منابع مشابه
Effect of Soaking and Cooking on the Oligosaccharides and Lectins in Red Kidney Beans (phaseolus Vulgaris L.)
INTRODUCTION Common beans {Phaseolus vulgaris), owing to their nutrient-dense attributes, offer a potential to be developed as multiple-use products. However, in general, the consumption of beans has rarely gone beyond traditionally processed bean products and their uses. The reason for this stagnancy in the growth of processed bean consumption may be linked to 2 antinutritional factors found i...
متن کاملa synchronic and diachronic approach to the change route of address terms in the two recent centuries of persian language
terms of address as an important linguistics items provide valuable information about the interlocutors, their relationship and their circumstances. this study was done to investigate the change route of persian address terms in the two recent centuries including three historical periods of qajar, pahlavi and after the islamic revolution. data were extracted from a corpus consisting 24 novels w...
15 صفحه اولDevelopment of a phase change model for volume-of-fluid method in OpenFOAM
In this present study, volume of fluid method in OpenFOAM open source CFD package will be extended to consider phase change phenomena with modified model due to condensation and boiling processes. This model is suitable for the case in which both unsaturated phase and saturated phase are present and for beginning boiling and condensation process needn't initial interface. Both phases (liquid-va...
متن کاملTHE EFFECT OF SOAKING AND COOKING ON THE OLIGOSACCHARIDE CONTENT OF RED KIDNEY BEANS (PHASEOLUS VULGARIS L.) G.Nyombaire\
Legumes, especially beans are considered an important and inexpensive source of protein, dietaiy fiber, vitamins, essential minerals (Fe, Zn, Ca, etc) and bioactive compounds such as folates, saponins, and phenolics, in many developed and developing countries. In addition, beans are very low in sodium, cholesterol, and saturated fatty acids but rich in unsaturated fatty acids such as linoleic a...
متن کاملeffect of line, soaking and cooking time on water absorption, texture and splitting of iranian red kidney beans
dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. in current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture properties of different iranian red kidney beans to determine the best lines and the best soaking time for industrial use. d81083 line showed t...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 1998
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.45.265