Resultados de búsqueda - "Cooking"

Training of trainers’ module for orange-fleshed sweetpotato (OFSP) por Abidin, P.E., Dery, E., Amagloh, F.K., Asare, K., Amoaful, E.F., Carey, E.E.

Materias: “…cooking methods…”
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Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 por Xu, J., Su, X., Lim, S., Griffin, J., Carey, E.E., Katz, B., Tomich, J., Smith, J.S., Wang, W.

Materias: “…cooking methods…”
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Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile por Botella, María Belén, Gonzalez, Roxana Elizabeth, Minguillón, Cristina, Della Gaspera, Pedro, Wuilloud, Rodolfo G., Quintas, Pamela Y.

Materias: “…Cooking…”
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Diversity breeding program on common bean (Phaseolus vulgaris L.) targeting rapid cooking and iron and zinc biofortification por Mukankusi, Clare, Cowling, Wallace A., Siddique, Kadambot K.M., Li, Li, Kinghorn, Brian, Rubyogo, Jean-Claude

Materias: “…cooking…”
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A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization por Gibert, Olivier, Giraldo, A., Ucles-Santos, JR, Sánchez, T., Fernández, A., Bohuon, P, Reynes, M, González, A., Pain, JP, Dufour, D.L.

Materias: “…cooking…”
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Spatial distribution of dry matter in yellow fleshed cassava roots and its influence on carotenoid retention upon boiling por Ceballos, H., Luna, J., Escobar Salamanca, Andrés F., Ortíz, D., Pérez, J.C., Sánchez, T., Pachon H, Dufour, D.L.

Materias: “…cooking losses…”
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Evaluación de la calidad culinaria y molinera del arroz por Martínez Racines, César Pompilio, Cuevas Pérez, Federico E., Medina, LM

Materias: “…cooking…”
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Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences por Gilbert, O., Dufour, D.L., Reynes, Max, Prades, A., Moreno Alzate, L., Giraldo, A., Escobar, A., González, A.

Materias: “…cooking quality…”
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Cooking Banana consumption patterns in the Plantaingrowing area of Southeastern Nigeria por Tshiunza, M., Lemchi, J., Onyeka, U., Tenkouano, A.

Materias: “…cooking bananas…”
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Banana diversity in the Oriental provinces, northeastern Democratic Republic of Congo por Adheka, J., Komoy, J., Tamaru, C., Sivirihauma, Charles, Dhed’a, D.B., Karamura, D., Langhe, E. de, Swennen, Rony L., Blomme, Guy

Materias: “…cooking bananas…”
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Toasting time and cooking formulation affect browning reaction products development in corn flakes por Cueto, Mario Alberto, Perez Burillo, Sergio, Rufián Henares, José A., Farroni, Abel Eduardo, Buera, M. del Pilar

Materias: “…Cooking…”
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NIRS Database on fresh blended cassava for DM, Water absorption, texture parameters & cooking time (OCT) at CIAT, Colombia por Tran, Thierry, Belalcazar Martinez, John Eiver

Materias: “…cooking…”
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Impacts of the war in Ukraine on Malawi por De Weerdt, Joachim, Duchoslav, Jan

Materias: “…cooking oils…”
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SNP in starch biosynthesis genes associated with nutritional and functional properties of rice por Kharabian-Masouleh, Ardashir, Waters, Daniel L. E., Reinke, Russell F., Ward, Rachelle, Henry, Robert J.

Materias: “…cooking quality…”
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Genetical Control of Amylose Content in Selected Crosses of Indica Rice por Pooni, H.S., Kumar, Ish, Khush, G.S.

Materias: “…cooking quality…”
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Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes por Mamiro, P, Nygaya, M, Kimani, P.M., Mamiro, D, Jumbe, T, Macha, J., Chove, B

Materias: “…cooking…”
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Everything you ever wanted to know about sweetpotato: Reaching agents of change ToT manual. 5: Harvesting and postharvest management, processing and utilisation, marketing and entr... por Stathers, T., Bechoff, Aurélie, Sindi, K., Low, Jan W., Ndyetabula, D.

Materias: “…cooking methods…”
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Banana weevil, Cosmopolites sordidus (Germar), ovipositional preferences, timing of attack and larval survivorship in a mixed cultivar trial in Uganda por Abera, A., Kyamanywa, S., Karamura, E.B.

Materias: “…cooking bananas…”
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Carotenoids retention in biofortified yellow cassava processed with traditional African methods por Taleon, Victor, Sumbu, Dan Mazenga, Muzhingi, T., Bidiaka, S.

Materias: “…cooking…”
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Multivariate genomic analysis and optimal contributions selection predicts high genetic gains in cooking time, iron, zinc, and grain yield in common beans in East Africa por Saradadevi, Renu, Mukankusi, Clare, Li, Li, Amongi, Winnyfred, Mbiu, Julius Peter, Raatz, Bodo, Ariza, Daniel, Beebe, Stephen E., Varshney, Rajeev K., Huttner, Eric, Kinghorn, Brian, Banks, Robert, Rubyogo, Jean-Claude, Siddique, Kadambot H.M., Cowling, Wallace A.

Materias: “…cooking…”
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