Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico-Reference-Cited by-同舟云学术

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Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico

Published:2020-07 Issue: Volume:20 Page:100206
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Corzo-Ríos Luis Jorge,Sánchez-Chino Xariss M.,Cardador-Martínez Anabertha,Martínez-Herrera Jorge,Jiménez-Martínez Cristian

Funder

Instituto Politécnico Nacional

Instituto Politecnico Nacional-Mexico

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference41 articles.

1. Official Methods of Analysis. Association of Official Analytical Chemists;AOAC,2005

2. Dietary cooked navy beans and their fractions attenuate colon carcinogenesis in azoxymethane-induced Ob/Ob mice;Bobe;Nutr. Canc.,2008

3. Pulse proteins: processing, characterization, functional properties and applications in food and feed;Boye;Food Res. Int.,2010

4. Antioxidant activity in common beans (Phaseolus vulgaris L.);Cardador-Martínez;J. Agric. Food Chem.,2002

5. Antioxidant capacity and phytonutrient content in the seed coat and cotyledon of common beans (Phaseolus vulgaris L.) from various regions in Mexico;Chávez-Mendoza;Antioxidants,2018

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1. Changes in Phenolic Composition and Bioactivities of Ayocote Beans under Boiling (Phaseolus coccineus L.);Molecules;2024-08-07

2. Contrasting bean analysis system based on YOLOv5 and a neural network model using the interval type-2 fuzzy set approach;Neural Computing and Applications;2024-07-31

3. Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.);Food Chemistry Advances;2024-06

4. Physico-chemical, functional, pasting and structural characteristics of two malted maize flours produce under optimal conditions;Food and Humanity;2024-05

5. Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.;Cereal Chemistry;2024-03-11

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