Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.)
Journal of the Science of Food and Agriculture2013Vol. 94(7), pp. 1349–1358
Citations Over TimeTop 10% of 2013 papers
Abstract
Heat treatment may be useful in developing novel dietary fibers from beans with variable composition and bioactivity with a considerable range of applications as functional food ingredients.
Related Papers
- → Nutritive value evaluated on rats of new cultivars of common beans (Phaseolus vulgaris) released in Chile(1995)14 cited
- → Comparison of Grain Proteome Profiles of Four Brazilian Common Bean (Phaseolus vulgaris L.) Cultivars(2017)12 cited
- → THE RESPONSE OF SELECTED Phaseolus vulgaris L. CULTIVARS TO OZONE UNDER CONTROLLED FUMIGATION AND AMBIENT FIELD LEVELS(1982)9 cited
- [Evolution of phenolic compounds and condensed tannins (Proanthocyanidins) during the development of bean seeds (Phaseolus vulgaris L.)].(1993)