Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa)

Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa)

The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy techniques and image analyses. The chemical composi...

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Bibliographic Details
Main Authors: Madeleine Perucini-Avendaño, Israel Arzate-Vázquez, María de Jesús Perea-Flores, Daniel Tapia-Maruri, Juan Vicente Méndez-Méndez, Mayra Nicolás-García, Gloria Dávila-Ortiz
Format: Article
Language:English
Published: Elsevier 2024-02-01
Series:Heliyon
Subjects:
Black bean
Seed coat
Cooking process
Microstructural analysis
Proximate analysis
Image analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024016517

Internet

http://www.sciencedirect.com/science/article/pii/S2405844024016517

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