Black beans (Phaseolus vulgaris L.) are a rich source of flavonoids and saponins with proven health benefits. Spray dried black bean extract powders were used in different formulations for the production of nutraceutical capsules with reduced batch-to-batch weight variability. Factorial designs were used to find an adequate maltodextrin-extract ratio for the spray-drying process to produce blac...

The use of cacao, in its familiar food and beverage form, dates back about 3,800 years. By the time of the discovery of America by Europeans, the Aztecs and Mayans had developed methods for drying, roasting and grinding cacao beans for use in beverages and foods. Today, the same processes are used, but have been adapted to modern machinery. The current study was conducted to compare the traditi...

XSL Beans are a unique technology for developing UI's that exploits XML and XSL, and that provides a number of benefits, chief of which are: • Media independence XSL Beans are media independent, meaning that they can be used in Java, Dynamic HTML, or even standard GUI environments. • Standards−based XSL Beans rely upon, and exploit, XML and related standards, providing an open UI framework. • I...

A high-performance liquid chromatography-diode array detection (DAD) procedure separating and quantifying 16 phenolic acids was used for determination of phenolic acids content in dry beans (Phaseolus vulgaris L.). Dry beans from 10 market classes and 15 varieties that are commonly consumed in the United States were screened for phenolic acids content. Systematic sequential hydrolysis of a mode...

Black beans play an essential part in the human diet due to their high protein content and nutritional value. are energy, dietary fiber, protein, minerals, vitamins, they have well-balanced amino acid profiles. The production of black bean concentrates or isolates is growing interest food industry because functional properties ability improve quality products. Various procedures used obtain / w...

The genus Aspergillus is one of the most important filamentous fungal genera. Aspergillus species are used in the fermentation industry, but they are also responsible of various plant and food secondary rot, with the consequence of possible accumulation of mycotoxins. The aflatoxin producing A. flavus and A. parasiticus, and ochratoxinogenic A. niger, A. ochraceus and A. carbonarius species are...

The present study aimed to evaluate the ability of a mixture gabbro powder and dacite promote plant growth, provide nutrients alter soil chemical characteristics. Two experiments were conducted under different field conditions, in which black oat beans added with increasing doses (0 10 t ha-1) rock blend. grain yield (beans), dry matter production (oats) nutritional status crops evaluated. At e...

The present study reports on the natural mycobiota occurring in cocoa beans, paying special attention to the incidence of fungal species that are potential producers of mycotoxins. The results show that predominant fungi were different species of the genus Aspergillus belonging to section Flavi and Nigri. Of the 214 strains of Aspergillus section Flavi collected from cocoa beans, 120 were ident...

In Japan, maximum residue limits for pesticides (MRL) in coffee are set on green coffee beans, but not roasted coffee beans, although roasted beans are actually used to prepare coffee for drinking. Little is known about the behavior of pesticides during the roasting process. In the present study, we examined the changes in the concentration of pesticide (organochlorine: γ-BHC, chlordane and hep...

The wet processing of robusta coffee starts with harvesting cherries, followed by sorting the pulping, fermentation, washing, drying, hard skin hulling, bean sorting, and packaging. Soaking fruit before pulping is an alternative for farmers to delay process if time does not allow it. fermentation aims remove mucus that firmly attached skin. addition L. casei microbes can accelerate but affect f...