Physical and chemical characteristics of common bean varieties
نویسندگان
چکیده
منابع مشابه
determination of some physical and mechanical properties red bean
چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...
15 صفحه اولAdoption of Improved Maize and Common Bean Varieties in Mozambique
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Introduction Yellow-seeded beans are a minor commercial grain type from the Andean gene pool that are eaten in a subset of Latin American bean-producing countries, notably in Peru, Mexico and Brazil. Recently, they have become embroiled in a controversy in the United States where a patent was claimed on the marketing of yellow beans. In the meantime, the scientific basis for the yellow color is...
متن کاملPhysical , chemical , technological and sensory characteristics of
Received 13/8/2010 Accepted 11/4/2012 (004985) 1 Polo Regional de Desenvolvimento Tecnológico dos Agronegócios – PDRTA, Alta Mogiana, CP 35, CEP 14770-000, Colina, SP, Brasil, e-mail: [email protected]; [email protected] 2 Meat Technology Center, Food Technology Institute – ITAL, CP 139, CEP 13070-178, Campinas, SP, Brasil *Corresponding author Physical, chemical, techno...
متن کاملPhysico-Chemical and Cooking Characteristics of Some Rice Varieties
Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were also analysed. Gelatinization time (Gt), gelatinization endotherm and amylose content were determined. The results showed that there was a very go...
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ژورنال
عنوان ژورنال: Semina: Ciências Agrárias
سال: 2016
ISSN: 1679-0359,1676-546X
DOI: 10.5433/1679-0359.2016v37n2p751