Dry Beans and Pulses Production, Processing, and Nutrition. Группа авторов

Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов


Скачать книгу
T. (2016). The international year of pulses: what are they and why they important? Agriculture for Development 26: 40–42.

      16 Centeno‐González, N.K., Martínez‐Cabrera, H.I., Porras‐Múzquiz, H. & Estrada‐Ruiz, E. (2021). Late Campanian fossil of a legume fruit supports Mexico as a center of Fabaceae radiation. Communications Biology 4: 1–8.

      17 Elias, L.G., de Fernandez, D.G., & Bressani, R. (1979). Possible effects of seed coat polyphenolics on the nutritional quality of bean protein. Journal of Food Science 44: 524–527.

      18 Erfatpour, M., Duizer, L. & Pauls, K.P. (2021). Investigations of the effects of the non‐darkening seed coat trait coded by the recessive jj alleles on agronomic, sensory, and cooking characteristics in pinto beans. Crop Science 61: 1843– 1863.

      19 Feenstra, W.J. (1960). Biochemical aspects of seedcoat color inheritance in Phaseolus vulgaris L. PhD Dissertation, Wageningen University, Wageningen, Netherlands.

      20 Fletcher, D., Vandenburg, B., & Bett, K. (2003). Timing of seed coat color development in black beans. Annual Report of the Bean Improvement Cooperative 46: 31–32.

      21 Frankel, E.N., German, J.B., Kinsella, J.E., Parks, E. & Kanner J. (1993). Inhibition of oxidation of human low‐density lipoprotein by phenolic substances in red wine. Lancet 341: 454–57.

      22 Freytag, G.F. & Debouck, D.G. (2002). Taxonomy, distribution, and ecology of the genus Phaseolus (Leguminosae‐Papilionoideae) in North America, Mexico and Central America. Botanical Research Institute of Texas, Fort Worth. 300p.

      23 Georges, A.N. (1982). Genetic, physico‐chemical and structural parameters affecting texture of dry edible beans. PhD Dissertation. Michigan State University, East Lansing, Michigan. 197p.

      24 Gepts, P. (2001). Phaseolus vulgaris (Beans). In: Encyclopedia of Genetics (eds. S. Brenner & J.H. Miller), pp. 1444–1445. Cambridge, MA, USA, Academic Press.

      25 Giusti, F., Capuano, E., Sagratini, G. & Pellegrini, N. (2019). A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion. Food Chemistry 285: 458–467.

      26 Gooneratne, J., Needs, P.W., Ryden, P. & Selvendran, R.R. (1994). Structural features of cell wall polysaccharides from the cotyledons of mung bean Vigna Radiata. Carbohydrate Research 265: 61–77.

      27 Grigolo, S. & Fioreze, A.D.C. (2018). Potential of hybridization among cultivars of common beans of different gene groups. Colloquium Agrariae 14: 67–78.

      28 Guilhen, J.H.S., Marçal, T.D.S., Zanotti, R.F., Lopes, J.C. & Ferreira, A. (2016). Physiological characteristics in seeds of the common bean under multicollinearity and conditions of salinity. Revista Ciência Agronômica 47: 127–134.

      29 Hagerman, A.E., Riedl, K.M., Jones, G.A., Sovik, K.N., Ritchard, N.T., Hartzfeld, P.W. & Riechel, T.L. (1998). High molecular weight plant polyphenolics (tannins) as biological antioxidants. Journal of Agricultural & Food Chemistry 46: 1887–1892.

      30 Hardenburg, E.V. (1927). Bean Culture. New York, NY: The Macmillan Company. 238p.

      31 Hart, J.J., Tako, E., Wiesinger, J. & Glahn, R.P. (2019). Polyphenolic profiles of yellow bean seed coats and their relationship with iron bioavailability. Journal of Agricultural and Food Chemistry 68: 769–778.

      32 Hertog, M.G.L., Feskens, E.J.M., Hollman, P.C.H., Katan, M.B. & Kromhout, D. (1993). Dietary antioxidant flavonoids and the risk of coronary heart disease: the Zutphen Elderly Study. Lancet 342: 1007–1011.

      33 Heshmat, K., Asgari Lajayer, B., Shakiba, M.R. & Astatkie, T. (2021). Assessment of physiological traits of common bean cultivars in response to water stress and molybdenum levels. Journal of Plant Nutrition 44: 366–372.

      34 Hosfield, G.L. (2001). Seed Coat Color in Phaseolus vulgaris L., Its Chemistry and Associated Health Related Benefits. Annual Report of the Bean Improvement Cooperative 44: 1–6.

      35 Hosfield, G.L., Varner, G.V., Uebersax, M.A. & Kelly, J.D. (2004). Registration of ‘Merlot’ small red bean. Crop Science 44: 351–352.

      36 Hsu, K.H. (1983). A diffusion model with a concentration‐dependent diffusion coefficient for describing water movement in legumes during soaking. Journal of Food Science 48: 618–622.

      37 Idaho Bean Certification. (2018). Land, Isolation, Field, and Seed Standards for bean seed certification in Idaho as per IDAPA 08.05.01—Rules Governing Seed and Plant Certification, 5.21.2015.

      38 Jin, D.P., Choi, I.S. & Choi, B.H. (2019). Plastid genome evolution in tribe Desmodieae (Fabaceae: Papilionoideae). PloS One 14: p.e0218743.

      39 Kandel, H. & Endre, G. (editors). (2019). Dry Bean Production Guide (A1133–20). Available at https://www.ag.ndsu.edu/publications/crops/dry‐bean‐production‐guide/a1133‐20.pdf (accessed July 4, 2020).

      40 Kaplan, L. (1965). Archeology and domestication in American Phaseolus (beans). Economic Botany 19: 358–368.

      41 Kelly, J.D. (2010). The Story of Bean Breeding. Available at https://www.canr.msu.edu/beanbreeding/_pdf/Story_of_Bean_Breeding_in_the_US.pdf (accessed March 23, 2021).

      42 Kelly, J.D. (2020). Personal communication

      43 Kelly, J.D., Hosfield, G.L., Varner, G.V., Uebersax, M.A., & Taylor, J. (1999). Registration of 'Beluga' Alubia bean. Crop Science 39: 294.

      44 Kelly, J.D., Varner, G.V., Hosfield, G.L., Uebersax, M.A. & Taylor, J. (2006). Registration of ‘Capri’ cranberry bean. Crop Science 46: 2706.

      45 Kelly, J.D., Varner, G.V., O'Boyle, P. & Long B. (2009). Registration of ‘Zorro’ black bean. Journal of Plant Registrations 3: 226–230.

      46 Kigel, J., Rosental, L. & Fait, A. (2015). Seed physiology and germination of grain legumes. In: Grain Legumes (ed. A.M. De Ron ), pp. 327–363. New York, NY: Springer.

      47 Ladizinsky, G. (1979). Seed dispersal in relation to the domestication of Middle East legumes. Economic Botany 33: 284–289.

      48 Lee, J.P., Uebersax, M.A., Zabik, M.E., Hosfield, G.L. & Lusas, E.W. (1983). Physiochemical characteristics of dry‐roasted navy bean flour fractions. Journal of Food Science 48: 1860–1862, 1875.

      49 Luthria, D.L. & Pastor‐Corrales, M.A. (2006). Phenolic acid profiles of beans commonly consumed in the United States. Annual Report of the Bean Improvement Cooperative 49: 6–7.

      50 MBC (Michigan Bean Commission). (2020). Bean Classes. Available at https://michiganbean.com/# (accessed July 4, 2020).

      51 McEwen, T.J., Dronzek, B.L. & Bushuk, W. (1974). A scanning electron microscope study of faba bean seed. Cereal Chemistry 51: 750–757.

      52 Moïse, J.A., Han, S., Gudynaitę‐Savitch, L., Johnson, D.A. & Miki, B.L. (2005). Seed coats: structure, development, composition, and biotechnology. In Vitro Cellular & Developmental Biology‐Plant 41: 620–644.

      53 Navabi, A, Rupert, T., Park, S.J., Yu, K., Smith, T.H. & Pauls, K.P. (2103). Apex common bean. Canadian Journal of Plant Sciences 93: 131–135.

      54 Njoroge, D.M., Kinyanjui, P.K., Christiaens, S., Shpigelman, A., Makokha, A.O., Sila, D.N. & Hendrickx, M.E. (2015). Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard‐to‐cook defect. Food Research International 76: 105–113.

      55 Novak, R. & Moore, M.D. (2015). Seed certification and seed quality. In: Dry Bean Pest Management & Production, 3rd edition (eds. H.F. Schwartz, M.A. Brick), pp. 19–20. Fort Collins, CO: Colorado State University.

      56 Osorno, J.M., Grafton, K.F., Rasmussen, J.B., Rojas‐Cifuentes, G.A., Gelin, R. & Vander‐Wal, A.J. (2009). Release of ‘Eclipse’


Скачать книгу