Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality.

Wainaina, Irene; Wafula, Elizabeth; Sila, Daniel; Kyomugasho, Clare; Grauwet, Tara; Van Loey, Ann; Hendrickx, Marc

Wainaina, Irene; Wafula, Elizabeth; Sila, Daniel; Kyomugasho, Clare; Grauwet, Tara; Van Loey, Ann; Hendrickx, Marc.

Afiliación

Wainaina I; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.
Wafula E; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.
Sila D; Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya.
Kyomugasho C; Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya.
Grauwet T; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.
Van Loey A; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.
Hendrickx M; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.

Compr Rev Food Sci Food Saf ; 20(4): 3690-3718, 2021 07.

Article en En | MEDLINE | ID: mdl-34056842

Asunto(s)

Phaseolus; Culinaria; Valor Nutritivo

Palabras clave

legumes; nutrient; thermal processing

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Texto completo: 1 Bases de datos: MEDLINE Métodos Terapéuticos y Terapias MTCI: Terapias_biologicas / Trofoterapia Asunto principal: Phaseolus Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2021 Tipo del documento: Article País de afiliación: Bélgica

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