Resultados de búsqueda - "Cooks"

Amylopectin staling of cooked milled rices and properties of amylopectin and amylose por Villareal, Corazon P., Hizukuri, Susumu, Juliano, Bienvenido O.

Materias: “…cooked rice…”
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Assessment of genotypic variability and genome‐wide association analysis of cooking time and canning quality traits in common bean (Phaseolus vulgaris L.) por Kesiime, Eunice Vasiter, Nkalubo, Stanley Tamusange, Ochwo Ssemakula, Mildred, Dramadri, Isaac Onziga, Mukankusi, Clare, Nakimbugwe, Dorothy, Edema, Richard, Gibson, Paul, Badji, Arfang

Materias: “…cooking…”
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Sustainable sweetpotato production and utilization in Orissa, India, proceedings por Attaluri, S., Janardhan, K.V., Light, A.

Materias: “…cooking…”
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Ascorbic acid concentration of native Andean potato varieties as affected by environment, cooking and storage por Burgos, G., Auqui, S., Amoros, W., Salas, E., Bonierbale, Merideth W.

Materias: “…cooking…”
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Preliminary assessment of root systems morphology in Musa por Blomme, Guy, Ortíz, R.

Materias: “…cooking bananas…”
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Producción de aceites de oliva en Norpatagonia por Gallo, Silvia Laura, Martin, Dario Miguel, Fuente, Gaston Eduardo

Materias: “…Cooking Oils…”
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Application of pollen germination media on stigmas during pollination increases seed set in east African highland cooking bananas (Musa spp.) por Waniale, A., Swennen, Rony L., Mukasa, S., Tugume, Arthur K., Kubiriba, Jerome, Tushemereirwe, Wilberforce K., Amah, D., Tumuhimbise, Robooni

Materias: “…cooking bananas…”
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Phenotype based clustering, and diversity of common bean genotypes in seed iron concentration and cooking time por Amongi, Winnyfred, Nkalubo, Stanley T., Ochwo-Ssemakula, Mildred, Badji, Arfang, Onziga Dramadri, Isaac, Lapaka Odongo, Thomas, Nuwamanya, Ephraim, Tukamuhabwe, Phineas, Izquierdo, Paulo, Cichy, Karen Ann, Kelly, James D., Mukankusi, Clare

Materias: “…cooking quality…”
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Enhancing food security and nutrition in Africa RTBfoods activities por Tran, Thierry

Materias: “…cooking…”
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Having a son promotes clean cooking fuel use in urban India: Women’s status and son preference por Kishore, Avinash, Spears, Dean

Materias: “…cooking oils…”
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Gelatinization temperature of rice explained by polymorphisms in starch synthase por Waters, Daniel L. E., Henry, Robert J., Reinke, Russell F., Fitzgerald, Melissa A.

Materias: “…cooking quality…”
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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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