Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (<i>Phaseolus coccineus</i>)-Reference-Cited by-同舟云学术

Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

Published:2023-10-31 Issue:11 Volume:3 Page:1835-1853
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Osuna-Gallardo Evelyn I.,Cuevas-Rodríguez Edith O.,Sepúlveda-García Carlos I.,Reyes-Moreno Cuauhtémoc,León-López Liliana,Han Ruixian¹,Hernández-Álvarez Alan J.¹

Affiliation:

1. School of Food Science & Nutrition, University of Leeds, LS2 9JT, Leeds, United Kingdom

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00416

Reference156 articles.

1. Legume Consumption Patterns in US Adults: National Health and Nutrition Examination Survey (NHANES) 2011–2014 and Beans, Lentils, Peas (BLP) 2017 Survey

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

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