Results 91 to 100 of about 20,054 (269)
Breeding for culinary and nutritional quality of common bean (Phaseolus vulgaris L.) in intercropping systems with maize (Zea mays L.) [PDF]
Biotechnologie, Agronomie, Société et Environnement, 1999 Common bean (Phaseolus vulgaris L.) is widely intercropped with maize (Zea mays L.) in the North of Spain. Breeding beans for multiple cropping systems is important for the development of a productive and sustainable agriculture, and is mainly oriented ...
Rodino A.P. +4 more
doaj
Journal of Crop Protection, 2022 Intercropping is defined as the simultaneous cultivating of two or more crops together at the same time within a field. It has many advantages like pest population reduction, which increases crop yield.
Vahab Rahimi, Hossein Madadi
doaj
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
core
The Plant Phenome Journal, Volume 8, Issue 1, December 2025.Abstract Following an abiotic or biotic stress, the pH of the extracellular space or the apoplast of a plant can change dramatically, such as wounding that causes an increase in pH or alkalinization. In this proof‐of‐concept‐study, a newly developed carbon‐based bendable potentiometric sensor was tested for the first time in vivo on common bean ...
Robert McGee +3 more
wiley +1 more source
Removal of antinutritional factors from bean (Phaseolus vulgaris L.) seeds [PDF]
Biotechnologie, Agronomie, Société et Environnement, 1999 Phytohemagglutinin and the lectin-related proteins present in bean seeds are toxic to monogastric animals and lower the nutritional value of beans. Since these antimetabolites are present in substantial amounts, a breeding program aimed to the removal ...
Bollini R., Carnovale E., Campion B.
doaj
Food Science &Nutrition, Volume 13, Issue 9, September 2025.Extruded Pulse Flours: Breadmaking Applications. ABSTRACT Extrusion is an innovative technology for improving the techno‐functional and nutritional properties of pulse flours. This study aimed to optimize extrusion conditions for broad bean and mung bean flours and to assess their potential in bread making. Die temperature (135°C–165°C) and screw speed
Kübra Tuluk +4 more
wiley +1 more source
Nutritional analyses for proteins and amino acids in beans (Phaseolus sp.) [PDF]
Biotechnologie, Agronomie, Société et Environnement, 1999 The chemical index is a good estimator of seed protein quality of Phaseolus beans. In order to estimate this value, a protein hydrolysis and amino acid quantification are realised. The problems inherent to these techniques are presented.
Wathelet B.
doaj
An LC-MS/MS Method for the Simultaneous Analysis of 380 Pesticides in Soybeans, Kidney Beans, Black Soybeans, and Mung Beans: The Effect of Bean Grinding on Incurred Residues and Partitioning. [PDF]
Foods, 2023 Yuan X, Kim CJ, Noh HH.
europepmc +1 more source
, 2014 This fact sheet describes how to safely cook dry beans.
Allen, Karin, Proctor, Debra
openaire +1 more source
Food Science &Nutrition, Volume 13, Issue 9, September 2025.This study investigated the incorporation of soursop puree and gum arabic into nondairy coconut milk–based ice cream and evaluated their effects on physicochemical and nutritional properties. Ice cream containing 30% soursop and 1% gum arabic demonstrated improved overrun, reduced melting rates, higher protein, vitamin C, and phenolic contents ...
Sarah Nura Mulwa +2 more
wiley +1 more source