Nutritive Value

Elizabete Helbig

Journal of Nutritional Science and Vitaminology, 2002

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Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

sheetal thakur

Journal of Food Science and Technology, 2017

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Nutrient composition, protein quality and antinutritional factors of some varieties of dry beans (Phaseolus vulgaris) grown in Burundi

I. Igwilo

Food Chemistry, 1993

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Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective

Karl Kunert

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Hard-To-Cook Beans ( Phaseolus vulgaris ): Involvement of Phenolic Compounds and Pectates

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Journal of Agricultural and Food Chemistry, 1998

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Changes in carbohydrate fraction during dehydration process of common legumes

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Journal of Food Composition and Analysis, 2009

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Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

Sanjay Jaiswal

Food Research International, 2011

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Nutritional value of cooked beans (Phaseolus vulgaris) and their isolated major protein fractions

Franco M Lajolo

Journal of the Science of Food and Agriculture, 1990

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Nutritional and Health Perspectives of Beans REVIEW ARTICLE (original) (raw)

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