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Effect of Fungal Infection on Fatty Acid Contents of the Stored Green Coffee Beans
Stored Green Coffee Beans Fatty Acid Contents
2016/6/2
Coffee beans exposed to infection by microorganisms during storage, especially fungal infection which cause great damage to beans. This research aimed at studying the bad effect of fungal infection of...
Composition, Soaking and Softening Characteristics of Some Kenyan Beans (Phaseolus vulgaris L.)
legumes beans soaking
2009/7/8
Proximate composition, mineral content, soaking and cooking characteristics of five popular Kenyan bean cultivars were investigated. Significant differences (α=0.05) were obtained in moisture, crude f...
Comparison of Volatile Flavour Profiles of Kidney Beans and Soybeans by GC-MS and PTR-MS
Aroma flavour kidney beans
2009/6/10
The volatile compounds of kidney beans and soybeans were analysed by gas chromatography mass spectrometry (GC-MS) and proton transfer reaction mass spectrometry (PTR-MS). Fingerprint PTR-MS spectra of...
In Vitro Protein Digestibility of Flours and Cooked Pastes Prepared from White Common Beans （Phaseolus vulgaris L. cv. Yukitebou）
white common bean protein digestibility pepsin
2009/5/20
Dehulled or whole white common beans were crushed and milled, then cooked with or without enzyme treatment. Protein digestibility of the flour and cooked pastes were examined by in vitro pepsin assay....
Effect of Extrusion on the Phenolic Composition and Antioxidant Activity of Dry Beans of Phaseolus vulgaris L.
bean Phaseolus vulgaris extrusion
2009/3/3
The phenolic composition of dry beans and extrudates was investigated to evaluate the effect of extrusion process on their antioxidant activity. Myricetin, quercetin, kaempferol, cyanidin, chlorogenic...
Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan
phenol chlorogenic acid roasting
2010/11/23
Eleven chlorogenic acids, caffeoyltryptophan (CaT), and p-coumaroyltryptophan (CoT) in coffee beans (Coffea canephora var. robusta (Robusta) and C. arabica (Arabica)) and instant coffees on the market...