Subject: food processing - NALDC Search Results
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food processing[remove]53
food composition12
1. Physical properties of cranberry and red kidney beans (id:IND44063179)
2. Quantifying thermal degradation of anthocyanins in black bean flour (Phaseolus vulgaris L.) (id:IND44060989)
Bornhorst, G.M., Mishra, D.K., Siddiq, M., and Dolan, K.D.
water content; black beans; flour; anthocyanins; thermal degradation; quantitative analysis; food composition; antioxidants; heat treatment; food processing; extrusion; canning; canning quality; temperature; thermal conductivity; specific heat; activation energy
3. Rheological properties of cranberry bean (Phaseolus vulgaris L.) extrudate flour (id:IND44063178)
Ravi, R., Siddiq, M., Dolan, K.D., and Harte, J.B.
cranberry beans; flour; extrusion; rheological properties; rheology; food processing; viscosity; shear stress; chemical concentration; solids; functional properties; temperature
5. Value-added processing of fruit-based extruded porridge and snacks (id:IND44063180)
7. Effect of soaking and cooking on the oligosaccharides and lectins of red kidney beans (Phaseolus vulgaris L.) (id:IND43940829)
Nyombaire, G., Siddiq, M., and Dolan, K.
kidney beans; food processing; soaking; cooking; temperature; food composition; oligosaccharides; lectins; quantitative analysis
8. Functional characteristics of extruded pinto and navy bean flour (Phaseolus vulgaris L.) (id:IND43940832)
Nyombaire, G., Birmingham, E., Harte, J.B., Venkatesh, S., Siddiq, M., and Dolan, K.D.
pinto beans; navy beans; flour; food processing; temperature; extruded foods; food composition; gluten; quantitative analysis; new products; gluten-free foods
9. A new minimally processed red kidney bean (Phaseolus vulgaris L.) sugar-coated snack (id:IND43940830)
Nyombaire, G., Siddiq, M., Dolan, K., and Harte, J.B.
kidney beans; food processing; minimally processed foods; food composition; sugars; syrups; coatings; new products; sensory evaluation; sensory properties
11. The use of a low-cost extruder to inactivate phytohemagglutinins in light red kidney beans (Phaseolus vulgaris L.) (id:IND43940831)
Nyombaire, G., Dolan, K., and Bennink, M.
water content; kidney beans; flour; food processing; temperature; extruded foods; food composition; phytohemagglutinin; lectins; quantitative analysis
13. Use of hydration, germination and alpha-galactosidase treatments to reduce oligosaccharides in dry beans (id:IND43758322)
Matella, N.J., Stoeckle, A.W., Dolan, K.D., Lee, Y.S., and Bennink, M.R.
black beans; red beans; flour; food processing; processing technology; water treatment; seed germination; enzymatic treatment; alpha-galactosidase; food composition; oligosaccharides; reduction; raffinose; stachyose; cost effectiveness
14. Inheritance of mechanical damage of dry bean seed (id:IND43757175)
Phaseolus vulgaris; beans; seeds; mechanical harvesting; mechanical damage; food processing; cultivars; inbred lines; inheritance (genetics); heritability
15. Processing of value-added sugar beans (id:IND23299915)
Dolan, K.D., Siddiq, M., and Uebersax, M.A.
beans; food processing; measurement; texture
16. Characterization of biochemical and cooking factors of wild, domesticated and introgressed common bean (Phaseolus vulgaris L) cultivars (id:IND20562915)
Avila-Rodriguez, E.H., Ibarra-Perez, F.J., Intriago-Ortega, M.P., and Vasquez-Moreno, A.C.
plant genetics; plant breeding; food processing; field crops; plant physiology; plant biochemistry
17. Inheritance of cooking time, water absorption, protein and tannin content in dry bean and their expected gain from selection (id:IND20563155)
Elia, F.M., Hosfield, G.L., and Uebersax, M.A.
food processing; field crops; plant physiology; plant biochemistry; plant genetics; plant breeding
19. Poultry processing created more rural jobs than red-meat packing during the 1980's (id:IND20446033)
meat; poultry meat; food processing; economic impact; rural communities; employment opportunities; input output analysis
20. Biotechnology for tailoring old crops to new uses (id:IND93048076)
Jones, D.D. and Harlander, S.K.
biotechnology; foods; food processing; tissue culture; drugs