Reduced retort processing time improves canning quality of fast‐cooking dry beans ( Phaseolus vulgaris L.)-Reference-Cited by-同舟云学术

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Reduced retort processing time improves canning quality of fast‐cooking dry beans ( Phaseolus vulgaris L.)

Published:2020-05-19 Issue:10 Volume:100 Page:3995-4004
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Bassett Amber¹,Dolan Kirk D²,Cichy Karen³^ORCID

Affiliation:

1. Department of Plant, Soil and Microbial Sciences Michigan State University East Lansing MI USA

2. Department of Food Science and Human Nutrition Michigan State University East Lansing MI USA

3. Sugarbeet and Bean Research Unit USDA‐ARS East Lansing MI USA

Funder

Michigan State University

Agricultural Research Service

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10444

Reference35 articles.

1. Comparative Nutrient Analysis of Commonly Consumed Vegetables

2. Dry beans ofPhaseolus:A review. Part 3

3. Significance for humans of biologically active factors in soybeans and other food legumes

4. Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)

5. Effect of phytate and storage conditions on the development of the ‘hard-to-cook’ phenomenon in common beans

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Are the sensory qualities of prestigious traditional varieties of beans preserved in commercial canned products? A comprehensive sensorial and chemical study on Ganxet beans;LWT;2024-07

2. Understanding retort processing: A review;Food Science & Nutrition;2023-12-27

3. Effect of retort processing, containers and motion types on digestibility of black beans (Phaseolus vulgaris L.) starch;International Journal of Food Science & Technology;2023-12-10

4. Genetic variability for susceptibility to seed coat mechanical damage and relationship to end‐use quality in kidney beans;Crop Science;2023-11-03

5. A pilot‐scale dry bean canning and evaluation protocol;Journal of Food Processing and Preservation;2021-12-19

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