Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

Osuna-Gallardo, E.I., Cuevas-Rodríguez, E.O., Sepúlveda-García, C.I. et al. (4 more authors) (2023) Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus). ACS Food Science & Technology, 3 (11). pp. 1835-1853. ISSN 2692-1944

Abstract

Metadata

Item Type: Article
Authors/Creators:
  • Osuna-Gallardo, E.I.
  • Cuevas-Rodríguez, E.O.
  • Sepúlveda-García, C.I.
  • Reyes-Moreno, C.
  • León-López, L.
  • Han, R.
  • Hernández-Álvarez, A.J.
Copyright, Publisher and Additional Information:

© 2023 The Authors. Published by American Chemical Society. This publication is licensed under CC-BY 4.0 .

Keywords: Phaseolus coccineus; cooking; extrusion; antinutrients; lectins; antioxidant; techno-functional properties
Dates:
  • Published: 17 November 2023
  • Published (online): 31 October 2023
  • Accepted: 10 October 2023
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 13 Sep 2024 10:55
Last Modified: 13 Sep 2024 10:55
Status: Published
Publisher: American Chemical Society (ACS)
Identification Number: 10.1021/acsfoodscitech.2c00416
Sustainable Development Goals:
  • Sustainable Development Goals: Goal 2: Zero Hunger
Open Archives Initiative ID (OAI ID):

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