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Subjects cooking qualityx
Displaying items 1 - 20 of 27 start over
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1. 'Pesa' large red dry bean.
Author(s):
Nchimbi-Msolla, S. , Misangu, R. , Mabagala, R. , Magayane, F. , Kweka, S. , Butler, L.M. , Miklas, P.N. , Myers, J.R.
Subject(s):
Phaseolus vulgaris , red beans , cultivars , germplasm releases , crop yield , cash crops , plant adaptation , disease resistance , consumer preferences , color , cooking quality , Tanzania
Series:
Annual report.
Year:
2008
2. A review of textural defects in cooked reconstituted legumes.
Author(s):
Stanley, D.W.
Subject(s):
Phaseolus , dry beans , cooking quality , texture , food quality
Series:
Annual report.
Year:
1988
3. BSR Cometa: a carioca grain type common bean cultivar with erect growth habit.
Author(s):
Faria, L.C. de , Peloso, M.J. del , Melo, L.C. , Costa, J.G.C. da , Rava, C.A. , Diaz, J.L.C. , Faria, J.C. de , Silva, H.T. da , Sartorato, A. , Bassinello, P.Z.
Subject(s):
Phaseolus vulgaris , beans , plant breeding , germplasm releases , cultivars , genetic variation , growth habit , height , crop yield , crop quality , cooking quality , Brazil
Series:
Annual report.
Year:
2007
4. Bean quality accessed by different soaking and cooking methods.
Author(s):
Bassinello, P.Z. , Oliveira, M.G.C. , Rodrigues, L.L. , Soares, D.M. , Peloso, M.J.D. , Thung, M.
Subject(s):
Phaseolus vulgaris , beans , food quality , food composition , soluble solids , sensory evaluation , cooking quality , soaking , water treatment , sodium chloride , potassium chloride , urea , potassium sulfate , dose response , cooking , pressure cooking , cultivars , genetic variation , Brazil
Series:
Annual report.
Year:
2006
5. Common bean farmer's criteria in cultivar choice.
Author(s):
Chollet, C.B. , Antunes, I.F.
Subject(s):
Phaseolus vulgaris , green beans , crop production , crop yield , cooking quality , disease resistance , plant breeding , cultivars , selection criteria , farmers' attitudes , Brazil
Series:
Annual report.
Year:
2007
6. Compatability of on-farm evaluation of bean cooking time in Rwanda with bar drop cooking time index.
Author(s):
Dessert, K.
Subject(s):
Phaseolus , varieties , cooking quality , duration , protein content , data analysis , Rwanda
Series:
Annual report.
Year:
1986
7. Cooking time of bean genotypes from the highlands of Mexico.
Author(s):
Castellanos, J.Z. , Acosta Gallegos, J.A.
Subject(s):
Phaseolus vulgaris , beans , cultivars , cooking quality , duration , Mexico
Series:
Annual report.
Year:
1991
8. Cooking time of bean materials in Malawi.
Author(s):
Ngwira, M.M. , Mwangwela, A.M.
Subject(s):
Phaseolus vulgaris , beans , food quality , cooking quality , home food preparation , tap water , cultivars , genetic variation , Malawi
Series:
Annual report.
Year:
2003
9. Differences in seed physical & chemical characteristics of two dry bean isolines.
Author(s):
Carpenter, W.J. , Hosfield, G.L. , Uebersax, M.A.
Subject(s):
Phaseolus vulgaris , dry beans , cultivars , mutants , lines , seeds , anatomy and morphology , storage , cooking quality
Series:
Annual report.
Year:
1988
10. Effect of hard shell on cooking time of common beans in the semiarid highlands of Mexico.
Author(s):
Castellanos, J.Z. , Guzman-Maldonado, S.H.
Subject(s):
dry beans , cooking , cooking quality , imbibition , duration , testa , Mexico
Series:
Annual report.
Year:
1994
11. Effects of reciprocal crossing on the cooking time of dry bean.
Author(s):
Paula, S.R.R. de , Ramalho, M.A.P. , Abreu, A. de F.B.
Subject(s):
Phaseolus vulgaris , seeds , physical properties , embryo (plant) , cotyledons , plant breeding , reciprocal crosses , progeny testing , cooking quality , food quality , genetic variation , genotype
Series:
Annual report.
Year:
2004
12. Environmental influence on cooking time.
Author(s):
Asensio-S-Manzanera, M.C. , Ibeas, A. , Fernandez, S. , Lopez, R. , Asensio, C.
Subject(s):
Phaseolus vulgaris , beans , food quality , cooking quality , genotype , cultivars , genetic variation , seeds , weight , plant morphology , water uptake , absorption , plant breeding , selection criteria , environmental factors
Series:
Annual report.
Year:
2005
13. Evaluation of dry bean recombinant-inbred-lines for agronomic performance and culinary quality.
Author(s):
Boros, L. , Wawer, A.
Subject(s):
Phaseolus vulgaris , beans , plant breeding , variety trials , inbred lines , genetic recombination , genetic improvement , agronomic traits , food quality , cooking quality , seeds , cultivars , genetic variation
Series:
Annual report.
Year:
2003
14. Evaluation of sugar beans texture using the shear press and sensory analysis.
Author(s):
Dolan, K.D. , Harte, J.B. , Siddiq, M. , Uebersax, M.A.
Subject(s):
Phaseolus vulgaris , beans , food quality , cooking quality , texture , shear strength , measurement , sensory evaluation
Series:
Annual report.
Year:
2003
15. Evaluation of water absorption rate in niche market dry beans.
Author(s):
Miles, C.A. , Sonde, M.
Subject(s):
dry beans , cooking quality , water uptake , absorption , Phaseolus vulgaris , seeds , cultivars , varieties , genetic variation
Series:
Annual report.
Year:
2004
16. Food quality of drybean (Phaseolus vulgaris L.) landraces from different states of Mexico.
Author(s):
Hernandez, C.J. , Lugo, I.B. , Garcia, R.G.
Subject(s):
beans , food quality , food composition , protein content , cooking quality , landraces , Phaseolus vulgaris , genetic variation , Mexico
Series:
Annual report.
Year:
2002
17. Genetic analysis of F2, F3, and F4 dry bean populations for yield and culinary quality.
Author(s):
Hosfield, G.L. , Isleib, T.G. , Uebersax, M.A.
Subject(s):
Phaseolus vulgaris , dry beans , genetic techniques and protocols , hybrids , crop yield , cooking quality
Series:
Annual report.
Year:
1988
18. Genotypic and seasonal effects on seed parameters and cooking time in dry edible bean.
Author(s):
Boros, L. , Wawer, A.
Subject(s):
Phaseolus vulgaris , crop production , seeds , physical properties , crop quality , climatic factors , seasonal variation , cultivars , genotype , genetic variation , food quality , cooking quality , water uptake , absorption , food composition , protein content , Poland
Series:
Annual report.
Year:
2004
19. Identification of RAPD markers associated to cooking quality in common bean (Phaseolus vulgaris L.).
Author(s):
Jacinto-Hernandez, C. , Azpiroz-Rivero, S. , Hernandez-Sanchez, H. , Acosta-Gallegos, J. , Brnal-Lugo, I.
Subject(s):
Phaseolus vulgaris , plant breeding , cooking quality , cultivars , genetic techniques and protocols , genetic markers , random amplified polymorphic DNA technique
Series:
Annual report.
Year:
2000
20. Improving food quality in dry edible bean.
Author(s):
Hosfield, G.L.
Subject(s):
Phaseolus vulgaris , plant breeding , genetic improvement , beans , food quality , nutritive value , cooking quality
Series:
Annual report.
Year:
2000