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  • 1
    Digitale Medien
    Digitale Medien
    Hard-to-cook phenomenon in common beans- influence of growing location and hardening procedures (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Two accelerated hardening procedures (storage for up to 4 months, and soaking in acetate buffer for up to 5 h) for testing beans were examined and compared, so that new cultivars prone to the hard-to-cook (HTC) defect may be identified. Bean hardness was measured by means of the Mattson bean cooker, and by measuring puncture force. Two imporant common bean (Phaseolis vulgaris) cultivars were grown in two locations differing in soil Ca and Mg content. Those from the high Ca site had longer cooking times, which increased more rapidly on accelerated storage and in the soaking tests. The results of this preliminary study suggest that the acetate soak hardening procedure is worthy of further investigation as the basis of a rapid test for the presence of the hard-to-cook defect in new cultivars.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00677.x
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  • 2
    Digitale Medien
    Digitale Medien
    Development of a fermentation procedure to produce a tempe-related food using common beans as substrate (1987)
    Springer
    Biotechnology letters 9 (1987), S. 333-338 
    Details
    ISSN: 1573-6776
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Summary A basic procedure was developed to produce a tempe-like product using the mouldRhizopus oligosporus and black common beans (Phaseolus vulgaris) as substrate. The initial pH of the substrate was 5.8, and fermentation was conducted at 37°C with a relative humidity of 70% for 72 hrs. Levels of soluble solids and soluble protein increased dramatically as a result of fermentation. Some changes were as well observed in fatty acid contents of fermented samples. It was concluded that the common bean used was an acceptable substrate for preparing this product.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01025799
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  • 3
    Digitale Medien
    Digitale Medien
    Comparison of procedures to determine protein content of developing bean seeds (Phaseolus vulgaris) (1989)
    Springer
    Plant foods for human nutrition 39 (1989), S. 137-148 
    Details
    ISSN: 1573-9104
    Schlagwort(e): beans ; protein determination ; Lowry ; Bradford ; Kjeldahl methods
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Abstract Micro-Kjeldahl, Lowry and Bradford procedures were compared for determining the protein content ofPhaseolus vulgaris seeds during their development. Micro-Kjeldahl and biuret techniques were also compared with mature seeds of a normal and a genetically-improved bean cultivar. The protein contents of casein and soy protein isolate were as well estimated by these four methods. For many samples of both bean and food protein products large disagreements were found between micro-Kjeldahl and the other three procedures.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01091893
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