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1. Antibacterial activity of plant extracts from azuki beans (Vigna angularis) in vitro.
Match Strength: 12.714

This study was undertaken to examine the antimicrobial property of azuki beans (Vigna angularis). The water extracts of green, black and red colored azuki beans showed antibacterial effects against Staphylococcus aureus, Aeromonas hydrophila and Vibrio parahaemolyticus. In contrast, the extract of white azuki beans showed no inhibition towards any of the microorganisms examined. The extracts of colored azuki beans contained larger amounts of polyphenols including proanthocyanidins than the extracts of white azuki beans. The counts of S. aureus cells, inoculated in the medium containing the ... Read More »
» Published in Phytother Res. 2006 Feb;20(2):162-4.

2. Raw Mung Beans as a Protein Source for Bred Gilts
Match Strength: 11.279

A study involving 546 crossbred gilts from six seasons was conducted to evaluate raw mung beans as a partial replacement for soybean meal in diets for gilts during gestation. Gilts were randomly allotted to either a control sorghum grain-soybean meal diet or a diet in which a portion of the soybean meal was replaced with mung beans. In the first three seasons, gilts were fed diets in which the protein supplement was totally soybean meal or 89% mung beans (high level) and 11% soybean meal. In the last three seasons the level of mung beans in the supplemental protein was reduced to 61% mung ... Read More »
» Published in J Anim Sci. 1989 Feb;67(2):329-33.

3. Iron and zinc bioavailability in rats fed intrinsically labeled bean and bean-rice infant weaning food products.
Match Strength: 10.614

Beans are the core of the Latin American diet and contain iron and zinc. However, the bioavailability of these trace minerals from beans is low. The objective of this study was to determine if the bioavailability of iron and zinc could be improved with the use of fermentation and germination processing technologies. Black beans native to Costa Rica were grown hydroponically with either radioactive iron or zinc. The influence of fermentation and germination on iron and zinc bioavailability from intrinsically labeled infant weaning food products based on black beans and beans-rice was determined ... Read More »
» Published in J Agric Food Chem. 2001 Oct;49(10):5063-9.

4. Determination of antioxidant properties of aroma extracts from various beans.
Match Strength: 10.571

Aroma extracts from fresh soybeans, mung beans, kidney beans, and azuki beans were prepared using simultaneous steam distillation and solvent extraction (SDE) under mild conditions (55 degrees C and 95 mmHg). Extracts were examined for antioxidative activities in two different assays. The aroma extracts isolated from all beans inhibited the oxidation of hexanal for nearly one month at a level of 250 microL/mL. Mung bean and soybean extracts inhibited malonaldehyde (MA) formation from cod-liver oil by 86% and 88%, respectively, at the 250 microL/mL level. Azuki and kidney bean extracts ... Read More »
» Published in J Agric Food Chem. 2000 Oct;48(10):4817-20.

5. Quality attributes of three new improved lines of Nigerian lima beans (Phaseolus lunatus L. Walp.).
Match Strength: 10.466

Three promising new improved lines of lima beans (Tpl 1B, Tpl 7A and Tpl 175A) were evaluated for physicochemical properties and cooking quality. The beans varied in seed dimensions and weights with Tpl 1B and Tpl 7A having smaller seed volume than Tpl 175A. Seed coat percentages, leached solids and swelling capacities were within a range of 10.2-19.6% (w/w), 0.44-0.92 g/100 g and 94.0-121.0 g/100 g dry bean, respectively. Cooking times varied between 62 and 81 min without soaking and were reduced by about 34% following a presoaking treatment in water for 12 h at room temperature (28 +/- 1 ... Read More »
» Published in Plant Foods Hum Nutr. 2001;56(4):325-33.

6. Decreased consumption of dried mature beans is positively associated with urbanization and nonfatal acute myocardial infarction.
Match Strength: 10.462

Legumes may protect against myocardial infarction (MI). The objective of this study was to determine whether consumption of dried mature beans (referred to as beans), the main legume in Latin America, is associated with MI. The cases (n = 2119) were survivors of a first acute MI and were matched by age, sex, and area of residence to randomly selected population controls (n = 2119) in Costa Rica. Dietary intake was assessed with a validated FFQ. Of the population, 69% consumed > or = 1 serving of beans/d (1 serving = one-third cup of cooked beans, approximately 86 g). Consumption of > or ... Read More »
» Published in J Nutr. 2005 Jul;135(7):1770-5.

7. Pretreatment of African yam bean (Sphenostylis stenocarpa): effect of soaking and blanching on the quality of African yam bean seed.
Match Strength: 10.452

The effect of pretreatment (soaking in sodium salts and blanching) on hydration coefficient (HC), chemical composition, texture, and color of African yam bean (AYB) was investigated. Soaking in water and in salt solutions increased the HC and about 90% of final HC values were attained at 12 and 4 hr of soaking for whole and dehulled beans, respectively. Protein content was slightly increased by soaking and blanching while ash and fat contents were reduced. Generally, a combination of dehulling and wet-processing reduced firmness of the beans more than soaking or blanching of the whole beans ... Read More »
» Published in Plant Foods Hum Nutr. 2005 Dec;60(4):165-71.

8. Inactivation of Escherichia coli O157:H7 and Salmonella on artificially or naturally contaminated mung beans (Vigna radiata L) using a stabilized oxychloro-based sanitizer.
Match Strength: 10.357

Aims: To evaluate the efficacy of a stabilized oxychloro-based (SOC) sanitizer to decontaminate mung beans artificially or naturally contaminated with Escherichia coli O157:H7 or Salmonella. Methods and Results: Naturally contaminated beans were produced by introducing a five-strain cocktail of E. coli O157:H7 or Salmonella onto the flowers of growing mung bean plants. Escherichia coli O157:H7 was only sporadically recovered from sprout lots (three testing positive from 10 tested) derived from harvested beans. In contrast, Salmonella was recovered from 18 of 20 lots screened. Pathogens present ... Read More »
» Published in Lett Appl Microbiol. 2007 Feb;44(2):188-93.

9. Pureed cannellini beans can be substituted for shortening in brownies.
Match Strength: 10.310

Studies have shown white beans to be an effective fat replacer in dropped cookies. However, research is needed to determine whether legumes may be an effective replacement for fat in other types of cookies. This study determined the overall acceptability, sensory characteristics, and nutrient content of brownies (bar cookie) made using cannellini beans as a replacement for shortening. Cannellini beans were used to replace 25%, 50%, and 75% of the shortening (by weight) in a control brownie formula. One hundred twenty untrained panelists participated in rating the brownies on a seven-point ... Read More »
» Published in J Am Diet Assoc. 2005 Aug;105(8):1295-8.

10. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes.
Match Strength: 10.026

Low-temperature blanching of vegetables activates the enzyme pectin methylesterase (PME), which demethylates cell wall pectins and improves tissue firmness. This temperature activation of PME has been investigated by measuring the formation of methanol in intact tissue of green beans and tomatoes. Rates of methanol formation at temperatures of 35-65 degrees C were obtained by measuring the release of methanol from thin slices of tomato pericarp or green bean pod material. Activation energies of 112 and 97 kJ mol(-1) were calculated for PME activity in green beans and tomatoes, respectively. ... Read More »
» Published in J Agric Food Chem. 2006 Jan 11;54(1):204-11.

11. Tannins, trypsin inhibitors and lectin cytotoxicity in tepary (Phaseolus acutifolius) and common (Phaseolus vulgaris) beans.
Match Strength: 10.017

This study compared the levels of antinutritional components and cytotoxic effect of extracts, from tepary (Phaseolus acutifolius) and common (Phaseolus vulgaris) beans. Antinutritional factors were evaluated by determining their effect on the viability of epithelial cells isolated from rat small intestine. The protein and carbohydrates content were similar in all the genotypes studied (20 and 60%, respectively). Common beans presented higher content of trypsin inhibitors, tannins and lectins than tepary beans. There was not a significant correlation between tannins and cooking time. However, ... Read More »
» Published in Plant Foods Hum Nutr. 2005 Sep;60(3):137-45.

12. Oviposition in Delia platura (Diptera, Anthomyiidae): the role of volatile and contact cues of bean.
Match Strength: 9.992

The choice of a suitable oviposition site by female insects is essential for survival of their progeny. Both olfactory and contact cues of the oviposition site may mediate this choice. The polyphagous Delia platura (Diptera: Anthomyiidae), a severe agricultural pest of numerous crops, lays eggs in the soil close to germinating seeds. Maggots feed upon the cotyledons. Only little is known about the cues guiding oviposition behavior. In this study, the effects of both olfactory and contact cues of beans (Phaseolus vulgaris) on oviposition of D. platura females were tested. Egg deposition on ... Read More »
» Published in J Chem Ecol. 2006 Jul;32(7):1399-413. Epub 2006 May 23.

13. Domestication patterns in common bean (Phaseolus vulgaris L.) and the origin of the Mesoamerican and Andean cultivated races.
Match Strength: 9.824

Chloroplast DNA polymorphisms were studied by PCR sequencing and PCR-restriction fragment length polymorphism in 165 accessions of domesticated landraces of common bean from Latin America and the USA, 23 accessions of weedy beans, and 134 accessions of wild beans covering the entire geographic range of wild Phaseolus vulgaris. Fourteen chloroplast haplotypes were identified in wild beans, only five of which occur also in domesticated beans. The chloroplast data agree with those obtained from analyses based on morphology and isozymes and with other DNA polymorphisms in supporting independent ... Read More »
» Published in Theor Appl Genet. 2005 Feb;110(3):432-44. Epub 2005 Jan 18.

14. Pinto beans are a source of highly bioavailable copper in rats.
Match Strength: 9.734

The trace element copper (Cu) is a required nutrient in the diets of humans. It has been found in animal studies to be essential for efficient iron absorption and oxygen utilization and for aiding free-radical degradation. Dry beans (Phaseolis vulgaris) are potentially good sources of Cu; thus, the objective of this study was to determine the bioavailability of Cu from dry beans using the pinto bean as the source. Dry beans were obtained from a local market, cooked according to package directions, and dried. Weanling male Sprague-Dawley rats (8 groups of 8 rats each) were fed a Cu-deficient ... Read More »
» Published in J Nutr. 2006 Dec;136(12):2999-3004.

15. Calcium, iron and zinc uptakes by Caco-2 cells from white beans and effect of cooking.
Match Strength: 9.723

White beans (Phaseolus vulgaris L.) have an interesting content of essential elements, calcium, iron and zinc, but they content also phytates, oxalates, proteins, polyyphenols and complex polysaccharides that are known to interact with minerals and to affect their bioavailability. The bioavailability of calcium, iron and zinc from raw and cooked white beans was estimated using their uptake by Caco-2 cells as the criteria. Previously, the mineral fraction (soluble or dialysable) to be added to the Caco-2 cell monolayer was selected. The results obtained show that cooking increases the Caco-2 ... Read More »
» Published in Int J Food Sci Nutr. 2006 May-Jun;57(3-4):190-7.

16. Kaempferol in red and pinto bean seed (Phaseolus vulgaris L.) coats inhibits iron bioavailability using an in vitro digestion/human Caco-2 cell model.
Match Strength: 9.389

Four different colored beans (white, red, pinto, and black beans) were investigated for factors affecting iron bioavailability using an in vitro digestion/human Caco-2 cell model. Iron bioavailability from whole beans, dehulled beans, and their hulls was determined. The results show that white beans contained higher levels of bioavailable iron compared to red, pinto, and black beans. These differences in bioavailable iron were not due to bean-iron and bean-phytate concentrations. Flavonoids in the colored bean hulls were found to be contributing to the low bioavailability of iron in the non ... Read More »
» Published in J Agric Food Chem. 2006 Nov 29;54(24):9254-61.

17. GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin.
Match Strength: 9.297

Fermented cocoa beans (Theobroma cacao L., Sterculiaceae) from different countries of origin (Ecuador, Ghana, Trinidad) and cocoa beans roasted under defined conditions (industrial roasting; 150-220 degrees C for 20 min, dry roasting in conventional oven) were analyzed for their contents of certain chiral hydroxy acids, catechins, and amino acids. Cocoa beans are fermented, dried, and industrially transformed by roasting for the production of chocolate, cocoa powders, and other cocoa-related products. Fermentation and roasting conditions influence the contents of chiral compounds such as ... Read More »
» Published in Chirality. 2007 May 5;19(4):329-34.

18. Evolutionary diversification of the bean beetle genus Callosobruchus (Coleoptera: Bruchidae): traits associated with stored-product pest status.
Match Strength: 9.203

Despite the fact that many plant-feeding insects are pests, little effort has been made to identify key evolutionary trait transitions that allow taxa to acquire or lose pest status. A large proportion of species in the genus Callosobruchus are economically important pests of stored, dry postharvest beans of the tribe Phaseoleae. However, the evolution of this feeding habit is poorly understood. Here, we present a reconstruction of the phylogeny of the Asian and African Callosobruchus based on three mitochondrial genes, and assess which traits have been associated with the evolutionary origin ... Read More »
» Published in Mol Ecol. 2006 Oct;15(12):3541-51.

19. DNA extraction and analysis from processed coffee beans.
Match Strength: 9.156

The authenticity of coffee is an important issue for both producers and consumers. Premium Arabica material is especially prone to being adulterated, and a number of different techniques have been employed to determine the quality of both roasted and instant coffee. Currently, assessment of coffee authenticity relies on chemical methods which can discriminate between coffee species, but not varieties. Several genetic markers are available for assessing coffee origin, but their suitability to testing commercial coffee is limited by the ability to extract DNA from highly processed beans. In this ... Read More »
» Published in J Agric Food Chem. 2005 Nov 2;53(22):8432-6.

20. An examination of practice and laterality effects on the Purdue Pegboard and Moving Beans with Tweezers.
Match Strength: 9.056

The purpose of this study was to examine the relation of practice or learning and laterality on the Purdue Pegboard and the Moving Beans with Tweezers test. The subjects were 30 right-handed, healthy young male adults (age: M = 21.1, SD = 1.9 yr.). The subjects performed both tests five times with each hand. A two-way analysis of variance (hand x trial) for scores on the Purdue Pegboard showed that Trial 1 had a significantly lower mean than Trials 4 and 5 with the dominant hand, and scores on Trials 1 and 3 were lower than that on Trial 5 for the nondominant hand. For the Moving Beans with ... Read More »
» Published in Percept Mot Skills. 2006 Feb;102(1):265-74.

21. Glycaemic And Insulinaemic Indices Of Mexican Foods High In Complex Carbohydrates In Type 2 Diabetic Subjects
Match Strength: 9.050

The glycaemic (GI) and insulinaemic indices (InIn) of 3 indigenous single foods and 3 indigenous realistic high complex carbohydrate meals (bread=100) were determined in 7 Mexican type 2 diabetic subjects. Observed GI (mean+/-SEM) were: beans (B) 39.9+/-7.3, wheat tortilla (WT) 53.2+6.4, corn tortilla (CT) 84.8+/-6.0, wheat tortilla beans taco (BWT) 71.2+/-9.5, corn tortilla beans taco (BCT) 73.5+/-4.3 and corn tortilla potato taco (PT) 121.5+/-12.8. The GI of white bread (WB) was higher than B (p<0.01), WT (p<0.01), BWT (p<0.05) and BCT (p<0.05) and did not differ from CT and PT. Observed ... Read More »
» Published in Diabetes Nutr Metab. 2001 Feb;14(1):43-50.

22. Haematological response to haem iron or ferrous sulphate mixed with refried black beans in moderately anaemic Guatemalan pre-school children.
Match Strength: 9.047

OBJECTIVE: Combating iron deficiency in toddlers with iron-fortified food has proved difficult in countries with phytate-rich diets. For this purpose, a new haem iron preparation was developed. The study compared changes in iron status after administration of refried beans with beans fortified with a haem iron preparation or ferrous sulphate (FeSO4). DESIGN: In a masked, stratified-randomised intervention trial, children received five 156-g cans of refried black beans per week for 10 consecutive weeks. The beans-only (control), FeSO4 and haem iron groups were offered a cumulative dose of 155 ... Read More »
» Published in Public Health Nutr. 2005 Sep;8(6):572-81.

23. Water uptake by dry beans observed by micro-magnetic resonance imaging.
Match Strength: 8.963

BACKGROUND AND AIMS: Water uptake by dry kidney beans (Phaseolus vulgaris 'Rajma') and adzuki beans (Vigna angularis) was traced using micro-magnetic resonance imaging in order to elucidate the channel of water entry, the manner of water delivery and the timing of swelling of the seeds. METHODS: Magnetic resonance images of beans absorbing water were continuously measured with the single-point imaging method for 16 h or 20 h at 15-min intervals. With this technique, it was possible to detect and visualize the location of water in the beans, at a low water content, in the initial stages of ... Read More »
» Published in Ann Bot (Lond). 2006 Sep;98(3):545-53. Epub 2006 Jul 15.

24. Early determinants of fruit and vegetable acceptance.
Match Strength: 8.921

OBJECTIVE: Our goal was to evaluate the effects of breastfeeding and dietary experiences on acceptance of a fruit and a green vegetable by 4- to 8-month-old infants. METHODS: Forty-five infants, 44% of whom were breastfed, were assigned randomly to 1 of 2 treatment groups. One group was fed green beans, and the other was fed green beans and then peaches at the same time of day for 8 consecutive days. Acceptance of both foods, as determined by a variety of measures, was assessed before and after the home-exposure period. RESULTS: During the initial exposure, infants ate more calories from ... Read More »
» Published in Pediatrics. 2007 Dec;120(6):1247-54.

25. Chlortetracycline detoxification in maize via induction of glutathione S-transferases after antibiotic exposure.
Match Strength: 8.822

Soil contamination with nonmetabolized antibiotics is an emerging environmental concern, especially on agricultural croplands that receive animal manure as fertilizer. In this study, phytotoxicity of chlortetracycline (CTC) antibiotics on pinto beans (Phaseolus vulgaris) and maize (Zea mays) was investigated under controlled conditions. When grown in CTC-treated soil, a significant increase in the activities of the plant stress proteins glutathione S-transferases (GST) and peroxidases (POX) were observed in maize plants, but not in pinto beans. In vitro conjugation reactions demonstrated that ... Read More »
» Published in Environ Sci Technol. 2007 Feb 15;41(4):1450-6.

26. Testing green coffee for ochratoxin A, part II: Observed distribution of ochratoxin A test results.
Match Strength: 8.789

The suitability of 4 theoretical distributions (normal, lognormal, negative binomial, and gamma) to predict the observed distribution of ochratoxin A (OTA) in green coffee was investigated. One symmetrical and 3 positively skewed theoretical distributions were each fitted to 25 empirical distributions of OTA test results for green coffee beans. Parameters of each theoretical distribution were calculated by using Methods of Moments. The 3 skewed theoretical distributions provided acceptable fits to each of the 25 observed distributions. Because of its simplicity, the lognormal distribution was ... Read More »
» Published in J AOAC Int. 2005 May-Jun;88(3):780-7.

27. Pathologic Changes of the Small Intestinal Mucosa of Pigs After Feeding Phaseolus Vulgaris Beans
Match Strength: 8.676

The jejunal mucosa of pigs fed diets containing Phaseolus vulgaris beans was characterized grossly as mucosal atrophy and microscopically as atrophy and blunting of the villus in association with elongation of crypts with cells with increased mitotic activity. These morphologic findings were most severe in the proximal and middle parts of the jejunum. Compared to controls, goblet cells were significantly decreased in the villus but markedly increased in the crypt region. The activity of aminopeptidase and sucrase-isomaltase in the test animals was also significantly lower than in the controls. ... Read More »
» Published in Vet Pathol. 1990 Sep;27(5):329-34.

28. Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans.
Match Strength: 8.665

The fate of ochratoxin A (OTA) during the processing of artificially contaminated green coffee beans, the effect of decaffeination on the production of OTA in green and roasted coffee beans, and the effect of caffeine on the growth and OTA production by Aspergillus ochraceus were studied. The data indicated that the roasting, milling and decoction (brewing and Turkish coffee making) processes caused different percentage reductions in OTA. Decaffeinated samples showed a significantly higher concentration of OTA production than the caffeinated ones. A significantly higher percentage of OTA was ... Read More »
» Published in Food Addit Contam. 2005 Aug;22(8):761-7.

29. Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions.
Match Strength: 8.536

During storage of raw coffee beans (green coffee) atypical odors may develop, which are suggested to influence the aroma of particularly the coffee beverage. To gain insight into the aroma compounds responsible for such odor changes, a comparative aroma extract dilution analysis was applied on unstored, raw Arabica coffee beans from Colombia (water content = 11.75%) and on the same beans with a water content of 13.5%, which were stored for 9 months at 40 degrees C. In combination with the flavor dilution (FD) factors, the results of the identification experiments showed strong increases in (E) ... Read More »
» Published in J Agric Food Chem. 2007 Jul 11;55(14):5768-75. Epub 2007 Jun 16.

30. Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell.
Match Strength: 8.441

Fermented cocoa beans of various countries of origin (Ivory Coast, Ghana, Sulawesi), cocoa beans roasted under defined conditions (100-150 degrees C; 30-120 min), low and high fat cocoa powder, various brands of chocolate, and cocoa shells were analyzed for their contents of free L-and D-amino acids.Amino acids were isolated from defatted products using a cation exchanger and converted into volatile N(O)-pentafluoropropionyl amino acid 2-propyl esters which were analyzed by enantioselective gas chromatography mass spectrometry on a Chirasil-L-Val capillary column. Besides common protein L ... Read More »
» Published in Amino Acids. 2006 Jul;31(1):63-72. Epub 2006 May 29.

31. Biochemical and molecular characterization of alpha-D-galactosidase from coffee beans.
Match Strength: 8.378

Alpha-D-Galactosidase (alpha-Gal; EC 3.2.1.22) is one of three principal enzymes involved in the modification or degradation of plant cell wall galactomannans. In the present paper it is shown that alpha-galactosidase activities in field-grown coffee beans are variable amongst cultivars of the two species investigated (Coffea arabica and C. canephora var. Robusta). Higher activities were found in Arabica cultivars. Using beans from greenhouse-cultivated C. arabica as a model, we showed that alpha-Gal activity was undetectable in the bean perispem tissue, but increased gradually during the ... Read More »
» Published in Plant Physiol Biochem. 2005 Oct-Nov;43(10-11):909-20. Epub 2005 Oct 4.

32. Alternative food/feed perspectives of an underutilized legume Mucuna pruriens var. utilis--a review.
Match Strength: 8.372

Mucuna pruriens var. utilis, an underutilized tropical legume has a nutritional quality comparable to soya beans and other conventional legumes as it contains similar proportions of protein, lipid, minerals, and other nutrients. The beans have been traditionally used as a food in a number of countries, viz., India, Philippines, Nigeria, Ghana, Brazil, and Malawi. Recently, the velvet beans are exploited as a protein source in the diets of fish, poultry, pig, and cattle after subjected to appropriate processing methods. Although the velvet beans contain high levels of protein and carbohydrate, ... Read More »
» Published in Plant Foods Hum Nutr. 2005 Dec;60(4):201-18.

33. (1)H NMR Quantitative Determination of Photosynthetic Pigments from Green Beans (Phaseolus vulgaris L.).
Match Strength: 8.255

Using (1)H nuclear magnetic resonance spectroscopy (1D and 2D), the two types of photosynthetic pigments (chlorophylls, their derivatives, and carotenoids) of "green beans" (immature pods of Phaseolus vulgaris L.) were analyzed. Compared to other analytical methods (light spectroscopy or chromatography), (1)H NMR spectroscopy is a fast analytical way that provides more information on chlorophyll derivatives (allomers and epimers) than ultraviolet-visible spectroscopy. Moreover, it gives a large amount of data without prior chromatographic separation ... Read More »
» Published in J Agric Food Chem. 2008 Jan 23;56(2):314-20. Epub 2007 Dec 15.

34. Characterization by LC-MS(n) of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans.
Match Strength: 8.231

LC-MS4 has been used to detect and characterize in green coffee beans 15 quantitatively minor p-coumaric acid-containing chlorogenic acids not previously reported in nature. These comprise 3,4-di-p-coumaroylquinic acid, 3,5-di-p-coumaroylquinic acid, and 4,5-di-p-coumaroylquinic acid (Mr 484); 3-p-coumaroyl-4-caffeoylquinic acid, 3-p-coumaroyl-5-caffeoylquinic acid, 4-p-coumaroyl-5-caffeoylquinic acid, 3-caffeoyl-4-p-coumaroyl-quinic acid, 3-caffeoyl-5-p-coumaroyl-quinic acid; and 4-caffeoyl-5-p-coumaroyl-quinic acid (Mr 500); 3-p-coumaroyl-4-feruloylquinic acid, 3-p-coumaroyl-5-feruloylquinic ... Read More »
» Published in J Agric Food Chem. 2006 Jun 14;54(12):4095-101.

35. Anthropogenic effects on population genetics of phytophagous insects associated with domesticated plants.
Match Strength: 8.125

The hypothesis of isolation by distance (IBD) predicts that genetic differentiation between populations increases with geographic distance. However, gene flow is governed by numerous factors and the correlation between genetic differentiation and geographic distance is never simply linear. In this study, we analyze the interaction between the effects of geographic distance and of wild or domesticated status of the host plant on genetic differentiation in the bean beetle Acanthoscelides obvelatus. Geographic distance explained most of the among-population genetic differentiation. However, IBD ... Read More »
» Published in Evolution Int J Org Evolution. 2007 Dec;61(12):2986-96. Epub 2007 Oct 30.

36. True Protein Digestibility and Amounts of Endogenous Protein Measured with the 15n-Dilution Technique in Piglets Fed on Peas (Pisum Sativum) and Common Beans (Phaseolus Vulgaris)
Match Strength: 8.124

The faecal and ileal true protein digestibilities of the raw pea (Pisum sativum) varieties finale and frijaune and the ileal true protein digestibility of steam-processed common beans (Phaseolus vulgaris) were measured in piglets using the 15N-dilution technique. The faecal true protein digestibility of both pea varieties was about 97. The ileal true protein digestibility was between 93 and 95, indicating that the pea protein is almost completely enzymically digested in the small intestine. The faecal apparent protein digestibility was 85 for both varieties while at the ileal level it was 79 ... Read More »
» Published in Br J Nutr. 1992 Jul;68(1):101-10.

37. Efficient digestion and structural characteristics of cell walls of coffee beans.
Match Strength: 8.062

Screening of effective food-processing cellulase for digestion of cell walls of coffee beans was carried out, and the cellulase from Trichoderma sp. was selected. The digestion of the cell walls of green and roasted coffee beans was carried out by sequential procedures of alkali boiling (0.1 M Na2CO3 buffer, pH 10, and 0.1 M NaOH), cellulase digestion, autoclaving with 0.1 M NaOH, and cellulase redigestion. The total digestion yields were >95 and >96%, respectively. The cell walls became thin, and the final residues of the cell walls were easily broken into small pieces. The neutral ... Read More »
» Published in J Agric Food Chem. 2006 Aug 23;54(17):6336-42.

38. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.
Match Strength: 7.968

The effects of soaking, boiling, and steaming processes on the phenolic components and antioxidant activity of black beans were investigated. All processed beans exhibited significantly (P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH), and oxygen radical absorbing capacity (ORAC). Steaming processes resulted in a greater retention of TPC and ORAC values than the boiling processes. Pressure boiling shortened processing time compared to regular boiling, resulted in insignificant differences in TPC, but ... Read More »
» Published in J Food Sci. 2008 Mar;73(2):H19-27.

39. Canavanine content in sword beans (Canavalia gladiata): Analysis and effect of processing.
Match Strength: 7.964

The amino acid canavanine is a potentially toxic constituent of leguminous seeds. The aim of the present study was to determine the ability of different processing methods to reduce canavanine in sword beans (Canavalia gladiata). For this purpose a method for the detection and quantification of canavanine was developed using reversed-phase high-performance liquid chromatography of the dabsylated derivatives. The recovery of canavanine using this method was 88-91%. Optimum extraction of canavanine from raw and processed beans was obtained by addition of hot water prior to overnight soaking. The ... Read More »
» Published in Food Chem Toxicol. 2006 Nov 11;

40. Determination of tetraconazole and diniconazole fungicide residues in tomatoes and green beans by capillary gas chromatography.
Match Strength: 7.963

A sensitive gas chromatographic method using an electron-capture detector (ECD) has been developed for the determination of tetraconazole and diniconazole fungicide residues in tomatoes and green beans. The developed method consists of extraction with methanol, partition with methylene chloride, and column chromatographic clean-up, followed by capillary gas chromatographic determination. The recoveries of both fungicides were greater than 90% for both plant samples. The limits of determination of the method were 0.001 ppm for both fungicides. The method was applied to determine residues and ... Read More »
» Published in Yakugaku Zasshi. 2007 Jun;127(6):993-9.

41. Fate of mucilage cell wall polysaccharides during coffee fermentation.
Match Strength: 7.940

Effects of a 20-h fermentation on cell wall polysaccharides from the mucilage of pulped coffee beans were examined and compared to those of unfermented beans, on alcohol insoluble residues (AIRs), their hot-water-soluble crude pectic substances (PECTs), and their hot-water-insoluble residues (RESs). Yields and compositions were very similar: AIRs, which consisted of approximately 30% highly methylated pectic substances, approximately 9% cellulose, and approximately 15% neutral noncellulosic polysaccharides, exhibited no apparent degradation. However, PECTs from fermented beans were shown to ... Read More »
» Published in J Agric Food Chem. 2001 Nov;49(11):5556-9.

42. Relationship among antimutagenic, antioxidant and enzymatic activities of methanolic extract from common beans (Phaseolus vulgaris L).
Match Strength: 7.809

Common beans are rich in phenolic compounds, which can provide health benefits to the consumer. The objective of this work was to study the relationship among antimutagenicity, antioxidant and enzymatic activities of methanolic extract and trolox by principal components multivariate analysis. Antimutagenicity of phenolic compounds present in methanolic extract from the seed coat of common beans (P. vulgaris, Flor de Mayo Bajio cultivar) and trolox against AFB1 mutagenicity were evaluated in the Salmonella typhimurium microsuspension assay. Antioxidant capacity of methanolic extract and trolox ... Read More »
» Published in Plant Foods Hum Nutr. 2006 Dec;61(4):161-8.

43. Reduction of Escherichia coli O157:H7 and Salmonella typhimurium in artificially contaminated alfalfa seeds and mung beans by fumigation with ammonia.
Match Strength: 7.678

Sprouts eaten raw are increasingly perceived as hazardous foods because they have been vehicles in outbreaks of foodborne disease, often involving Escherichia coli O157:H7 and Salmonella Typhimurium. Although the source of these pathogens has not been established, it is known that the seeds usually are already contaminated at the time sprouting begins. Earlier studies had shown that ammonia was lethal to these same pathogens in manure, so it seemed reasonable to determine whether ammonia was effective against them when associated with seeds to be used for sprouting. Experimentally contaminated ... Read More »
» Published in J Food Prot. 2001 Nov;64(11):1817-9.

44. Survey of Vietnamese coffee beans for the presence of ochratoxigenic Aspergilli.
Match Strength: 7.609

Vietnamese coffee beans were investigated for the presence of ochratoxigenic Aspergilli. Ninety-three percent of the coffee samples studied were positive for A. niger. No other ochratoxigenic species were present. HPLC analysis determined that 8.7% of the A. niger strains were positive for ochratoxin A (OA) production. There was no significant difference in the level of contamination or incidence of toxigenic strains in samples that had been rejected by manual sorting and those that were destined for human consumption. No OA-producing fungi were uncovered in a fresh coffee bean sample analysed ... Read More »
» Published in Mycopathologia. 2007 Mar;163(3):177-82. Epub 2007 Mar 15.

45. Microsatellite characterization of Andean races of common bean (Phaseolus vulgaris L.).
Match Strength: 7.606

The Andean gene pool of common bean (Phaseolus vulgaris L.) has high levels of morphological diversity in terms of seed color and size, growth habit and agro-ecological adaptation, but previously was characterized by low levels of molecular marker diversity. Three races have been described within the Andean gene pool: Chile, Nueva Granada and Peru. The objective of this study was to characterize a collection of 123 genotypes representing Andean bean diversity with 33 microsatellite markers that have been useful for characterizing race structure in common beans. The genotypes were from both the ... Read More »
» Published in Theor Appl Genet. 2007 Dec;116(1):29-43. Epub 2007 Oct 9.

46. Specific pretreatments reduce curing period of vanilla (Vanilla planifolia) beans.
Match Strength: 7.597

With the aiming of reducing the curing period, effects of pretreatments on flavor formation in vanilla beans during accelerated curing at 38 degrees C for 40 days were studied. Moisture loss, change in texture, levels of flavoring compounds, and activities of relevant enzymes were compared among various pretreatments as well as the commercial sample. Use of naphthalene acetic acid (NAA; 5 mg/L) or Ethrel (1%) with blanching pretreatment resulted in 3-fold higher vanillin on the 10th day. Other flavoring compounds-vanillic acid, p-hydroxybenzoic acid, and p-hydroxybenzaldehyde-fluctuated ... Read More »
» Published in J Agric Food Chem. 2007 Apr 18;55(8):2947-55. Epub 2007 Mar 27.

47. Efficacy of selected acidulants in pureed green beans inoculated with pathogens (Escherichia coli O157:H7 and Listeria monocytogenes).
Match Strength: 7.574

Studies were conducted to evaluate the combined effect of selected acidulants (acetic, citric, malic, and phosphoric acid) and heat on foodborne pathogens (Escherichia coli O157:H7 and Listeria monocytogenes) in pureed green beans. To establish a consistent reference point for comparison, the molar concentrations of the acids remained constant while the acid-to-puree ratio, titratable acidity, and undissociated acid were either measured or calculated for a target acidified green beans at a pH of 3.8, 4.2, and 4.6. The D-values at 149 degrees F were used as the criteria for acid efficacy. ... Read More »
» Published in J Food Prot. 2006 Aug;69(8):1865-9.

48. Determination of nine organophosphorus pesticides in cereals and kidney beans by capillary gas chromatography with flame photometric detection.
Match Strength: 7.569

A method is developed for the determination of nine organophosphorus pesticide residues in cereals and kidney beans by capillary gas chromatography with flame-photometric detection. In this method, dichloromethane is used for clean-up after liquid-liquid extraction. It is shown that good separations are obtained using a fused-silica capillary column (DB-1701) by the optimized temperature program. In the spiked levels of 0.012-0.43 mg/kg, the recoveries are from 83.7% to 107%, with the relative standard deviation between 3.2% and 13% and limits of detection from 8.2 to 15 microg/kg. The method ... Read More »
» Published in J Chromatogr Sci. 2005 Aug;43(7):337-41.

49. New flavanol-anthocyanin condensed pigments and anthocyanin composition in guatemalan beans (Phaseolus spp.).
Match Strength: 7.561

It has long been considered that the pigments resulting from direct condensation between anthocyanins and flavanols were formed exclusively during storage and processing, both in plant-derived foods and in drinks. Recently, however, the minor presence of this type of pigment has been shown in different plant extracts, among them beans. In this work we have studied this family of pigments in beans from Guatemala belonging to two distinct species of the genus Phaseolus, confirming the presence of (epi)gallocatechin carbon-carbon linked to the aglycone of delphinidin and (epi)catechin-cyanidin-3 ... Read More »
» Published in J Agric Food Chem. 2006 Jan 25;54(2):536-42.

50. Transfer of multivariate classification models between laboratory and process near-infrared spectrometers for the discrimination of green Arabica and Robusta coffee beans.
Match Strength: 7.528

Analogous to the situation found in calibration, a classification model constructed from spectra measured on one instrument may not be valid for prediction of class from spectra measured on a second instrument. In this paper, the transfer of multivariate classification models between laboratory and process near-infrared spectrometers is investigated for the discrimination of whole, green Coffea arabica (Arabica) and Coffea canefora (Robusta) coffee beans. A modified version of slope/bias correction, orthogonal signal correction trained on a vector of discrete class identities, and model ... Read More »
» Published in Appl Spectrosc. 2006 Oct;60(10):1198-203.

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