نتایج جستجو برای: common beans

تعداد نتایج: 687297  

2017
Casley Borges de Queiroz Hilberty L Nunes Correia Renato Pedrozo Menicucci Pedro M Pereira Vidigal Marisa Vieira de Queiroz

Colletotrichum lindemuthianum is the causal agent of anthracnose in common beans, one of the main limiting factors of their culture. Here, we report for the first time, to our knowledge, a draft of the complete genome sequences of two isolates belonging to 83.501 and 89 A2 2-3 of C. lindemutuianum.

Journal: :journal of reports in pharmaceutical sciences 0
somrutai jitpukdeebodintra

the purpose of this study was to develop sunless tanning cosmetic creams from green coffee beans. chlorogenic acid, which was extracted from green coffee beans, performed the change of the color of keratin in stratum corneum, used as active ingredient in the formulation. extracted chlorogenic acid from green coffee beans were incorporated into four cosmetic cream bases, and then the tanning eff...

Journal: :Applied and environmental microbiology 1984
L Restaino J J Myron L M Lenovich S Bills K Tscherneff

With an initial microbial level of ca. 10 microorganisms per g of Ivory Coast cacao beans, 5 kGy of gamma radiation under an atmosphere of air reduced the microflora per g by 2.49 and 3.03 logs at temperatures of 35 and 50 degrees C, respectively. Bahia cacao beans were artificially contaminated with dried spores of Aspergillus flavus and Penicillium citrinum, giving initial fungal levels of 1....

2000
David H. Lorenz Predrag Petkovic

In this paper we lay out the design time and space of component assembly in a visual builder, and propose concrete ways of also handling context components seamlessly. We present an environment that allows Java developers to test and evaluate JavaBeans components implementing the extensible runtime containment and services protocol. We enhanced the BeanBox from the Bean Development Kit (BDK) wi...

2011
Donna M Winham Andrea M Hutchins

BACKGROUND Many consumers avoid eating beans because they believe legume consumption will cause excessive intestinal gas or flatulence. An increasing body of research and the 2010 Dietary Guidelines for Americans supports the benefits of a plant-based diet, and legumes specifically, in the reduction of chronic disease risks. The purpose of the current research was to investigate the perception ...

2002
G. Chiozzi B. Gustafsson G. Tkacik

The Atacama Large Millimeter Array (ALMA) is a joint project between astronomical organizations in Europe and North America. ALMA will consist of at least 64 12-meter antennas operating in the millimeter and sub-millimeter range, with baselines up to 14 km. It will be located at an altitude above 5000m in the Chilean Atacama desert. The ALMA Common Software (ACS) provides a software infrastruct...

1997
Concepción Vidal-Valverde Juana Frias Concepción Diaz-Pollan Mar Fernandez Maria Lopez-Jurado Gloria Urbano

Changes in the trypsin inhibitor activity (TIA) of faba beans (Vicia faba L. Major) were investigated after beans were soaked in distilled water, citric acid, and sodium bicarbonate solutions. The soaking solution was discarded. The effect of cookingsdiscarding both soaking and cooking solutionsswas also studied. Finally, a dry-heating process was examined. Soaking treatment produced a slight d...

Journal: :Plant physiology 1977
C C Dogras D R Dilley R C Herner

The proportion of labeled (14)C-glycerol incorporated into phospholipids and the fatty acid composition of three phospholipids in germinating seeds and seedlings of chilling-sensitive lima beans (Phaseolus lunatus L.) and chilling-resistant broad beans (Vicia faba L.) and peas (Pisum sativum L.) at 10 and 25 C were determined. During the imbibition of seeds (first 24 hours), lima beans were sen...

Journal: :Journal of agricultural and food chemistry 2008
Felix Frauendorfer Peter Schieberle

Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly differed in their intensity. For example, 2...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2014
Monika Karaś Anna Jakubczyk Urszula Szymanowska Małgorzata Materska Ewelina Zielińska

Nowadays, legume plants have been considered not only a source of valuable proteins necessary for the proper functioning and growth of the body but also a source of bioactive compounds such as bioactive peptides, that may be beneficial to human health and protect against negative change in food. The aim of this study was to investigate the effect of heat treatment on the release of antioxidant ...

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