Accelerated life testing of frozen green beans (Phaseolus vulgaris, L.) quality loss kinetics: colour and starch
نویسندگان
چکیده
منابع مشابه
Computational design of accelerated life testing applied to frozen green beans
Three different accelerated life tests (ALT) were designed by computer simulation to investigate their practical applicability to quantify kinetics of quality loss in frozen stored foods. Heat transfer and quality degradation inside a green bean were simulated, using a spectral finite element method (SFEM), to develop pseudo-experimental data. Temperature fluctuations inside a refrigerator were...
متن کاملDiversification and Population Structure in Common Beans (Phaseolus vulgaris L.)
Wild accessions of crops and landraces are valuable genetic resources for plant breeding and for conserving alleles and gene combinations in planta. The primary genepool of cultivated common beans includes wild accessions of Phaseolus vulgaris. These are of the same species as the domesticates and therefore are easily crossable with cultivated accessions. Molecular marker assessment of wild bea...
متن کاملZinc Nutrition and Starch Metabolism in Phaseolus vulgaris L.
The effect of Zn nutrition on leaf starch metabolism was studied in two navy bean (Phaseolus vulgaris L.) varieties, Sanilac and Saginaw. Sanilac is much more susceptible to Zn deficiency than is Saginaw. The variables examined in these two strains were starch content, the activity of soluble starch synthetase (ADP-glucose: starch alpha-4-glucosyltransferase, EC 2.4.1.b), and the size and numbe...
متن کاملNutritive Value of Navy Beans (phaseolus Vulgaris).
It has been known since 1920 (Johns & Finks, 1920) that the navy bean is an inferior source of protein for rats. Everson & Heckert (1944) reported that raw navy beans were injurious to rats when given at a 10% protein level. They also reported that autoclaving the beans destroyed the injurious effect. Kakade & Evans (1963a, b) confirmed this report and observed that rats given 10% protein as ra...
متن کاملProtein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking
Beans (Phaseolus vulgaris L.) are among the main sources of protein and minerals. The cooking of the grains is imperative, due to reduction of the effect of some toxic and antinutritional substances, as well as increase of protein digestibility. In this study, the effects of cooking on albumins, globulins, prolamins, and glutelins concentration and determination of Fe associated with proteins f...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2005
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2004.04.037