EFFECT OF SOAKING ON THE COOKING QUALITY AND COLOUR PARAMETERS OF COMMON BEANS (Phaseolus Vulgaris L.) (original) (raw)
Color Degradation of Beans During Storage
Vaios Karathanos
International Journal of Food Properties, 2006
View PDFchevron_right
The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.)
Maria Jose Oruna-Concha
Food Research International, 1997
View PDFchevron_right
Effects of Soaking on the Cooking Time of Different Common Bean (Phaseolus Vulgaris L.) Varieties Grown in Kenya
Anselimo Makokha
2017
View PDFchevron_right
Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)
Juliana Aparecida Correia Bento
Italian Journal of Food Science, 2021
View PDFchevron_right
Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes
Karla Batista, Beatriz Siqueira
Journal of Agricultural Studies, 2014
View PDFchevron_right
The effects of various culinary treatments on the pigment content of green beans (, L
Jesus Simal-Gandara
Food Research International, 1997
View PDFchevron_right
Influence of storage on darkening and hardening of carioca beans
Dave Oomah
View PDFchevron_right
Thermal treatment of common beans ( Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality
Irene Wainaina
Comprehensive Reviews in Food Science and Food Safety, 2021
View PDFchevron_right
Composition, Soaking and Softening Characteristics of Some Kenyan Beans(Phaseolus vulgaris L.)
Nelson Ojijo
Food Science and Technology Research, 2000
View PDFchevron_right
Application of various methods for determination of the color of cocoa beans roasted under variable process parameters
Dorota Żyżelewicz
2013
View PDFchevron_right
Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris )
Anselimo Makokha
Journal of Food Processing and Preservation, 2016
View PDFchevron_right
Effect of Soaking on Polyphenol Content and Cooking Time of Kidney Beans (Phaseolus Vulgaris L)
Editor CSRL
View PDFchevron_right
Changes in Physicochemical Properties of Dry Beans (Phaseolus vulgaris L.) during Long-Term Storage
Pedro Perez
Journal of Agricultural and Food Chemistry, 1997
View PDFchevron_right
Combined Effects of Mild Acidification and Thermal Treatment on Color and Texture of Green Beans
Jean-Yves Lecompte
International Journal of Food Properties, 2015
View PDFchevron_right
The effect of diverse treatments on biophysical characteristics of red kidney beans
Nafiseh Zamindar
Legume Research - An International Journal, 2016
View PDFchevron_right
Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties
Anselimo Makokha
Food Science & Nutrition, 2014
View PDFchevron_right
Hydration and culinary profile of improved common bean (Phaseolus vulgaris L) cultivars
Hilda Vasanthakaalam
Rwanda Journal of Agricultural Sciences, 2020
View PDFchevron_right
Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans ( Phaseolus vulgaris L
Trust Beta
Lwt - Food Science and Technology, 2008
View PDFchevron_right
Bean color and hardness modeling as a function of storage conditions
Juliana Aparecida Correia Bento
Research, Society and Development, 2020
View PDFchevron_right
Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)
Stefan Cenkowski
LWT - Food Science and Technology, 2006
View PDFchevron_right
Influence of Critical Storage Temperatures on Degradative Pathways of Pigments in Green Beans (Phaseolus vulgaris Cvs. Perona and Boby)
M.Pilar Cano
Journal of Agricultural and Food Chemistry, 1999
View PDFchevron_right
Hard-To-Cook Beans ( Phaseolus vulgaris ): Involvement of Phenolic Compounds and Pectates
Tullia Filisetti
Journal of Agricultural and Food Chemistry, 1998
View PDFchevron_right
Physical and Cooking Properties of Two Varieties of Bio-Fortified Common Beans (Phaseolus Vulgaris. L) Grown in DR Congo
Daniel Sila
Food Science and Quality Management, 2018
View PDFchevron_right
Factors Affecting the Color of Roasted Cocoa Bean
Dorota Żyżelewicz
Journal of Food Quality, 2013
View PDFchevron_right
Influence of drying conditions and storage period, in the physical integrity and cooking time of beans
Moacir Cardoso Elias
View PDFchevron_right
Physico-Chemical and Sensory Quality Criteria of Green Beans (Phaseolus vulgaris, L.)
Gaspar Ros
View PDFchevron_right
Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review
Ana Carolina Fernandes
… Journal of Food …, 2010
View PDFchevron_right
Physico-chemical properties of common beans under natural and accelerated storage conditions
Divair Christ
Ciencia e investigación agraria, 2013
View PDFchevron_right
Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans
A-Ali Nasirpour
Journal of Food Science and Technology-mysore
View PDFchevron_right