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This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds. Additiona... ...

Repository: BDPA     Publication year: 2023

Farinha de feijão é uma excelente matéria prima para a elaboração de produtos sem glúten, pois confere ao produto alto teor proteico, fibras alimentares e é fonte de minerais. No entanto, a farinha de... ...

Repository: BDPA     Publication year: 2021

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.... ...

Repository: BDPA     Publication year: 2021

The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the... ...

Repository: BDPA     Publication year: 2020

Starch, a carbohydrate used as a reserve of energy in most plants, is widely used in the food industry, either as a main component or as a thickener. Considering the application of this as an ingredie... ...

Repository: BDPA     Publication year: 2018

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