Black Beans
Mostrando 1-12 de 40 artigos, teses e dissertações.
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1. Otimização da extração de antocianinas presentes no feijão-preto e impregnação do extrato em matriz polimérica natural para uso como indicador de pH
OPTIMIZATION OF THE EXTRACTION OF ANTHOCYANINS PRESENT IN BLACK BEANS AND IMPREGNATION OF THE EXTRACT IN NATURAL POLYMERIC MATRIX FOR USE AS A pH INDICATOR. In this work, a method of extracting natural indicators, anthocyanins, present in black beans was optimized. The best extraction condition was obtained with 50 g of beans and 93 g of water, under agitati
Química Nova. Publicado em: 2022
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2. EFFECT OF MERCURY EXPOSURE ON U1-70 KDA PROTEIN EXPRESSION IN EMBRYOS OF BLACK BEAN (Phaseolus vulgaris L.)
Exposure to heavy metals has been documented to induce changes in the expression of plant proteins. Phaseolus vulgaris L., represents a great source of nutrition for millions of people, and is the second most important legume crop. The present study aimed to investigate the effects of Hg stress on germination rate and identify the gene expression profiling o
Química Nova. Publicado em: 2022
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3. Silicon as resistance inducer in to control black aphid Aphis craccivora Koch, 1854 in Phaseolus lunatus lima beans
RESUMO São poucos os registros no Brasil de insetos associados à cultura da fava; entre eles, destaca-se o pulgão preto Aphis craccivora Koch, 1854. O objetivo deste estudo foi avaliar os efeitos da aplicação de silício na indução de resistência de plantas de feijão-fava Phaseolus lunatus a esse inseto. O experimento foi conduzido no Laboratório d
Arq. Inst. Biol.. Publicado em: 28/11/2019
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4. Consumer preference and the technological and nutritional quality of different bean colours
ABSTRACT. Beans can be found in different grain colours, and for this reason, it is important to understand the technological and nutritional quality of the diverse types of beans that are consumed. The objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether different bean
Acta Sci., Agron.. Publicado em: 21/10/2019
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5. Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms
Abstract Beans are a vital food for the population around the world because it contains a relatively high amount of protein, vitamins, fiber, and minerals, being an important vegetable source of iron, particularly when combined with ascorbic acid and cysteine. The starch content in the seed is between 45 and 60%. This paper evaluated the granular structure o
Food Sci. Technol. Publicado em: 27/06/2019
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6. Effects of Soil Management Practices on Water Erosion under Natural Rainfall Conditions on a Humic Dystrudept
ABSTRACT Water erosion is the main cause of soil degradation and is influenced by rainfall, soil, topography, land use, soil cover and management, and conservation practices. The objective of this study was to quantify water erosion in a Humic Dystrudept in two experiments. In experiment I, treatments consisted of different rates of fertilizer applied to the
Rev. Bras. Ciênc. Solo. Publicado em: 22/06/2017
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7. Nutrient and Organic Carbon Losses, Enrichment Rate, and Cost of Water Erosion
ABSTRACT Soil erosion from water causes loss of nutrients and organic carbon, enriches the environment outside the erosion site, and results in costs. The no-tillage system generates increased nutrient and C content in the topsoil and, although it controls erosion, it can produce a more enriched runoff than in the conventional tillage system. This study was
Rev. Bras. Ciênc. Solo. Publicado em: 09/03/2017
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8. Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates
Abstract The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates’ molecular weight was assayed by electrophoresis and the antioxidant activity was e
Food Sci. Technol. Publicado em: 29/04/2016
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9. Efeito de duas variedades de feijão (Phaseolus vulgaris) no metabolismo lipídico de hamsters / Effect of two beans varieties (Phaseolus vulgaris) in hamster lipid metabolism [Dissertation].
Carioca and black beans are the varieties of Phaseolus vulgaris most consumed on Brazil Southwest. It is well described that some legumes, as soy and cowpea beans, have hypocholesterolaemic effects. To test cholesterol-lowering properties of carioca and black beans, two biological assays were conducted. Golden Syrian hamsters, 21 days old, were housed indivi
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/08/2012
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10. TÉCNICAS DE MICROBIOLIZAÇÃO DE SEMENTES DE MILHO, FEIJÃO, NABO FORRAGEIRO E AVEIA PRETA. / TECHNICAL MICROBIOLIZATION SEED CORN, BEANS, FORAGE RADISH AND BLACK OAT.
The objective of this study was the effect of leverage microbiolization seed corn, beans, forage radish and black oat with Trichoderma spp. and Bacillus subtilis by physiological conditioning techniques, suspension of biological structures and film coating. The microbiolization seeds without additional technique was carried out with commercial products Rhizo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/02/2012
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11. Cooking time of black beans genotypes evaluated in different environments.
Lines developed by breeding programs are expected to have improved agronomical characteristics, good culinary quality such as environment affected cooking time. Since the final quality tests of black bean lines from the Rice and Beans Research Center breeding program are carried out in a great number of environments. it is possible to determine the cooking t
Annual Report of the Bean Improvement Cooperative. Publicado em: 2011
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12. Nutritional components variation in cooked common beans (Phaseolus vulgaris L.).
This work aimed to determine the proximal composition of three cultivars of common beans from black and carioca commercial groups (raw and cooked material), the apparent amylose content in raw and cooked grains and in its broth after cooking, in order to observe some variations as a result of cooking process.
Annual Report of the Bean Improvement Cooperative. Publicado em: 2011