Download or read book Effects of Cooking and Processing Variables on Quality Characteristics of Diverse Navy Beans Phaseolus Vulgaris L written by Dominique Savio Nkunda and published by . This book was released on 2003 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of Processing Factors on the Quality Characteristics of Soaked and Processed Navy Beans written by Bih Jyu Lee and published by . This book was released on 1979 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Selected Genetic and Processing Variables on Processed Bean Quality written by Albert Bolles and published by . This book was released on 1983 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Storage Conditions on the Quality of Dry and Processed Navy Beans written by Sineenart Vongsarnpigoon and published by . This book was released on 1979 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dry Beans and Pulses written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2012-08-29 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.
Download or read book Quality Assessment of Selected Dry and Processed Beans written by Sharon Hsia and published by . This book was released on 1994 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Irradiation and Processing of Navy Beans Phaseolus Vulgaris written by Michael M. Moline and published by . This book was released on 1969 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Navy Bean Processing written by Mark Alan Uebersax and published by . This book was released on 1980 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Barley written by Peter R. Shewry and published by Elsevier. This book was released on 2014-01-01 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, and end-use properties of the barley grain for cultivation, trade, and utilization. Editors Peter R. Shewry and Steven E. Ullrich bring together a wide range of international authorities on barley to create this truly unique, encyclopedic reference work that covers the massive increase in barley knowledge over the past 20 years, since the first edition of this book was published. Barley: Chemistry and Technology, Second Edition offers the latest coverage of barley’s applications in milling, breeding, and production for food, feed, malting, brewing, distilling, and biofuels. It delivers a complete update of the latest knowledge of barley’s many components, from the genetic and molecular level to its many constituents, such as proteins, carbohydrates, arabinoxylans, minerals, lipids, terpenoids, phenolics, and vitamins. This important book also includes chapters on barley’s plant and grain development from both the physiological and genetic perspectives, making it an important resource not only for cereal and food scientists but also for crop scientists involved in breeding, agronomy, and related plant sciences New coverage includes: Updated, comprehensive knowledge on barley’s components, including proteins, carbohydrates, arabinoxylans, and bioactive effects New end-use ideas for barley as an ingredient in food products Nonfood industrial applications for barley, including biofuels A new chapter on barley’s health benefits Molecular breeding for malting quality
Download or read book Genetic Variability and Mapping of Cooking Time and Sensory Attributes in Andean Dry Beans written by Amber Nichole Bassett and published by . This book was released on 2020 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking time, flavor, and texture of dry beans (Phaseolus vulgaris L.) are valued by consumers but are not major considerations of dry bean breeding programs. The aim of this research is 1) to investigate mechanisms underlying fast cooking times of select genotypes, 2) to characterize the genetic control of cooking time, flavor, and texture of cooked beans in a diversity panel and a recombinant inbred line population, and 3) to evaluate how fast-cooking bean genotypes process into canned products. The genetic mechanism of fast cooking time was assessed via the physical and compositional seed characteristics in a set of 8 genotypes. Faster cooking beans had thinner cotyledon cell walls and seed coat layers and lower seed coat percentage, seed weight, and total and insoluble fiber. To identify genomic loci underlying cooking time, flavor, and texture, genome-wide association (GWA) and quantitative trait loci (QTL) mapping approaches were used with 430 lines of the Andean Diversity Panel and 242 yellow recombinant inbred lines. Sensory attributes included total flavor, beany, vegetative, earthy, starchy, sweet, and bitter intensity as well as seed coat perception and cotyledon texture. SNPs and QTL were identified for most of the attributes, with QTL for earthy intensity having the most phenotypic variation explained. In both populations, sweet and starchy intensity were positively correlated and associated via PCA, but other trait associations were minimal. A subset of lines from the RIL population were evaluated for canning quality following different retort processing durations. For fast-cooking lines, canning quality improved with reduced retort processing time, revealing a potential cost-saving benefit to the canning industry. This information lays a foundation for targeting fast cooking times and specific sensory profiles in breeding programs.
Download or read book Agrindex written by and published by . This book was released on 1994 with total page 854 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Navy Bean Processing written by Mark Alan Uebersax and published by . This book was released on 1980 with total page 11 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dit rapport behandelt de resultaten van een onderzoek naar de effekten van weekmethodes voor inblikken van witte bonen (Phaseolus vulgaris) met verschillende CA-koncentraties in het weekvocht en met inzoutingsmiddel. Verder is er aandacht voor de invloed van opslagduur, temperatuur en relatieve luchtvochtigheid op de kwaliteit van witte bonen
Download or read book Genetic Analyses of Cooking Time Nutritional and Culinary Quality in Dry Beans Phaseolus Vulgaris L written by Nassratullah Naimatullah Wassimi and published by . This book was released on 1985 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of Storage and Processing Parameters on Quality Attributes of Processed Navy Beans written by Mark Alan Uebersax and published by . This book was released on 1972 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of Processing on Bean Phaseolus Vulgaris L Protein Quality written by Antonius Franciscus van der Poel and published by . This book was released on 1990 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1974 with total page 1282 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Comprehensive Dissertation Index written by and published by . This book was released on 1973 with total page 798 pages. Available in PDF, EPUB and Kindle. Book excerpt:
