Determination of hydration kinetic of pinto beans: A hyperspectral images application-Reference-Cited by-同舟云学术

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Determination of hydration kinetic of pinto beans: A hyperspectral images application

Published:2024-06 Issue: Volume:14 Page:100161
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Chuquizuta Tony^ORCID,Chavez Segundo G.,Miano Alberto Claudio,Castro-Giraldez Marta,Fito Pedro J.,Arteaga Hubert,Castro Wilson

Publisher

Elsevier BV

Reference35 articles.

1. Effect of chemical composition and thermal properties on the cooking quality of common beans (phaseolus vulgaris);Sánchez-Arteaga;CyTA-J. Food,2015

2. Modelling textural changes during the hydration process of red beans;Abu-Ghannam;J. Food Eng.,1998

3. Composição centesimal e conteúdo mineral de diferentes cultivares de feijão biorfortificado (phaseolus vulgaris l.);Lovato;Braz. J. Food Technol.,2017

4. The hydration of grains: a critical review from description of phenomena to process improvements;Miano;Compr. Rev. Food Sci. Food Saf.,2018

5. A soft condensed matter approach towards mathematical modelling of mass transport and swelling in food grains;Chapwanya;J. Food Eng.,2015

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