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Potential of cowpea genotypes for nutrient biofortification and cooking quality. Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate t... ... Repositório: BDPA Ano de publicação: 2022
Bean quality accessed by different soaking and cooking methods. Repositório: BDPA Ano de publicação: 2006
Cooking quality and protein content of black-grain cowpea genotypes before and after cooking. The consumption of cowpea in the population's diet is an option to complement the intake of various nutrients, mainly proteins, and its black grain has great potential in the preparation of feijoada,... ... Repositório: BDPA Ano de publicação: 2025
Extrusion Cooking using Fruits Peels, Whole Cereals and Grains. Repositório: BDPA Ano de publicação: 2019
New alternative for assessing cooking time of common bean progenies. The purpose in the present study was to propose a new screening strategy for common bean progenies in relation to cooking time. Repositório: BDPA Ano de publicação: 2013
Retention of proteins and minerals after cooking in cowpea genotypes. Cowpea is a tolerant crop to water deficit, with moderate protein and mineral contents, as well as fast cooking, which are important requirements for semi-arid regions. This study aimed to evaluate th... ... Repositório: BDPA Ano de publicação: 2017
Assessment of carotenoids in pumpkins after different home cooking conditions. The aim of this study was to assess the total carotenoid, a- and B-carotene, and 9 and 13-Z- B-carotene isomer contents in C. moschata after different cooking processes. Repositório: BDPA Ano de publicação: 2014
Cooking time of black beans genotypes evaluated in different environments. Lines developed by breeding programs are expected to have improved agronomical characteristics, good culinary quality such as environment affected cooking time. Since the final quality tests of black... ... Repositório: BDPA Ano de publicação: 2010
Cooking time of cowpea beans (Vigna unguiculata L) before and after soaking. Repositório: BDPA Ano de publicação: 2011
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products.... ... Repositório: BDPA Ano de publicação: 2021

Mostrando 1 - 10 de 151 resultados.

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