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ZnO nanoparticles obtained by green synthesis as an alternative to improve the germination characteristics of L. esculentum
(MDPI, 2022-04-06)
Acceso abierto
Tomatoisanimportantcropduetoitsnutritionalcontributionsandorganolepticproperties, which make it an appetizing vegetable around the world. In its sowing, the use of seed is the most accessible propagation mechanism for ...
Gamma irradiation of common beans: Effect on nutritional and technological properties
(Elsevier, 2019-09-03)
Acceso abierto
ABSTRACT
This work aimed studied the effect of ionizing irradiation on the nutritional and technological properties of cooked Carioca beans (Phaseolus vulgaris). The dry beans were irradiated with different doses (1, 5 ...
Automation of a Mattson Bean Cooker: A simple and a low-cost approach
(Institute of Food Science & Technology, 2020-07-26)
Acceso abierto
ABSTRACT
This work aimed to automate the most popular method to determine the cooking time of grains: the Mattson Bean Cooker apparatus. The proposed system is a low-cost and a simple approach, offering the possibility ...
Ultrasound-assisted hydration with sodium bicarbonate solution enhances hydration-cooking of pigeon pea
(Elsevier, 2021-02-27)
Acceso abierto
ABSTRACT
This work studied the effect of ultrasound power and sodium bicarbonate (NaHCO3) concentration during soaking process on the hydration and cooking kinetics of pigeon pea (Cajanus cajan). The pigeon pea grains ...