The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris)-Reference-Cited by-同舟云学术

The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris)

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MARTINEZ-CENICEROS Mayra¹,FERNANDEZ-MONREAL Karen¹,DOMÍNGUEZ-ORDAZ Lenin Efraín¹,AYALA-SOTO Juan Guillermo¹,CHAVEZ-FLORES David¹,RUIZ-ANCHONDO Teresita¹,SANDOVAL-SALAS Fabiola²,NEDER-SUAREZ David¹,HERNANDEZ-OCHOA Leon¹^ORCID

Affiliation:

1. Universidad Autonoma de Chihuahua UACH, Mexico

2. Tecnológico Nacional de México TecNM, Mexico

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101137&tlng=en

Reference35 articles.

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3. Evaluation of the anticancer potential of hexadecanoic acid from brown algae Turbinaria ornata on HT–29 colon cancer cells;Bharath B.;Journal of Molecular Structure,2021

4. Protein solubility of raw and cooked beans (Phaseolus vulgaris): role of the basic residues;Carbonaro M.;Journal of Agricultural and Food Chemistry,1993

5. Bioactive compounds in legumes: implications for sustainable nutrition and health in the elderly population;Conti M. V.;Trends in Food Science & Technology,2021

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

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