東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Determination of dietary fiber, and ...

Ospina, Maria Teresa.

Linked to FindBook

Google Book

Amazon

博客來

Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes./
Author:	Ospina, Maria Teresa.
Description:	75 p.
Notes:	Source: Masters Abstracts International, Volume: 39-02, page: 0429.
Contained By:	Masters Abstracts International39-02.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1401164
ISBN:	0599920084

Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes.
Ospina, Maria Teresa.

Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes. - 75 p.

Source: Masters Abstracts International, Volume: 39-02, page: 0429.

Thesis (M.S.)--Michigan State University, 2000.

Dry seeds of common bean (<italic>Phaseolus vulgaris</italic> L.) are considered hard to digest and often cause gastrointestinal discomfort. Carbohydrates and protein contribute to this distress. Dry bean also has low starch digestibility and its incomplete digestion and absorption in the small intestine leads to fermentation after it enters the colon. In the bean sample preparation the particle size of cook and raw beans was comparable by grinding the freeze-dried samples so they would pass through a 40 and 60-mesh screen, respectively. In order to establish variability among different bean genotypes, determination of indigestible starch was performed on forty-one different bean genotypes, and two processing technologies—cooked and raw beans. In the determination of total dietary fiber, an indigestible residue is obtained. Statistics were used to declare significance for the variables indigestible residue, and indigestible starch. Cooked beans had higher amounts of indigestible residue and indigestible starch than raw beans. Determinations were also made for indigestible protein. In most of the genotypes, higher mean values of indigestible protein were obtained in cooked bean samples than raw bean samples. Results indicated that cooking beans increases the amount of indigestible starch and probably indigestible protein when compared with raw bean seeds.

ISBN: 0599920084Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes.
LDR:02221nam 2200253 a 45 001 938643
005 20110512
008 110512s2000 eng d
020 $a 0599920084
035 $a (UnM)AAI1401164
035 $a AAI1401164
040 $a UnM $c UnM
100 1 $a Ospina, Maria Teresa. $3 1262618
245 1 0 $a Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes.
300 $a 75 p.
500 $a Source: Masters Abstracts International, Volume: 39-02, page: 0429.
502 $a Thesis (M.S.)--Michigan State University, 2000.
520 $a Dry seeds of common bean (<italic>Phaseolus vulgaris</italic> L.) are considered hard to digest and often cause gastrointestinal discomfort. Carbohydrates and protein contribute to this distress. Dry bean also has low starch digestibility and its incomplete digestion and absorption in the small intestine leads to fermentation after it enters the colon. In the bean sample preparation the particle size of cook and raw beans was comparable by grinding the freeze-dried samples so they would pass through a 40 and 60-mesh screen, respectively. In order to establish variability among different bean genotypes, determination of indigestible starch was performed on forty-one different bean genotypes, and two processing technologies—cooked and raw beans. In the determination of total dietary fiber, an indigestible residue is obtained. Statistics were used to declare significance for the variables indigestible residue, and indigestible starch. Cooked beans had higher amounts of indigestible residue and indigestible starch than raw beans. Determinations were also made for indigestible protein. In most of the genotypes, higher mean values of indigestible protein were obtained in cooked bean samples than raw bean samples. Results indicated that cooking beans increases the amount of indigestible starch and probably indigestible protein when compared with raw bean seeds.
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Biology, Genetics. $3 1017730
690 $a 0359
690 $a 0369
710 2 0 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 39-02.
790 $a 0128
791 $a M.S.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1401164