Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango

Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango

The objective of the present work was to carry out the chemical characterization, and the water and oil retention capacity of flours from two varieties of common bean (Phaseolus vulgaris L.), harvested in the state of Durango, México. The flours were obtained from raw and cooked beans. From the resu...

Shranjeno v:

Bibliografske podrobnosti
Autores principales:	Soto Quiñones, Melissa del Carmen, Ochoa-Martínez, Luz Araceli, González Herrera, Silvia Marina, Rutiaga Quiñones, Olga Miriam, González-Laredo, Rubén Francisco
Format:	Online
Jezik:	eng
Izdano:	Universidad de Sonora 2022
Online dostop:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532
Oznake:	Označite Brez oznak, prvi označite!

Podobne knjige/članki

The sarape of Saltillo: from textile to architecture
od: Dávila del Bosque, Argelia Isabel, et al.
Izdano: (2023)

Traditional cooking with spices from Phaseolus vulgaris L. and its antinutritional effect and bacterial inhibition
od: Olivas Orozco, Guadalupe Isela, et al.
Izdano: (2021)

FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION
od: Argüelles-López, Oscar Daniel, et al.
Izdano: (2018)

Bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) en México, mediante un sistema gastrointestinal in vitro//Bioaccessibility of antioxidant compounds from different bean varieties (Phaseolus vulgaris L.) in Mexico, through an in vitro gastrointestinal system
od: Pérez-Perez, Liliana Maribel, et al.
Izdano: (2019)

Black Soldier Fly Larvae and Single Cell Meals as Alternative Protein Sources for Aquafeeds
od: Perez-Velazquez, Martin, et al.
Izdano: (2023)

Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora
od: Alvarez-Ainza, Maritza Lizeth, et al.
Izdano: (2021)

Productivity in the agricultural districts of Durango, México
od: Hernández Chavarria, Juana, et al.
Izdano: (2022)

Physical quality and grain yield of Azufrado beans in northern Sinaloa: Azufrado beans in northern Sinaloa
od: Sauceda Acosta, Carlos Patricio, et al.
Izdano: (2023)

Values and Organizational Commitment of employed in Durango City
od: Hernández Vela, Hortensia
Izdano: (2020)

Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making
od: Vasquez Lara, Francisco, et al.
Izdano: (2021)

Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality
od: Iñiguez-Muñoz, Laura Elena, et al.
Izdano: (2022)

Mobile application with interactive maps based on the wayfinding design for public transport in the city of Saltillo, Coahuila
od: Olvera, Sandra, et al.
Izdano: (2022)

ATRIBUTO NUTRICIONAL Y NUTRACÉUTICA DE PANQUÉ Y BARRITAS A BASE DE HARINA DE FRIJOL (Phaseolus vulgaris L.)/ NUTRITIONAL AND NUTRACEUTICAL ATTRIBUTE OF LOAF AND BARS MADE OF BEAN (Phaseolus vulgaris L.) FLOUR
od: Figueroa González, Juan José, et al.
Izdano: (2015)

Effect of variety and seedtime on the productive potential of sugar beet
od: Sánchez Villegas, José Alfonso, et al.
Izdano: (2020)

Microbiological risk assessment associated to raw oyster consumption contaminated with Vibrio cholerae and Vibrio parahaemolyticus
od: Lòpez Hernández, Karla María, et al.
Izdano: (2022)

CONTRIBUTION TO KNOWLEDGE OF WILD SPECIES OF PHANEROGAMS IN VICENTE GUERRERO, DURANGO, MEXICO.
od: Ramirez Noya, David
Izdano: (2021)

Perspectives of education in teachers of the Faculty of Psychology and Therapy of Human Communication of the Juarez University of the State of Durango
od: Santiesteban Contreras, María Tereza, et al.
Izdano: (2018)

Prediction of bean production and yields, with artificial neural network models and climate data
od: Servín-Palestina, Miguel, et al.
Izdano: (2022)

What Unites Couples? Experiences in Relationships of Women from the Toluca Valley
od: Navas Márquez, Melissa Ximena, et al.
Izdano: (2023)

Management of stress and fear of Covid-19 from the integration of cognitive-behavioral and solution-focused therapies
od: Gómez Hoyt , Blanca María, et al.
Izdano: (2021)

Chemical and nutritional characterization of quality protein maize (Zea mays L.) varieties developed in Yucatan, Mexico
od: Chan Chan, Manuel, et al.
Izdano: (2021)

Endophytic bacteria and their effect on the induction of systemic resistance in bean crop against Rhizoctonia solani and Fusarium oxysporum
od: Castro del Ángel, Epifanio, et al.
Izdano: (2021)

Preparation and physical – mechanical characterization of biocomposites based on rice flour and cane bagasse fiber
od: Díaz Herrera, Yumari, et al.
Izdano: (2022)

Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour
od: León-López, Liliana, et al.
Izdano: (2019)

Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract
od: Mendoza Sanchez, Liliana Gabriela, et al.
Izdano: (2021)

Related parts from the C13
od: Ballesteros Grijalva, Mónica, et al.
Izdano: (2016)

Growth, accumulation and distribution of dry matter in two varieties of amaranth (Amaranthus hypochondriacus L. y A. cruentus L.) under fertigation
od: Monroy Pedroza, Diego, et al.
Izdano: (2021)

Migration: young peoples’ perception from narratives
od: Zavala Rayas, Javier, et al.
Izdano: (2019)

Indium Leaching with Pyrophosphate from Industrial Jarosite
od: Calla Choque, Dandy, et al.
Izdano: (2023)

From the intimate to the unusual. An interview with Daniela Tarazona
od: Chávez, Monserrat
Izdano: (2023)

Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage
od: Heredia-Sandoval, Nina Gisella, et al.
Izdano: (2021)

Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours
od: Calvo Carrillo, María de la Concepción, et al.
Izdano: (2020)

Education in the National Pedagogical University from the teachers’ beliefs
od: Sánchez Hernández, José Simón, et al.
Izdano: (2018)

Proposal for an instrument to measure identity from urban furniture
od: Paredes de la Rosa, Beatriz, et al.
Izdano: (2021)

Honey from Stingless Bees: A Different Medicine
od: Hernández-Zavala, Araceli, et al.
Izdano: (2023)

Removal of Zinc from a Synthetic Effluent by Electrodialysis
od: Hernández Lavalle, Lucia, et al.
Izdano: (2023)

Pharmacologic treatment in patients with COVID-19: an integrative review
od: Vargas, María Rubi, et al.
Izdano: (2021)

Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum
od: Valenzuela, Martin, et al.
Izdano: (2022)

Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste: Functional properties of aquafaba from natural chickpeas
od: Thomas-Meda, Angelica, et al.
Izdano: (2023)

Representations and Imaginaries in Reading Training of Students from UES: a Case Study: Representations and Imaginaries in Reading Training of Students from UES: a Case Study
od: Guerrero de la Llata, Patricia del Carmen, et al.
Izdano: (2019)

Aviso de Privacidad Integral

instagram

youtube

mapa

pdu

gaceta

radio

Universidad de Sonora
Blvd. Luis Encinas y Rosales S/N,Col. Centro Hermosillo, Sonora, México

Ext: 8340 y 8341
Tel: (662) 259.2136 y 259.2137
Fax: (662) 259.2135

unison.mx