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Effect of microwave treatment on cooking time, colour, sensory and nutritional properties of Bambara groundnut (Vigna subterranea).

• Authors : Oyeyinka, Samson A.^1,2 ; Ajisafe, Aishat O.²; Akintayo, Olaide A.²

Subjects: *BAMBARA groundnut; *MICROWAVE cooking; *TREATMENT effectiveness

• Source: Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam. 2020, Vol. 15 Issue 1-2, p11-16. 6p.

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Genetic gain for technological traits in new cultivars developed by the Southern Brazilian common-bean network

• Authors : Nerinéia Dalfollo Ribeiro; Sandra Maria Maziero; Henrique da Silva Argenta

Subjects: Phaseolus vulgaris L; grain color; grain size

• Source: Ciência e Agrotecnologia, Vol 47 (2023)

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An In Vivo (Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.).

• Authors : Wiesinger, Jason A.¹; Glahn, Raymond P.¹; Cichy, Karen A.²

Subjects: *BIOAVAILABILITY; *BIOLOGICAL assay; *COLORAFRICA

• Source: Nutrients. Aug2019, Vol. 11 Issue 8, p1768-1768. 1p.

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Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

• Authors : Haghighi, Hossein; Belmonte, Anna Maria; Masino, Francesca ...

Subjects: chicken breast fillet; color; cooking lo

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Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

• Authors : Hossein Haghighi; Anna Maria Belmonte; Francesca Masino

Subjects: chicken breast fillets; color; cooking lossagris

• Source: Applied Sciences; Volume 11; Issue 7; Pages: 3189

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Consumer preference and the technological and nutritional quality of different bean colours.

• Authors : Rosana Kläsener, Greice¹; Dalfollo Ribeiro, Nerinéia¹ ; Renato Casagrande, Cleiton¹

• Source: Acta Scientiarum: Agronomy. 2020, Vol. 42, p1-12. 12p.

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CHEMICAL CHANGES IN BEAN GRAINS DURING STORAGE IN CONTROLLED CONDITIONS

• Authors : Almeida, Ana J. B. de; Coelho, Silvia R. M.; Schoeninger, Vanderleia

Subjects: cooking time; the integument color; content of phytates

• Source: Engenharia Agrícola. June 2017 37(3)

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CHEMICAL CHANGES IN BEAN GRAINS DURING STORAGE IN CONTROLLED CONDITIONS

• Authors : Ana J. B. de Almeida; Silvia R. M. Coelho; Vanderleia Schoeninger

Subjects: cooking time; the integument color; content of phytates

• Source: Engenharia Agrícola, Vol 37, Iss 3, Pp 529-540 (2017)

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Physical and chemical characteristics of common bean varieties

• Authors : Marcio de Barros; Sandra Helena Prudencio

Subjects: Bean; Cooking time; Hardness

• Source: Semina: Ciências Agrárias, Vol 37, Iss 2, Pp 751-762 (2016)

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Physical and chemical characteristics of common bean varieties ; Características físicas e químicas de diferentes variedades de feijão comum

• Authors : Barros, Marcio de; Prudencio, Sandra Helena

Subjects: Bean; Cooking time; Hardness

• Source: Semina: Ciências Agrárias; Vol. 37 No. 2 (2016); 751-762 ; Semina: Ciências Agrárias; v. 37 n. 2 (2016); 751-762 ; 1679-0359 ; 1676-546X

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