Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beansKMIECIK, Waldemar; LISIEWSKA, Zofia; SLUPSKI, Jacek et al.International journal of food science & technology. 2008, Vol 43, Num 10, pp 1786-1791, issn 0950-5423, 6 p.Article

Effect of microwave blanching on the quality of frozen green beans = Effet du blanchiment aux microondes sur la qualité des haricots surgelésGULLETT, E. A; ROWE, D. L; HINES, R. J et al.Canadian Institute of Food Science and Technology journal. 1984, Vol 17, Num 4, pp 247-252, issn 0315-5463Article

DRYING BEHAVIOR OF FRESH GREEN BEANS IN AN INERT MEDIUM FLUIDIZED BEDABBASI SOURAKI, B; MOWLA, D.Journal of food processing and preservation. 2008, Vol 32, Num 5, pp 697-718, issn 0145-8892, 22 p.Article

Relationships between sensory and objective measures of postharvest quality of snap beans as determined by cluster analysis = Détermination, par analyse «en grappe», de corrélations entre les évaluations sensorielles et objectives de la qualité, après récolte, des haricots mange-toutRESURRECCION, A. V. A; SHEWFELT, R. L; PRUSSIA, S. E et al.Journal of food science. 1987, Vol 52, Num 1, pp 113-123, issn 0022-1147, 5 p.Article

Effects of salts added after cooking on the texture of canned snap beans = Effets des sels ajoutés après cuisson sur la texture des haricots mangetout en conserveVAN BUREN, J. P.Journal of food science. 1984, Vol 49, Num 3, pp 910-912, issn 0022-1147Article

Efficiency of three harvesters and their effect on quality on raw and processed snap beans = Aptitude de trois récolteuses et leurs effets sur la qualité des haricots mange-tout crus et transformésGONZALEZ, A. R; SISTRUNK, W. A; MARX, D. B et al.HortScience. 1983, Vol 18, Num 5, pp 742-745, issn 0018-5345Article

Comparaison des cinétiques de deux voies de dégradation des chlorophylles chez des haricots verts congelés blanchis ou non blanchis = Compared kinetics of two ways of chlorophyll degradation in blanched or unblanched frozen green beansABBAS, J; ROUET-MAYER, M. A; PHILIPPON, J et al.Lebensmittel - Wissenschaft + Technologie. 1989, Vol 22, Num 2, pp 68-72, issn 0023-6438Article

Changes in texture of green peas during freezing and frozen storage = Modifications de la texture des haricots verts au cours de la congélation et du stockage frigorifiqueHUNG, Y. C; THOMPSON, D. R.Journal of food science. 1989, Vol 54, Num 1, pp 96-101, issn 0022-1147Article

Essential elements and cadmium and lead in fresh, canned and frozen green beans (Phaseolus vulgaris L.) = Teneurs en éléments trace essentiels, en cadmium et en plomb, des haricots verts (Phaseolus vulgaris L.) frais, en conserve ou surgelésLOPEZ, A; WILLIAMS, H. L.Journal of food science. 1985, Vol 50, Num 4, pp 1152-1157, issn 0022-1147Article

Comparing flame and mechanical deaeration of high vacuum canned green beans and apple slices = Comparaison du dégazage mécanique ou sous vide des conserves de haricots verts ou de tranches de pommes conditionnées sous vide pousséHAMBLIN, C. L; HEIL, J. R; MERSON, R. L et al.Journal of food science. 1987, Vol 52, Num 2, pp 425-428, issn 0022-1147Article

Dégradation des chlorophylles des haricots verts congelés plus ou moins blanchis. Relation entre les facteurs températures-durée d'entreposage et le maintien de la qualité de haricots verts congelés non blanchis destinés à l'appertisationPHILIPPON, J; ROUET-MAYER, M. A.1984, 116 p.Report

Thermal energy consumption for blanching and sterilization of snap beans = Consommation en énergie thermique du blanchiment et de la stérilisation des haricots mange-toutRAO, M. A; COOLEY, H. J; VITALI, A. A et al.Journal of food science. 1986, Vol 51, Num 2, pp 378-380, issn 0022-1147Article

A research note. Effect of phosfon D on the amino acid content and protein quality of two snap bean cultivars = Note de recherche. Effet du phosfon D sur les teneurs en acides aminés et sur la qualité protéique de deux cultivars de haricot mangetoutMEREDITH, F. I; SMITTLE, D. A.Journal of food science. 1984, Vol 49, Num 3, pp 962-965, issn 0022-1147Article

EFFECTS OF STEAM TREATMENT OF MEDIA ON GROWTH OF THREE VEGETABLE CROPSALLAN P; HOBSON JK.1979; GEWASPROD., CROP PROD.; ZAF; DA. 1979; VOL. 8; PP. 143-147; ABS. AFR; BIBL. 9 REF.Conference Paper

Hydrodynamic characteristics of a pulsed spouted bed of food particulatesNIAMNUY, Chalida; KANTHAMOOL, Wasan; DEVAHASTIN, Sakamon et al.Journal of food engineering. 2011, Vol 103, Num 3, pp 299-307, issn 0260-8774, 9 p.Article

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of Soybean-French Bean 7S Globulin Exhibits Excellent PropertiesKIMURA, Aiko; FUKUDA, Takako; MEILI ZHANG et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 21, pp 10273-10279, issn 0021-8561, 7 p.Article

Chemometric dissimilarity in nutritive value of popularly consumed Nigerian brown and white common beansOLUWASAYO KEHINDE MOYIB; GANIYY OLASUNKANMI ALASHIRI; OLUSEYI DAMILOLA ADEJOYE et al.Food chemistry. 2014, Vol 166, pp 576-584, issn 0308-8146, 9 p.Article

Benzothiadiazole-induced resistance modulates ozone toleranceIRITI, Marcello; RABOTTI, Giuseppina; DE ASCENSAO, Ana et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 15, pp 4308-4314, issn 0021-8561, 7 p.Article

The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.)DE LA CRUZ-GARCIA, C; GONZALEZ-CASTRO, M. J; ORUNA-CONCHA, M. J et al.Food research international. 1997, Vol 30, Num 10, pp 787-791, issn 0963-9969Article

Effect of blanch temperature on kinetics of thermal softening of carrots and green beans = Effet de la température de blanchiment sur les cinétiques de ramollissement par la chaleur, des carottes et des haricots vertsBOURNE, M. C.Journal of food science. 1987, Vol 52, Num 3, pp 667-690, issn 0022-1147, 3 p.Article

Mathematical modeling of moisture and solute diffusion in the cylindrical green bean during osmotic dehydration in salt solutionABBASI SOURAKI, B; GHAFFARI, A; BAYAT, Y et al.Food and bioproducts processing. 2012, Vol 90, Num 1, pp 64-71, issn 0960-3085, 8 p.Article

Osmotic concentration of green beans prior to freezingBISWAL, R. N; BOZORGMEHR, K; TOMPKINS, F. D et al.Journal of food science. 1991, Vol 56, Num 4, pp 1008-1012, issn 0022-1147Conference Paper

Inhibition of green bean lipoxygenase by cyanide = Inhibition, par le cyanure, de la lipoxygénase du haricot vertADAMS, J. B.Food chemistry. 1989, Vol 31, Num 4, pp 243-250, issn 0308-8146Article

Evaluation of mechanical deaeration parameters for high vacuum canned foods = Evaluation des paramètres du dégazage mécanique, pour les produits en conserve conditionnés sous vide pousséHEIL, J. R; HAMBLIN, C. L; BERNHARD, R. A et al.Journal of food science. 1988, Vol 53, Num 1, pp 157-161, issn 0022-1147Article

Snap bean texture softening and pectin solubilization caused by the presence of salt during cooking = Effet de la présence de sel au cours de la cuisson sur la solubilisation des pectines et le ramollissement des haricots mange-toutVAN BUREN, J. P.Journal of food science. 1986, Vol 51, Num 1, pp 131-134, issn 0022-1147Article