Results 311 to 320 of about 267,277 (355)

Blanching of green bean (Phaseolus vulgaris)

Plant Foods for Human Nutrition, 1994
Experiments with one and two steps blanching of green beans have been carried out. Inactivation of the peroxydase requires more heating than inactivation of the enzymes which gives rise to off flavour from aldehydes. When blanching for about one minute to inactivate lipoxygenase, aldehyde formation of flavour ceases.
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???????????? Phaseolus vulgaris (PHA) ???? ?????????????????????? ?????????????????? ???????????????? ???? ???????????????????????? ???????????????? ?? ??????????????

2021
Aims. Optimization of processing conditions of human cells with preparations of PHA and its isoforms to study their modulating effect on the MGMT gene expression. Methods. Object of study: standard (Hep-2 ??? laryngeal cancer) and obtained in our laboratory (4BL ??? cells derived from peripheral blood) human cell lines.
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������������ ������ ������������������������ ������������������ ������ ������������������ ���������������������� ��������������(Phaseolus vulgaris L. ������ Phaseolus coccineus L.)

2006
The aim of this study was the production of protein concentrates from two bean cultivars, Phaseolus vulgaris L. and Phaseolus coccineus L. and the investigation of their emulsifying and foaming properties, in order to asses their potential use as food ingredients. Protein concentrates were prepared by three different methods, and were studied for their
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Lipoxygenase in Phaseolus Vulgaris Development

1993
Lipoxygenase (linoleate:oxygen oxidoreductase EC 1.13.11.12) is a dioxygenase catalysing the hydroperoxidation of fatty acids containing a cis,cis-1,4-pentadiene structure, e.g. linoleic, linolenic and arachidonic acids. At the biochemical level three different forms (LOX-1, -2 and -3) of the enzyme from soybean were distinguished by pH optimum ...
H. G. Eiben, C. Sautter, A. Slusarenko
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The promiscuity of Phaseolus vulgaris L. (common bean) for nodulation with rhizobia: a review

World Journal of Microbiology & Biotechnology, 2020
A. Shamseldin, E. Velázquez
semanticscholar   +1 more source

Unusual variation in Phaseolus vulgaris

Australian Journal of Experimental Agriculture, 1967
A rare natural mutation has been observed in a variety of Phaseolus vulgaris L. Normal coloured beans, apparently from a single pod, produced abnormal pure black beans. These reproduced themselves and gave rise to pure white beans, pure brown beans, and several types of bicoloured beans. Flower colour changed from violet to yellow and to white.
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?????????????? ?????????????????? ???? ???????????????? ???????????????????? ???????????????? Phaseolus vulgaris L., ???????????????????? ???????????????????????? ?? ????????????????????

2014
Effects of nutritive medium salinity (50, 100, 150, 200 ??M NaCl, 4 d) on growth parameters, endogenous free and conjugated polyamines and phytohormones (ABA, IAA, cytokinins) content in Phaseolus vulgaris L. seedlings grown in water culture were studied. Positive correlation between ABA and cadaverine accumulation was shown.
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Response of common bean (Phaseolus vulgaris L.) growth to soil contaminated with microplastics

Science of the Total Environment, 2021
Xiaomei Yang, Michel Mjpm Riksen, Violette Geissen   +2 more
exaly  

Hydroxycoumarins of Phaseolus vulgaris

Chemistry of Natural Compounds, 1983
V. I. Dikhtyarev, V. N. Kovalev, N. F. Komissarenko   +2 more
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ผลของการเคลือบผิวด้วยไคโทซานต่อคุณภาพและอายุการเก็บรักษาของฝักถั่วแขก (Phaseolus vulgaris)

การศึกษาผลของการเคลือบผิวด้วยไคโทซานต่อคุณภาพและอายุการเก็บรักษาของฝักถั่วแขก (Phaseolus vulgaris) หลังการเก็บเกี่ยว โดยใช้ไคโทซานที่ความเข้มข้น 0, 0.25, 0.5 และ 1% ใน สารละลายกรดแอซิติก 0.5% จากนั้นนำไปเก็บรักษาที่อุณหภูมิ 25 และ 10 องศาเซลเซียส เป็นเวลา 10 และ 20 วัน ตามลำดับ จากผลการศึกษา พบว่าการเก็บรักษาที่อุณหภูมิ 25 องศาเซลเซียส การใช้ไคโท ซาน 0.
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