Dry Beans Processing, Quality Evaluation, and Nutrition-Reference-Cited by-同舟云学术

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Dry Beans Processing, Quality Evaluation, and Nutrition

Published:2018-02-16 Issue: Volume: Page:559-587
ISSN:
Container-title:Handbook of Vegetables and Vegetable Processing
language:
Short-container-title:

Author:

Howard Luke R.¹,White Brittany L.²,Uebersax Mark A.³,Siddiq Muhammad³

Affiliation:

1. Department of Food Science; University of Arkansas; Arkansas USA

2. Research and Development Department; Simmons Pet Food; Siloam Springs Arkansas USA

3. Department of Food Science & Human Nutrition; Michigan State University; East Lansing Michigan USA

Publisher

John Wiley & Sons, Ltd

Reference124 articles.

1. Hydration kinetics of red kidney beans;Abu-Ghannam;J Food Sci,1997

2. Oligosaccharides of 13 American cultivars of cowpeas (Vigna sinensis);Akpapunam;J Food Sci,1979

3. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: effects of bean addition and extrusion cooking;Anton;Food Chem,2009

4. Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: effects of hydrocolloid addition;Anton;LWT-Food Sci & Technol,2009

Cited by 11 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. Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches;Legume Science;2024-01-16

2. Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions;Food Research International;2023-11

3. Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( Phaseolus vulgaris L .) from Madagascar;Legume Science;2022-03-03

4. Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing;Innovative Food Science & Emerging Technologies;2022-01

5. Agrarian Conditions and Post-harvest Practices of Faba Bean;Faba Bean: Chemistry, Properties and Functionality;2022

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