Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality.
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DOI: 10.1016/j.foodchem.2016.07.149
Abstract: Volatile aroma compounds of three varieties of red kidney beans (Phaseolus vulgaris) namely Kashmiri red, Sharmili and Chitra were extracted in raw state using solid-phase microextraction (SPME) and cooked state using simultaneous distillation extraction (SDE).… read more here.
Keywords: red kidney; aroma; kidney beans; phaseolus vulgaris ... See more keywords
Characterization of isotherms and thin-layer drying of red kidney beans, Part I: Choosing appropriate empirical and semitheoretical models
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DOI: 10.1080/07373937.2017.1422515
Abstract: ABSTRACT Desorption and adsorption isotherms and drying characteristics of red kidney beans were studied using static and dynamic methods, respectively. The desorption and adsorption isotherms were determined at 60, 50, 40, 30, 20, and 10°C… read more here.
Keywords: kidney beans; red kidney; layer drying; thin layer ... See more keywords
Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris).
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DOI: 10.1111/1750-3841.13749
Abstract: The influences of soaking treatment and storage conditions on the softening of cooked beans, namely, soybeans and red kidney beans, were investigated. It was revealed that the softening of fresh soybeans and fresh red kidney… read more here.
Keywords: storage; red kidney; temperature; kidney beans ... See more keywords
Evaluation of nutrient content in red kidney beans, amaranth leaves, sweet potato roots and carrots cultivated in Rwanda
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DOI: 10.18697/ajfand.99.21095
Abstract: No data exist on the nutrient composition of some important Rwandan staples. The aim of this study was to evaluate the nutrient content of red kidney beans, sweet potato roots, amaranth leaves and carrot roots.… read more here.
Keywords: kidney beans; red kidney; potato roots; amaranth leaves ... See more keywords