Search Results - "Cooking Methods"

Cooking quality and NIRs by Londoño, Luis Fernando

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Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. by Xu, J., Su, X., Lim, S., Griffin, J., Carey, E.E., Katz, B., Tomich, J., Wang, W.

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Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking by Munthali, Justice, Nkhata, Smith G., Masamba, Kingsley, Mguntha, Timothy, Fungo, Robert, Chirwa, Rowland

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Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil by Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora Ortiz, Gisela Maria, Cardoso, Flávio S. N., Carvalho, José L. V.

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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... by Stathers, T., Bechoff, Aurélie, Sindi, K., Low, Jan W., Ndyetabula, D.

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Multivariate genomic analysis and optimal contribution selection predicts high genetic gains in cooking time, iron, zinc and grain yield in common beans in East Africa by Mukankusi, Clare

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Contenido de beta-caroteno, hierro y zinc, efecto de almacenamiento y tipo de cocción en genotipos de camote (Ipomoea batatas L) by Carpio, R., Sotelo, A., Grüneberg, W.J.

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Content of iron and vitamin A in common foods given to children 12–59 months old from North Western Tanzania and Central Uganda by Ekesa, B., Nabuuma, D., Kennedy, G.

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Measuring hardness distribution of cooked rice by single-grain puncture by Perez, Consuelo M., BOURNE, MALCOLM C., Juliano, Bienvenido O.

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SOP for water absorption capacity and cooking time in beans by Manzano, Kelly Tatiana, Soto Betancourt, Fabricio, Gallego Castillo, Sonia

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

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Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 by Xu, J., Su, X., Lim, S., Griffin, J., Carey, E.E., Katz, B., Tomich, J., Smith, J.S., Wang, W.

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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... by Stathers, T., Bechoff, Aurélie, Sindi, K., Low, Jan W., Ndyetabula, D.

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Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling by Burgos, G., Amoros, W., Munoa, L.P., Sosa, P., Cayhualla, C., Sánchez, C., Díaz, C., Bonierbale, Merideth W.

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Healthy eating for mothers, babies and children: Facilitator guide for use by community health workers in Ghana by Abidin, P.E., Amoaful, E.F.

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Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients by Dhuique-Mayer, Claudie, Servent, Adrien, Descalzo, Adriana Maria, Mouquet-Rivier, Claire, Amiot, Marie-Josèphe, Achir, Nawel

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Irrigating with arsenic contaminated groundwater in the Bengal Delta: a review of mitigation options. by Senanayke, N., Mukherji, Aditi

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Food without fire: Environmental and nutritional impacts from a solar stove field experiment by McCann, Laura E., Michler, Jeffrey D., Mwangala, Maybin, Olurotimi, Osaretin, Estrada-Carmona, Natalia

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Agriculture-nutrition linkages, cooking-time, intrahousehold equality among women and children: Evidence from Tajikistan by Takeshima, Hiroyuki, Akramov, Kamiljon T., Park, Allen, Ilyasov, Jarilkasin, Ergasheva, Tanzila

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Agriculture-nutrition linkages, cooking-time, intrahousehold equality among women and children: Evidence from Tajikistan by Takeshima, Hiroyuki, Akramov, Kamiljon T., Park, Allen, Ilyasov, Jarilkasin, Ergasheva, Tanzila

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