Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110495
Abstract: Abstract The cooking time of common beans is influenced by genotype and storage conditions. This study aimed to use near-infrared (NIR) spectra of milled, freshly harvested (fresh) beans to predict their cooking times and their… read more here.
Keywords: susceptibility develop; near infrared; spectroscopy; cooking times ... See more keywords
Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times
Sign Up to like & getrecommendations! Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12030606
Abstract: This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua… read more here.
Keywords: antioxidant activity; jhbp; cooking times; peptide ... See more keywords