Grain by-products, normally rich in dietary fiber and bioactive compounds, are important for
the human diet and have been studied as potential raw materials for the development of …

The common bean (Phaseolus vulgaris L.) represents one of the main crops for human
consumption, due to its nutritional and functional qualities. Phenolic compounds have …

Increasing the yield and nutritional value of faba beans is one of the main objectives of the
common bean cultivar improvement programs due to its contribution to terminate protein …

A novel ultrasound-assisted freezing system that can generate orthogonal ultrasound was
developed, and the effects of single/dual-frequency orthogonal ultrasound-assisted freezing …

The rapid freezing technique for porous foods using tissue pre-degassing followed by
ultrasound-assisted freezing (UF) was developed, and its effects on quality attributes of …

The present study was undertaken to examine the antidiabetic potential of naturally
occurring peptides and hydrolysate fractions from easy-to-cook (ETC) and hard-to-cook …

Cell wall material was isolated from selected non-aged and aged Red haricot bean
cotyledons using a texture-based classification approach. Pectin-depleted residual cell wall …

Hard to cook phenomenon results from inadequate post-harvest storage of the bean
associated with the microstructure and changes in seed color and texture. The aim of this …

Carioca bean presents grain darkening and increase in the cooking time in postharvest; this
results in consumer rejection. The objective of this study was to select carioca bean …

High temperature, moisture content and radiation conditions, common in the tropics,
accelerate the physiological post-harvest disorders in beans, affect integument color and …