Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
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
Metabolic footprints of chitosan primed red kidney bean under restricted irrigation.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2022.03.097
Abstract: Climate change has led to long term shift in temperature and weather regimes leading to unprecedented drought conditions. In this study varying degree of drought stress was imposed by restricting irrigation in red kidney bean… read more here.
Keywords: metabolic footprints; red kidney; seed; kidney bean ... See more keywords
Characterization of isotherms and thin-layer drying of red kidney beans, Part I: Choosing appropriate empirical and semitheoretical models
Sign Up to like & getrecommendations! Published in 2018 at "Drying Technology"
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).
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food science"
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
Giant Red Kidney Worm (Dioctophyma renale) Infection in Puppies Less Than Four Months of Age from Northern Canada
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Parasitology"
DOI: 10.1645/21-86
Abstract: ABSTRACT In this article, we present 2 case reports of puppies less than 4 mo of age at the time of infection with the nematode known as giant red kidney worm (Diotophyma renale). The first… read more here.
Keywords: puppies less; red kidney; kidney worm; infection ... See more keywords
Evaluation of nutrient content in red kidney beans, amaranth leaves, sweet potato roots and carrots cultivated in Rwanda
Sign Up to like & getrecommendations! Published in 2021 at "African Journal of Food, Agriculture, Nutrition and Development"
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
Antibacterial activity of bioactive compounds extracted from red kidney bean (Phaseolus vulgaris L.) seeds against multidrug-resistant Enterobacterales
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1035586
Abstract: In the present study, biologically active compounds such as phenolic-rich extract (PRE), 7S globulin (vicilin), and 11S globulin (legumin) from red kidney bean (Phaseolus vulgaris L.) seeds were extracted and evaluated as antibacterial agents against… read more here.
Keywords: red kidney; bioactive compounds; phaseolus vulgaris; kidney bean ... See more keywords