Prediction of canned black bean texture (Phaseolus vulgarisL.) from intact dry seeds using visible/near infrared spectroscopy and hyperspectral imaging data-Reference-Cited by-同舟云学术

Prediction of canned black bean texture (Phaseolus vulgarisL.) from intact dry seeds using visible/near infrared spectroscopy and hyperspectral imaging data

Published:2017-09-01 Issue:1 Volume:98 Page:283-290
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Mendoza Fernando A¹^ORCID,Cichy Karen A¹²,Sprague Christy¹,Goffnett Amanda¹,Lu Renfu³,Kelly James D¹

Affiliation:

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

2. USDA/ARS, Bogue Street; Michigan State University; East Lansing MI USA

3. USDA/ARS, Shaw Lane; Michigan State University; East Lansing MI USA

Funder

USDA Agricultural Research Service's (‘Improved Quality in Dry Bean Using Genetic and Molecular Approaches’)

MSU Project GREEEN

USAID Legume Innovation Lab

Publisher

Wiley

Subject

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

Reference35 articles.

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4. A test to predict color loss in black bean during thermal processing;Bushey;Annu Rep Bean Improv Coop,2007

5. Chemical and microstructural evaluation of ‘hard-to-cook’ phenomenon in legumes (pinto bean and small-type lentil);Pirhayati;Int J Food Sci Tech,2011

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