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1. 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
2. Consumer food safety behavior : a case study in hamburger cooking and ordering
Author(s):
Ralston, Katherine. , Brent, C. Philip , Starke, Yolanda. , Riggins, Toija. , Lin, Chung-tung Jordan 1951- , United States Dept. of Agriculture. Economic Research Service.
Subject(s):
Meat , Contamination , United States , Hamburgers , Microbiology , Foodborne diseases , Economic aspects , Consumer behavior , Consumer education , Food handling , consumer behavior , food safety , hamburgers , cooking
Year:
2002
3. Cooking time determination of dry bean seeds (Phaseolus vulgaris L.).
Author(s):
Genchev, D.D.
Subject(s):
beans , cooking
Series:
Annual report.
Year:
1999
4. Cooking time in dry bean and its relationship to water absorption.
Author(s):
Hosfield, G.L. , Beaver, J.L.
Subject(s):
beans , food quality , cooking , water uptake , measurement , Phaseolus vulgaris , varieties , genetic variation , duration , Dominican Republic , Haiti , Central America
Series:
Annual report.
Year:
2001
5. Cooking time in slow vs. regular darkening pinto beans.
Author(s):
Bett, K. , Ward, W. , Podhordeski, K. , Bellido, A.S. , Malcolmson, L. , Vandenberg, B.
Subject(s):
pinto beans , cooking , color , food quality , appearance (quality) , food storage , storage conditions , storage temperature , light intensity , inbred lines , storage time , water , absorption , phenotype
Series:
Annual report.
Year:
2008
6. Determining cooking time of individual bean seeds by the apparatus AID-1.
Author(s):
Genchev, D.D.
Subject(s):
beans , food quality , cooking , sampling , Phaseolus , Phaseolus vulgaris , varieties , genetic variation , duration
Series:
Annual report.
Year:
2001
7. Effect of different storage times on cooking time and germination of dry bean seeds.
Author(s):
Elia, F.M. , Hosfield, G.L.
Subject(s):
Phaseolus vulgaris , seeds , shelf life , seed germination , viability , cultivars , genetic variation , beans , food quality , cooking , tropics
Series:
Annual report.
Year:
1995
8. 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
9. Effect of soaking and cooking on the oligosaccharides and lectins of red kidney beans (Phaseolus vulgaris L.).
Author(s):
Nyombaire, G. , Siddiq, M. , Dolan, K.
Subject(s):
kidney beans , food processing , soaking , cooking , temperature , food composition , oligosaccharides , lectins , quantitative analysis
Series:
Annual report.
Year:
2007
10. Effects of accelerated storage on culinary and nutritional quality of common bean (Phaseolus vulgaris L.).
Author(s):
Jacinto-Hernandez, C. , Iturbide-Portillo, J.G. , Rubio-Hernandez, D.
Subject(s):
beans , shelf life , nutritive value , digestibility , cooking , duration , long term experiments , Phaseolus vulgaris , seeds , protein content , cultivars , genetic variation , chemical constituents of plants
Series:
Annual report.
Year:
2001
11. Environmental influence study on cooking time and total protein content of ten Phaseolus vulgaris varieties in Rwanda, Africa.
Author(s):
Dessert, K.
Subject(s):
Phaseolus vulgaris , varieties , cooking , duration , protein content , environmental factors , Rwanda
Series:
Annual report.
Year:
1986
12. Experiment Station work, XXI: value of barnyard manure, profit from dairy cows, nitrate of soda for market garden crops, shearing as affecting gains made by lambs, cooking meat, soft pork and bacon sugar-beet products, purifying milk, feeding horses, cheese prints, plants poisonous to horses, draft of farm wagons, fattening beef cattle, the disk plow
Author(s):
United States Office of Experiment Stations.
Subject(s):
Agriculture United States , animal manures , sodium nitrate , animal feeding , cooking , poisonous plants , pork , milk , separators , cheesemaking , food composition , plows , tillage implements
Series:
Farmers' bulletin
Year:
1903
13. Experiment station work, LIX: tillage v. sod mulch in orchards, blackleg of the Irish potato, ear characters of seed corn, progress in horse breeding, seed disinfection, sweet potatoes
Author(s):
United States Office of Experiment Stations.
Subject(s):
Agriculture United States , orchards , live mulches , cover crops , tillage , weed control , seed crop production , seed quality , plant breeding , seed treatment , small grains , seed-borne diseases , bacterial diseases of plants , plant rots , animal breeding , food preparation , cooking , recipes , seed collecting , Pectobacterium carotovorum subsp. carotovorum
Series:
Farmers' bulletin
Year:
1910
14. Experiment station work, XLIV: distributing manure and fertilizers, cooking cereal foods, silage making, winter killing of peach buds, horse-feeding tests, color of apples, supplements to corn for hogs, ringing herbaceous plants, tankage for hogs following cattle, potato scab, gas injury to trees, hoppers for poultry feeding, the tuna or prickly pear
Author(s):
United States Office of Experiment Stations.
Subject(s):
Agriculture United States , animal manures , manure spreaders , winter hardiness , buds , fertilizers , color , fruit quality , plant cultural practices , horticultural crops , scab diseases , gas emissions , tree damage , cooking , breakfast cereals , grain products , silage , animal feeding , horses , molasses , swine feeding , poultry feeding , Malus domestica , apples , alfalfa , swine
Series:
Farmers' bulletin
Year:
1908
15. Experiment station work, XXV: watermelons in the north, selection of seed corn, watermelon culture in Georgia, bread and toast, muskmelon culture in the north, cooking meat, rockyford muskmelons, bitter milk, cold storage of fruits
Author(s):
United States Office of Experiment Stations.
Subject(s):
Agriculture United States , varieties , cooking , nutrient content , food composition , food storage , milk , breads
Series:
Farmers' bulletin
Year:
1904
16. Experiment station work, XXXIII: handling seed corn, food value of cottage cheese, rice, peas, and bacon, adaptation of seed corn, effect of root nodules on composition of crops, methods of feeding poultry, extermination of cattle ticks, cooking quality of potatoes, covered yards for cows
Author(s):
United States Office of Experiment Stations.
Subject(s):
Agriculture United States , seeds , food composition , feeds , animal feeding , animal parasites and pests , cooking , animal housing , legumes , nitrogen fixation , roots , soybeans
Series:
Farmers' bulletin
Year:
1906
17. Genetic variability for cooking time of dry seeds of common bean and its relation to water absorption.
Author(s):
Elia, F.M. , Hosfield, G.L.
Subject(s):
Phaseolus vulgaris , seeds , water uptake , protein content , genetic variation , beans , food quality , cooking , genotype , Tanzania
Series:
Annual report.
Year:
1995
18. Imbibition, germination and cooking time of seeds of dry beans (Phaseolus vulgaris L.) stored in different containers.
Author(s):
Jimenez, J.A. , Coyne, D.P. , Saladin, F.
Subject(s):
dry beans , Phaseolus vulgaris , cultivars , lines , seed storage , storage quality , containers , imbibition , seed germination , cooking , duration
Series:
Annual report.
Year:
1988
19. Kinetics of water uptake in Italian common bean ecotypes.
Author(s):
Piergiovanni, A.R. , Lioi, L.
Subject(s):
Phaseolus vulgaris , beans , water uptake , cooking quality , ecotypes , genetic variation , germplasm , plant genetic resources , testa , crop quality , cotyledons , cooking , Italy
Series:
Annual report.
Year:
2008
20. Management practices to maintain dry bean grain quality.
Author(s):
Hellevang, K. , Henson, B.
Subject(s):
beans , shelf life , temperature , moisture content , ultraviolet radiation , storage quality , color , long term experiments , cooking , duration , North Dakota
Series:
Annual report.
Year:
2001