Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.).

Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.).

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Bibliographic Details
Main Authors: ALVES, N. E. G., GOMES, M. J. C., VASCONCELOS, C. M., LIMA, A. C., LIMA, S. L. S. DE, BRITO, E. S. de, BASSINELLO, P. Z., MARTINO, H. S. D.
Other Authors: NATÁLIA E. G. ALVES, Department of Nutrition and Health, Federal University of Viçosa; MARIANA J. C. GOMES, Department of Nutrition and Health, Federal University of Viçosa; CHRISTIANE M. VASCONCELOS, Food Biotechnology Laboratory, Vila Velha University, Espírito Santo; ANA C. LIMA, Department of Nutrition and Health, Federal University of Viçosa; SÂMARA L. S. DE LIMA, Department of Nutrition and Health, Federal University of Viçosa; EDY SOUSA DE BRITO, CNPAT; PRISCILA ZACZUK BASSINELLO, CNPAF; HÉRCIA S. D. MARTINO, Department of Nutrition and Health, Federal University of Viçosa.
Format: Artigo de periódico biblioteca
Language:Ingles
English
Published: 2021-03-16
Subjects:Antioxidant capacity, Postharvest storage, Common bean, Glycosylated kaempferol, Kaempferol Glicosilado, Capacidade antioxidante, Compostos fenólicos, Feijão comum, Phenolic compounds,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1130734
https://doi.org/10.1016/j.foodchem.2020.128390
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