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英语角 2024年第21期 44-45页

作者： Samantha 不详

真遗憾,萨拉的派对取消了。我正盼着呢。什么意思?没有取消啊。那将会是一个非常盛大的派对!你为什么认为取消了?

关键词：萨拉 beans Slang

Black,pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids

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食物生产加工与营养(英文) 2020年第1期2卷 249-257页

作者： Priscila L.S.Alves Jose De J Berrios James Pan Wallace H.Yokoyama Agricultural Research Service United States Department of AgricultureHealthy Processed Foods ResearchWestern Regional Research Center800 Buchanan St.AlbanyCA 94710USA

Hypolipidemic and anti-obesity properties of extruded black,pinto and white beans were examined in male Syrian hamsters fed high fat diets for 3 *** efficiency and effectiveness of extruder processing to eliminate heatlabile antinutrients were also *** fed a high fat diet containing 40%extruded black beans gained the same amount of weight as animals on a low-fat chow diet(based on AIN-93G).Total plasma cholesterol of the hamsters fed bean flour-based diets tended to be lower,ranging between 298 and 356 mg/dL,compared to 365 mg/dL for the control group and total and free liver cholesterol was about 50 and 33%lower,respectively,in the livers(freeze-dried)of hamsters fed the black turtle bean(BB)and pinto bean(PB)*** nitrogen content of the feces from hamsters fed the PB and white bean(WB)diets were 2.6x higher than the control and the excretion of deoxycholic acid(DCA)and lithocholic acid(LCA)was higher in all legume fed hamsters The results show that extrusion efficiently and economically reduces anti-nutritive factors that inhibit the digestion and absorption of proteins and carbohydrates.

关键词： beans Extrusion Anti-obesity Bile acid Mice

Comparative Evaluation of a Modified Acetic Method for Extraction of Antioxidant Compounds from Black beans (Phaseolus vulgaris)

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Food and Nutrition Sciences 2012年第3期3卷 348-353页

作者： Jose F. Islas Alfredo J. Dávalos-Balderas Netzahualcóyotl Arroyo-Currás Beiman G. Cano Paulina Galindo-Jacobo Gustavo Guajardo-Salinas Angel Gaytan-Ramos Jorge E. Moreno-Cuevas Laboratorio de Terapia Celular Centro de Investigación y Transferencia en Salud (CITES)-Escuela de Medicina Ignacio A. Santos Monterrey México.

Extraction of phenolic compounds from bean seed coats by acetic acid was evaluated and compared to conventional extraction with 80% methanol. Total phenols, flavonoids and free radical scavenging capacity were determined by colorimetric methods. Furthermore, qualitative flavonoid characterization was performed via HPLC diode array. The acetic acid extract contained 73.4 ± 7 mg/g of sample expressed as gallic acid equivalents (GAE), and 41.3 ± 4 mg/g as catechin equivalents (CE). The acetic acid extract (at 1 mg/mL) showed over 89% efficiency to scavenge the 1,1 diphenyl-2-picrylhydrazil (DPPH) radical (EC50 = 6.13 mg extract/mg standard). Gallic acid, delphinidin-3-glycoside, petunidinglycoside, petunidin, malvidin-3-glycoside, myricetin-glycoside, quercitin-glycoside, saponin (β-g), and 3-hydroxy-5, 7-megastigmadien-9-one were identified in both extracts. Additionally, kaempferol-3-glycoside was found in the acetic acid extract. Sequential acetic acid extractions indicated that the antiradical activity was about 90% in DPPH radical scavenging within the first 8 h of extraction, when compared to a 24 h extraction. In general, acetic acid offered a faster and more efficient approach for the extraction of

关键词： Acetic Acid Antioxidants DPPH Scavenging Extraction Black beans

Removal of Some Heavy Metals from Wastewater by Using of Fava beans

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American Journal of Analytical Chemistry 2014年第4期5卷 225-234页

作者： Abdunnaser Mohamed Etorki Mahmoud El-Rais Mohamed Tahher Mahabbis Nayef Mohamed Moussa Department of Chemistry University of Tripoli Tripoli Libya

The Fava beans were used in this work as low cost adsorbent material for removal of Pb(II), Cd(II) and Zn(II) ions from aqueous solutions. The samples were prepared without farther treatment and sorted according to the particles diameter by standard sieves 250 - 500 μm. Batch adsorption experiments were carried out to study the adsorption process, several parameters such as Initial pH of adsorbent, effect of contact time, effect of adsorbent amount and effect of metal concentration were conducted in these experiments. The effects of any one of those previously mentioned parameters on the adsorption capacity were studied while the other parameters were kept constant. It was found that the obtained maximum adsorption capacities of Fave beans for the removal of selected heavy metals were very high. This provide us to use Fava beans as a low coast adsorbent material to clean up the water in the environment from toxic heavy metals such as Pb(II), Cd(II) and Zn(II) ions.

关键词： Adsorption Capacity Heavy Metals Adsorbent Wastewater Treatment Fava beans

Hydrodynamic Modelling, Thermodynamic and Textural Variations during Common beans Soaking

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Advances in Chemical Engineering and Science 2019年第1期9卷 27-43页

作者： E. M. Kwofie O. I. Mba M. Ngadi Department of Bioresource Engineering McGill University Québec Canada

Hydrodynamic characteristics and its associated thermodynamic and textural variation of three common Malawian beans varieties (Boma, Sugar and Mandondo) during soaking were evaluated at four temperature regimes (25°C, 35°C, 45°C and 55°C). The equilibrium water uptake of 127% ± 5% was reached in 10, 6, and 4 hours respectively, for 25°C, 35°C and 45°C. Not much variation was observed between 45°C and 55°C except for sugar beans where equilibrium water uptake was reached within two hours of soaking at 55°C. Three models namely Peleg, two-parameter Mitscherlich model and viscoelastic model were used to evaluate the comparative predicting capabilities of the bean hydrodynamic characteristics. All models predicted the water absorption accurately (R2 > 0.903, RMSE activation kinetic parameters to be between 25 - 65 kJ/mol. Sugar beans were found to be the least hard. At room temperature, its hardness reduced by 58% within 2 hours of soaking. At higher temperature (55°C) hardness values were reduced to 12.5%, 11.1% and 15.0% within the first hour for Boma, Sugar and Mandondo beans, respectively.

关键词： Common beans Soaking Thermodynamics Kinetics Bean Hardness

Evaluation Quality of One Layer Flat Bread Supplemented with beans and Sorghum Baked on Hot Metal Surface

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Food and Nutrition Sciences 2014年第22期5卷 2246-2256页

作者： Hinar A. Seleem Azza A. Omran Department of Crops Technology Research Food Technology Research Institute Agricultural Research Center Giza Egypt

The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorghum to wheat flour and the reduction increased with increasing the level of substitution. In contrast, addition of beans or sorghum to wheat flour increased the proportional number of the produced dough from 3.25 to 3.62 and from 1.80 to 2.90 for beans and sorghum dough, respectively. Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread whereas, bread supplemented with sorghum had the highest values in fat content compared with wheat and beans bread. Sorghum bread had the highest iron and zinc content while beans bread had the highest calcium content. The sensory evaluation showed that different blends of beans and sorghum bread had highly acceptable values of all characteristics comparing with wheat control bread. Freshness of all unleavened flat bread blends decreased at different periods as well as bread control compared with zero time period. Water holding capacity (WHC) was significantly increased in all samples compared with wheat bread. Supplementation of bread with 15% beans recorded the highest value in WHC.

关键词： Unleavened Flat Bread beans Sorghum Rheological Properties Chemical Composition Sensory Characteristics

In-VitroMeasurement of pH and Antioxidant Capacity during Colonic Fermentation of Selected Underutilized Wild and Edible beans

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Advances in Microbiology 2018年第12期8卷 965-974页

作者： O. A. Awoyinka T. R. Omodara F. C. Oladel O. O. Aina O. Akinluyi Department of Medical Biochemistry College of Medicine Ekiti State University Ado Ekiti Nigeria Department of Microbiology Faculty of Sciences Ekiti State University Ado Ekiti Nigeria Department of Microbiology Federal Teaching Hospital Ido Ekiti Nigeria

Human gut flora-mediated non-digestible fraction of wild edible and common edible was observed for pH at every 6 hours regime. The antioxidant ability was measured up to 18 hours of fermentation with different associated gut microbes. Changes in pH provide an overview of the fermentation process. In the in-vitro study of antioxidant activity by DPPH test, anti-oxidants values showed differences, depending on the substrate and microbial fermenters used for fermentation. At first 6 hours interval, it was observed that the wild bean-Feregede fermented by Enterococcus feacalis exerts the highest antioxidant capacity of 0.0043 Cathechin equivalents. It also exerts lowest antioxidant capacity of 0.0034 Cathechin equivalents after 18 hours fermentation. These data provided preliminary evidence that consumption of beans diet such as the wild bean—Otili, Feregede, pakala and edible bean—oloyin is limiting factor to liberation of antioxidant components during the gastrointestinal digestion. Thus, disruption of normal cellular homeostasis by redox signaling may result in the development of various gastrointestinal pathological conditions, including inflammatory bowel diseases.

关键词： Wild beans Gut-Flora Dietary-Fibers Fermentation Antioxidants

Comparison of Nutrient Density and Nutrient-to-Cost Between Cooked and Canned beans

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Food and Nutrition Sciences 2011年第2期2卷 66-73页

作者： Michael Zanovec Carol E. O' Neil Theresa A. Nicklas 不详

Consumption of nutrient rich foods such as beans and peas is recommended because these foods provide key nutrients and relatively little energy. Many consumers are unfamiliar with dried beans or do not have the time to prepare them. The purpose of this study was to compare nutrient density and nutrient-to-cost among dried cooked, canned (liquid and solids), and canned/drained black, garbanzo, kidney, lima, pinto, white beans, and black-eyed peas. Prices were obtained from 60 grocery stores in January 2009. Nutrient content per 100 g was calculated using the U.S. Department of Agriculture Nutrient Database for Standard Reference, Release 22, and Nutrition Data System for Research (for canned/drained). Nutrient density scores were estimated using the Nutrient Rich Food Index 9.3 (NRF9.3). Nutrient-to-cost ratio (NTCR) was computed as the NRF 9.3 score (per 100 kcal) divided by the cost per half-cup servings per package (12) or per can (3.5). Compared to canned beans, dried cooked beans were significantly more energy dense, contained more protein, fiber, iron, potassium and magnesium;and less sodium than canned beans (p beans contained more sodium than cooked beans (p beans, respectively. NTCR for cooked, canned, and canned/drained beans was 63.4, 8.9, and 15.2, respectively. Results highlight the benefits of choosing dried beans and also illustrate that canned beans, when drained, provide a healthy alternative. beans, regardless of type/form, are a nutrient rich food and should be encouraged as part of an overall healthy diet.

关键词： beans Legumes Nutrient Density Nutrient Cost Food Composition

The Effect of Lion’s Ear (Leonotis nepetifolia) and African Basil (Ocimum gratissimum) Plant Extracts on Two-Spotted Spider Mites (Tetranychus urticae) for Improved Yield and Quality of French beans

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Advances in Entomology 2019年第1期7卷 21-31页

作者： Kennedy Ogayo Jane Nyaanga Joshua Ogweno Joshua Ogendo Department of Crops Horticulture and SoilsEgerton UniversityEgertonKenya

An experiment to evaluate the bio-control potential of Leonotis nepetifolia and Ocimum gratissimum plant extracts against two-spotted spider mites on French beans was conducted in the field. Five plant extract concentrations (1.5%, 3.0%, 6.0% and 12.0% w/v) were applied with water and Abamectin 0.6 ml/L as controls. Mite counts were done before and after treatment application and expressed as corrected percent efficacy. The impact of the mites on the French beans was evaluated by recording percent leaf reduction and quality and quantity by number of pods, pod length, diameter and yield. There was a dose dependent response in percent mite and leaf reduction, number of pods and yield. Treatments applied at 12% w/v indicated higher mite reduction (82.75%) for L. nepetifolia and 69.06% for O. gratissimum compared to abamectin (65.76%). The lowest percent leaf reduction of 1.71% for L. nepetifolia 0.39% for O. gratissimum and abamectin (20.46%) was also at 12% w/v. Similarly, the highest number of pod (61.00) for L. nepetifolia, 48.67 for O. gratissimum compared to 28.33 abamectin and yield (0.88 kg) for L. nepetifolia and 0.90 kg for O. gratissimum was also recorded at 12% w/v compared to 0.36 kg for abamectin. There were no significant differences in pod diameter and pod length between the extracts concentrations and abamectin. The study demonstrated the efficacy of L. nepetifolia and O. gratissimum in managing two-spotted spider mite and subsequent increase in French bean yield under field conditions.

关键词： Leonotis nepetifolia Ocimum gratissimum Tetranychus urticae French beans

Industry beans 一场关于咖啡的实验

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明日风尚 2015年第17期 138-143页

作者： Ivana

墨尔本Industry beans咖啡馆的店主是一对兄弟,他们认为咖啡在不同的环境下会散发出不同的味道,而烘焙的过程也有很多可能性尚未尝试。于是一场关于咖啡的实验开始了!很多人说,Fitzory区和Collingwood是墨尔本好咖啡馆最集中的区域,不出... 详细信息

墨尔本Industry beans咖啡馆的店主是一对兄弟,他们认为咖啡在不同的环境下会散发出不同的味道,而烘焙的过程也有很多可能性尚未尝试。于是一场关于咖啡的实验开始了!很多人说,Fitzory区和Collingwood是墨尔本好咖啡馆最集中的区域,不出100米就能找到迷人的苦涩与香气。而经过满是涂鸦的街道和几家复古商店,等待你的将是一家被很多国际杂志评为2014年度最佳的咖啡馆——Industry beans。一个以旧仓库改造而成的咖啡馆(还是餐厅。

关键词： beans 国际杂志人说仓库改造牛油果玫瑰水 coffee 给你 beans 创意产品