Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce
نویسندگان
چکیده
منابع مشابه
Nutrients and antinutritional factors in faba beans as affected by processing
The influence on the nutrients content (soluble sugars, starch, dietary fibre and calcium) and antinutritional factors (a-galactosides and phytic acid) of faba beans (Vicia faba, L. major) of soaking in different solutions (distilled water, citric acid, and sodium bicarbonate solutions), cooking the presoaked seeds, dryheating and germination have been studied. Soaking brought about a decrease ...
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Abstract Manufacturing companies must find competitive methods to produce products cheaper, faster and better to continuously satisfy their customers and acquire organizational success. For continuous improvement to be more successful, hybrid programs such as integrated TQM and JIT approaches give better results. As the existing TQM and JIT integrated approaches in literatures are not analogous...
متن کاملInfluence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect
Changes in the trypsin inhibitor activity (TIA) of faba beans (Vicia faba L. Major) were investigated after beans were soaked in distilled water, citric acid, and sodium bicarbonate solutions. The soaking solution was discarded. The effect of cookingsdiscarding both soaking and cooking solutionsswas also studied. Finally, a dry-heating process was examined. Soaking treatment produced a slight d...
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ژورنال
عنوان ژورنال: Food and Bioprocess Technology
سال: 2017
ISSN: 1935-5130,1935-5149
DOI: 10.1007/s11947-017-2024-y