Effects of Cultivar, Growing Location, and Year on Physicochemical and Cooking Characteristics of Dry Beans (Phaseolus vulgaris)-Reference-Cited by-同舟云学术

Effects of Cultivar, Growing Location, and Year on Physicochemical and Cooking Characteristics of Dry Beans (Phaseolus vulgaris)

Published:2017-01 Issue:1 Volume:94 Page:128-134
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wang Ning¹,Hou Anfu²,Santos Joseffus¹,Maximiuk Lisa¹

Affiliation:

1. Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, MB R3C 3G8, Canada.

2. Morden Research and Development Center, Agriculture and Agri-Food Canada, Morden, MB R6M 1Y5, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-04-16-0124-FI

Reference44 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 08-16.01. Ash in soy flour. Approved May 5, 1960. Method 44-17.01. Moisture—Air-oven method (pulses). Approved October 1, 2003. Method 56-35.01. Method for determining water hydration capacity and percentage of unhydrated seeds of pulses. Approved October 10, 2007. Method 56-36.01. Firmness of cooked pulses. Approved August 2012. Method 76-13.01. Total starch assay procedure (Megazyme amyloglucosidase/α-amylase method). Approved November 8, 1995. Available online only. AACCI: St. Paul, MN.

2. Lectins, trypsin inhibitors, BOAA and tannins in legumes and cereals and the effects of processing

3. Effect of nitrogen fixation, nitrogen fertilization and viral infection on yield, tannin and protein contents and in vitro protein digestibility of faba bean

4. Relationship Between Phytic Acid and Cooking Quality in Lentil

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