High temperature and humidity storage alter starch properties of faba (Vicia faba) and adzuki beans (Vigna angularis) associated with hard-to-cook quality

Authors: Perera, Dilini ^a, Jia, Bin ^a, Devkota, Lavaraj ^a, Bhattarai, Surya P. ^b, Panozzo, Joe ^c, Dhital, Sushil ^{a, ⁎}

Source: In Carbohydrate Polymers 1 March 2025 351

Impact of Roasting on Functional Properties of Hard-to-Cook Beans Under Adverse Storage Conditions

Authors: Takako Koriyama, Kiriko Teranaka, Michiyo Kumagai

Source: Foods, Vol 14, Iss 3, p 470 (2025)

Subject Terms: hard-to-cook beans, roasting, antioxidant activity, resistant starch, functional properties, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/3/470; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/993271e1654d422896a1c142510045ff

Crucial role of storage conditions on faba (Vicia faba) and adzuki beans (Vigna angularis) with an emphasis on the Hard-to-Cook phenomenon

Authors: Perera, Dilini ^a, Kumar, Gaurav ^a, Devkota, Lavaraj ^a, Panozzo, Joe ^b, Dhital, Sushil ^{a, ⁎}

Source: In Food Bioscience December 2024 62

Effects of storage temperature and relative humidity on cooking time and moisture uptake of selected common bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

Authors: Melese Mulu Abay, Getachew Neme Tolesa

Source: Cogent Food & Agriculture, Vol 9, Iss 1 (2023)

Subject Terms: Awash Weten variety, common bean, cooking time, hard-to-cook defect, moisture uptake, Zoasha variety, Agriculture, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/2331-1932

Access URL: https://doaj.org/article/647d83bea4554bb99505cf6c3b6b86ee

Advances in Postharvest Process Systems

Contributors: Onwude, Daniel I., Chen, Guangnan

Subject Terms: persimmon fruit, drying methods, computational intelligence methods, artificial neural network model, support vector machine model, k-nearest neighbors, milk quality, high pressure processing, pasteurization, milk storage, shelf life, bulk hazelnut kernels, mechanical properties, heating temperature, oil efficiency, relaxation process, common beans, beans classification, hard-to-cook, bean softening, piper nigrum, dimensions, mass, maturity levels, modelling, food security, food quality, agricultural production, crop storage and processing, food distribution, smart digital technology, industry 4.0, refrigeration, deterioration, cavitation, dosage, hurdle technology, microorganisms, nonthermal, decontamination, bulk weight, hop cones size distribution, chemical analysis, energy consumption, postharvest storage, food packaging and shelf-life, bitter kola, food preservation, alligator pepper, underutilized seeds, cassava, storage, PPD, starch, shelf-life, postharvest losses, biorational pesticides, chemical profile, fumigant toxicity, modeling, optimization, S. hortensis, S. intermedia, Research and information: general, Biology, life sciences, Technology, Engineering, Agriculture, Industrial processes

File Description: image/jpeg

Access URL: https://directory.doabooks.org/handle/20.500.12854/76979
https://mdpi.com/books/pdfview/book/4572

A peptide fraction from hardened common beans (Phaseolus vulgaris) induces endothelium-dependent antihypertensive and renal effects in rats

Authors: Juliana Vila Verde Ribeiro, Daniel Graziani, Jhulle Horrane Moreira Carvalho, Michelle Mendanha Mendonça, Lara Marques Naves, Helton Freires Oliveira, Hericles Mesquita Campos, Maria Clorinda Soares Fioravanti, Lilian Fernanda Pacheco, Patricia Maria Ferreira, Gustavo Rodrigues Pedrino, Paulo César Ghedini, Kátia Flávia Fernandes, Karla de Aleluia Batista, Carlos Henrique Xavier

Source: Current Research in Food Science, Vol 6, Iss , Pp 100410- (2023)

Subject Terms: Hypertension, Renal function, Hydroelectrolytic balance, Bioactive peptides, Hard-to-cook, Common beans, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927122002325; https://doaj.org/toc/2665-9271

Access URL: https://doaj.org/article/ad4c1686431f489aaed342e46fcb3c1a

Hydrothermal treatments affect the development of the hard‐to‐cook defect in cowpeas

Authors: Nicole S. Affrifah, Manjeet S. Chinnan, Firibu K. Saalia, R. Dixon Phillips

Source: Legume Science, Vol 4, Iss 2, Pp n/a-n/a (2022)

Subject Terms: cowpeas, hard‐to‐cook, moisture content, phytase, steam treatment, storage, Plant culture, SB1-1110

File Description: electronic resource

Relation: https://doaj.org/toc/2639-6181

Access URL: https://doaj.org/article/eb906c0bf76546a3a451a9daeaba134a

Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties

Authors: Ladyslene C. Paula, Ailton C. Lemes, Erika Valencia-Mejía, Bruna R. Moreira, Thiago S. Oliveira, Ivan T.N. Campos, Hiasmin F.S. Neri, Claudio Brondani, Paulo C. Ghedini, Karla A. Batista, Katia F. Fernandes

Source: Food Chemistry: X, Vol 13, Iss , Pp 100259- (2022)

Subject Terms: Phaseolus vulgaris, Hard-to-cook, Easy-to-cook, Bioactive peptides, Nutraceutical, Vascular reactivity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157522000578; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/9dc2ae68801b4117b567bc9ce102599e

Effects of Storage and Roasting Condition on the Antioxidant Activity of Soybeans with Different Colors of Seed Coat

Authors: Takako Koriyama, Kiriko Teranaka, Mitose Tsuchida, Midori Kasai

Source: Foods, Vol 12, Iss 1, p 92 (2022)

Subject Terms: roasting, storage, soybean, seed coat color, aged beans, hard-to-cook, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/1/92; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/50531b5a3f084da7b47c9c0f005c2ebc

Genetic Studies on the Inheritance of Storage-Induced Cooking Time in Cowpeas [Vigna unguiculata (L.) Walp]

Authors: Sylvester N. T. T. Addy, Karen A. Cichy, Hans Adu-Dapaah, Isaac K. Asante, Afutu Emmanuel, Samuel K. Offei

Source: Frontiers in Plant Science, Vol 11 (2020)

Subject Terms: heritability, cooking time, cowpea, hard-to-cook, gene action, Plant culture, SB1-1110

File Description: electronic resource

Relation: https://www.frontiersin.org/article/10.3389/fpls.2020.00444/full; https://doaj.org/toc/1664-462X

Access URL: https://doaj.org/article/3eeadd666dbc44ad8d4bd00a827502b1

Transcriptome-Guided Identification of Pectin Methyl-Esterase-Related Enzymes and Novel Molecular Processes Effectuating the Hard-to-Cook Defect in Common Bean (Phaseolus vulgaris L.)

Authors: Mary Esther Muyoka Toili, Ramon de Koning, Raphaël Kiekens, Nelson Ndumba, Samuel Wahome, Sylvester Anami, Stephen Mwangi Githiri, Geert Angenon

Source: Foods, Vol 11, Iss 12, p 1692 (2022)

Subject Terms: pectin methyl-esterase (PME), pectin methyl-esterase inhibitor (PMEI), Phaseolus vulgaris, hard-to-cook defect, RNA sequencing, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/12/1692; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/525481545c51408fb011c610cc9f816d

Common bean (Phaseolus vulgaris L.) protein-derived peptides increased insulin secretion, inhibited lipid accumulation, increased glucose uptake and reduced the phosphatase and tensin homologue activation in vitro

Authors: Miguel E. Oseguera Toledo, Elvira Gonzalez de Mejia, Mayandi Sivaguru, Silvia L. Amaya-Llano

Source: Journal of Functional Foods, Vol 27, Iss , Pp 160-177 (2016)

Subject Terms: Diabetes, Hard to cook bean (Phaseolus vulgaris), Hydrolysates, Bioactive peptides, Insulin, Glucose uptake, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464616302778; https://doaj.org/toc/1756-4646

Access URL: https://doaj.org/article/dd01ff1b4bf44609b92be37acc6acf7a

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Authors: Maira Rubi Segura-Campos, Karem García-Rodríguez, Jorge Carlos Ruiz-Ruiz, Luis Chel-Guerrero, David Betancur-Ancona

Source: Journal of Functional Foods, Vol 8, Iss , Pp 1-8 (2014)

Subject Terms: Pasta, Hard-to-cook bean, Enzymatic hydrolysis, Bioactivities, Extrusion, Nutrimental properties, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464614000668; https://doaj.org/toc/1756-4646

Access URL: https://doaj.org/article/34018d1f6fd447b2a96a056ce25c7302

This result is not displayed to guests.
Login for full access.

This result is not displayed to guests.
Login for full access.

This result is not displayed to guests.
Login for full access.

This result is not displayed to guests.
Login for full access.

This result is not displayed to guests.
Login for full access.

This result is not displayed to guests.
Login for full access.

This result is not displayed to guests.
Login for full access.