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Potential of cowpea genotypes for nutrient biofortification and cooking quality. Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate t... ... Repository: BDPA Publication year: 2022
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products.... ... Repository: BDPA Publication year: 2021
Bean quality accessed by different soaking and cooking methods. Repository: BDPA Publication year: 2006
In vitro bioaccessibility of essential minerals from raw and cooked Tilapia fillet: method validation and analysis by synchronous vertical dual view ICP OES. A novel insight into the nutritional changes of Tilapia fillets due to heat treatments was provided by evaluating the influence of baking and air-frying on the total mass fraction and bioaccessibility... ... Repository: BDPA Publication year: 2022
Organophosphorus pesticides residues in cooked tomato (Licopersicum esculentum). The study aimed to evaluate the residual concentrations of OP in tomato after different cooking times. Repository: BDPA Publication year: 2014
Retention of proteins and minerals after cooking in cowpea genotypes. Cowpea is a tolerant crop to water deficit, with moderate protein and mineral contents, as well as fast cooking, which are important requirements for semi-arid regions. This study aimed to evaluate th... ... Repository: BDPA Publication year: 2017
Cooking quality and protein content of black-grain cowpea genotypes before and after cooking. The consumption of cowpea in the population's diet is an option to complement the intake of various nutrients, mainly proteins, and its black grain has great potential in the preparation of feijoada,... ... Repository: BDPA Publication year: 2025
Cooking time of cowpea beans (Vigna unguiculata L) before and after soaking. Repository: BDPA Publication year: 2011
Extrusion Cooking using Fruits Peels, Whole Cereals and Grains. Repository: BDPA Publication year: 2019
Nutritional components variation in cooked common beans (Phaseolus vulgaris L.). This work aimed to determine the proximal composition of three cultivars of common beans from black and carioca commercial groups (raw and cooked material), the apparent amylose content in raw and coo... ... Repository: BDPA Publication year: 2009

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