Wet Fractionation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Seeds and Characterization of Protein, Starch and Fibre Fractions

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1531-1540

  Ruiz Ruiz, Jorge C ^a,b   Dávila Ortíz, Gloria ^b   Chel Guerrero, Luis A ^a   Betancur Ancona, David A ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Fibrous residue; Hard to cook bean; Protein isolate; Starch; Wet fractionation

Indexed keywords

AMYLOSE CONTENT; CRUDE PROTEINS; DIETARY FIBRE; ESSENTIAL AMINO ACIDS; FACTORIAL DESIGN; FIBRE FRACTIONS; FIBROUS RESIDUE; FOOD INDUSTRIES; FUNCTIONAL INGREDIENT; HARD-TO-COOK BEANS; IN-VITRO; OPTIMUM CONDITIONS; PHASEOLUS VULGARIS; PROTEIN CONTENTS; PROTEIN ISOLATES; SOAKING TIME; STARCH CONTENTS; STARCH RECOVERY; WET FRACTIONATION;

AMINO ACIDS; FIBERS; INDUSTRIAL APPLICATIONS; PROTEINS;

STARCH;

PHASEOLUS VULGARIS;

EID: 84862139408     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0451-0     Document Type: Article

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