Effect of post-harvest storage on the chemical and microstructural characteristics of the common bean (Phaseolus vulgaris L.)

Author:

Nicolás-García Mayra,Perucini-Avendaño Madeleine,Perea-Flores María de Jesús,Camacho-Díaz Brenda Hildeliza,Dávila-Ortiz Gloria

Publisher

Elsevier BV

Reference40 articles.

1. Chemical characterization, bioactive compounds, and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.);Alves;International Food Research Journal,2019

2. Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.);Alves;Food Chemistry,2021

3. Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior;An;Food Research International,2024

4. Official methods of analysis;AOAC,2000

5. Proteomic and physicochemical characteristics: The search for a quality profile of beans (Phaseolus vulgaris L.) during long-term storage;Ávila;LWT- Food Science and Technology,2020

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