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Green Beans (green + bean)
Selected AbstractsQuality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable ContainersJOURNAL OF FOOD SCIENCE, Issue 6 2003W.G. McGlynn ABSTRACT: As an alternative to standard metal cans, 2 large-scale, reusable containers were constructed with volumetric capacities 3.6 to 3.8 times greater and process times 1.36 to 2.05 times longer than a nr 10 can. Effects of increased process time on product quality were measured by conducting objective color and texture evaluations on green beans and pinto beans canned in both containers. Green beans and pinto beans had comparable texture profiles to beans processed conventionally in nr 10 cans. The color of green beans also was comparable; the color of pinto beans was darker, possibly due to contact with the metal container. Color and texture differences were minimal between inner and outer product layers. [source] Molecular weight and humification index as predictors of adsorption for plant- and manure-derived dissolved organic matter to goethiteEUROPEAN JOURNAL OF SOIL SCIENCE, Issue 1 2007T. Ohno Summary Sorptive retention of organic matter is important in maintaining the fertility and quality of soils in agricultural ecosystems. However, few sorption studies have been conducted that use dissolved organic matter (DOM) characteristic of agricultural amendments. We investigated the sorption to goethite (,-FeOOH) of DOM extracted from: (i) above-ground biomass of wheat straw (Triticum aestivum L.), maize residue (Zea mays L.), soybean residue (Glycine max (L.) Merr.), and hairy vetch residue (Vivia billosa L.); (ii) below-ground biomass from maize, soybean, canola (Brassica napus L.), and green bean (Phaseolus vulgaris L.); and (iii) beef, dairy, poultry, and pig animal manures. The apparent molecular weight (MWAP) of the DOM was measured by high performance-size exclusion chromatography and ranged from 312 to 1074 g mol,1. The carboxyl-group content of the DOM measured by potentiometric titration ranged from 4.84 to 21.38 mmol(,) g,1 carbon. The humification index (HIX) determined by fluorescence spectrometry varied from 1.15 to 4.33. Sorption was directly related to both MWAP and HIX values of the DOM. Molecular weight analysis of the solution prior to and after sorption indicated that the DOM molecules > 1800 g mol,1 were preferentially sorbed, resulting in fractionation of the DOM upon reaction with goethite. The multiple regression equation, based only on MWAP and HIX parameters, explained 76% of the variance in amount of DOM sorbed. The results indicate that MWAP and HIX are important factors in controlling the sorption of DOM to mineral surfaces. Amendment with materials that release DOM of higher molecular weight and greater humification will result in enhanced initial sorption of DOM to soil solids, thereby contributing to accumulation of a larger soil organic C pool. [source] On the trail of the global green bean: methodological considerations in multi-site ethnographyGLOBAL NETWORKS, Issue 4 2001Susanne Freidberg The need to demystify and ,ground' globalization has spurred many calls for multi-site fieldwork. This article discusses how such fieldwork was used to examine the contemporary restructuring of fresh food commodity chains between Africa and Europe, at a time of increasing European concerns about food safety and quality. Drawing on convention theory and actor-network theory for conceptual guidance, qualitative fieldwork was conducted at sites of production, import and export in ,anglophone' (Zambia,London) and ,francophone' (Burkina Faso,Paris) commodity chains. The article also discusses the challenges posed by multi-site research, especially in realms where secrecy and deception are standard tools of the trade. [source] Influence of Cooking Methods on Antioxidant Activity of VegetablesJOURNAL OF FOOD SCIENCE, Issue 3 2009A. M. Jiménez-Monreal ABSTRACT:, The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO· scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH· scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cooking methods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all the methods, except microwaving. Among the vegetables that increased their TEAC values were green bean, celery, and carrot after all cooking methods (except green bean after boiling). These 3 types of vegetables showed a low ABTS radical scavenging capacity. ccording to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook's best friend when it comes to preparing vegetables. [source] Transmission of cotton seed and boll rotting bacteria by the southern green stink bug (Nezara viridula L.)JOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2007E.G. Medrano Abstract Aims:, To determine the ability of the southern green stink bug (SGSB) (Nezara viridula L.) to transmit Pantoea agglomerans into cotton (Gossypium hirsutum) bolls. Methods and Results:, An SGSB laboratory colony was kept on fresh green beans. A P. agglomerans variant resistant to rifampicin (Rif) (strain Sc 1-R) was used as the opportunistic cotton pathogen. Adult insects were individually provided green beans that were sterilized and then soaked in either sterile water or in a suspension of strain Sc 1-R. Insects were individually caged with an unopened greenhouse-grown cotton boll. After 2 days, live SGSB were collected, surfaced sterilized, ground, serially diluted, and then plated on nonselective media and media amended with Rif. Exterior and interior evidence of feeding on bolls was recorded 2 weeks after exposure to insects. Seed and lint tissue were harvested, ground, serially diluted, and then plated on media with and without Rif. Bacteria were recovered on nonselective media from all insects, and from seed and lint with signs of insect feeding at concentrations ranging from 102 to 109 CFU g,1 tissue. The Sc 1-R strain was isolated only from insects exposed to the marked strain and from seed and lint of respective bolls showing signs of insect feeding. Evidence of insect feeding on the exterior wall of the carpel was not always apparent (47%), whereas feeding was always observed (100%) on the interior wall in association with bacterial infections of seed and lint. Conclusions:,Nezara viridula readily ingested the opportunistic P. agglomerans strain Sc 1-R and transmitted it into unopened cotton bolls. Infections by the transmitted Sc 1-R strain caused rotting of the entire locule that masked internal carpel wounds incurred by insect feeding. Bacteria were recovered from penetration points by insects not exposed to the pathogen, but locule damage was limited to the area surrounding the feeding site (c. 3 mm). Significance and Impact of the Study:, This is the first study that demonstrates the ability of SGSB to acquire and transmit plant pathogenic bacteria into cotton bolls. [source] EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES,JOURNAL OF FOOD QUALITY, Issue 5 2006MONIQUE D. NUNN ABSTRACT The effects of induction boiling, conventional boiling and microwave steaming on the sensory qualities and carotenoid retention of broccoli, carrots, green beans and sweet potatoes were investigated. Significantly higher cooking yields were obtained for vegetables that were induction and conventionally boiled. No differences in the retentions of alpha-carotene (, -carotene), beta-carotene (, -carotene) and lutein/zeaxanthin were observed for vegetables by the cooking method, with the exception of , -carotene retention in broccoli and sweet potatoes where retentions were higher for those that were induction boiled (90.3 and 86.1%, respectively) than those that were microwave steamed (62.2 and 66.4%, respectively). A trained panel judged the color scores of three vegetables by the cooking method as similar. The mean flavor scores (1 = extremely bland; 9 = extremely intense) for three vegetables that were conventional (4.7,5.4) and induction (5.3,5.5) boiled were lower than those that were microwave steamed (5.9,7.0). The mean texture scores (1 = extremely mushy/tender; 9 = extremely firm/tough) for all induction-boiled (5.0,6.0) vegetables were higher than those that were conventionally boiled (3.4,5.2) and lower than those that were microwave steamed (5.1,6.6). [source] Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable ContainersJOURNAL OF FOOD SCIENCE, Issue 6 2003W.G. McGlynn ABSTRACT: As an alternative to standard metal cans, 2 large-scale, reusable containers were constructed with volumetric capacities 3.6 to 3.8 times greater and process times 1.36 to 2.05 times longer than a nr 10 can. Effects of increased process time on product quality were measured by conducting objective color and texture evaluations on green beans and pinto beans canned in both containers. Green beans and pinto beans had comparable texture profiles to beans processed conventionally in nr 10 cans. The color of green beans also was comparable; the color of pinto beans was darker, possibly due to contact with the metal container. Color and texture differences were minimal between inner and outer product layers. [source] A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEAJOURNAL OF SENSORY STUDIES, Issue 3 2007JEEHYUN LEE ABSTRACT A lexicon for describing green tea was developed using descriptive analysis methods. A highly trained, descriptive sensory panel identified, defined and referenced 31 flavor attributes for green tea. One-hundred and thirty-eight green tea samples from nine countries , China, India, Japan, Kenya, Korea, Sri Lanka, Taiwan, Tanzania and Vietnam , were selected to represent a wide range of green teas. Attributes could be categorized as "Green" (asparagus, beany, Brussels sprout, celery, parsley, spinach, green beans, green herb-like); "Brown" (ashy/sooty, brown spice, burnt/scorched, nutty, tobacco); "Fruity/Floral" (fruity, floral/perfumy, citrus, fermented); "Mouthfeel" (astringent, tooth-etching); "Basic Tastes" (overall sweet, bitter); and other attributes (almond, animalic, grain, musty/new leather, mint, seaweed, straw-like). Some attributes, such as green, brown, bitter, astringent and tooth-etching, were found in most samples, but many attributes were found in only a few samples. Green tea processors, food industry, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green teas. PRACTICAL APPLICATIONS Green tea (and white tea) processors, food industrialists, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green tea. [source] Boron concentrations in selected foods from borate-producing regions in TurkeyJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2003Atilla Simsek Abstract As part of a large-scale programme to investigate the health effects of exposure to borate minerals in Turkey, boron concentrations in vegetables, fruits and some other foods were determined. From all borate-producing regions of the country, 22 species of fruit, 17 species of vegetable, 12 species of cereal, legume and oilseed, three species of herbs and six types of other food were collected in 1999 and analysed for boron concentrations using the Azomethine H method. The results were compared with 37 types of food collected from areas well distant from the borate-producing areas. The total number of samples evaluated was 420. Pistachio (67.0 mg kg,1) had the highest concentration of boron, followed by grape leaf (60.48 mg kg,1), sour cherry (57.03 mg kg,1), quince (38.78 mg kg,1), peach (34.49 mg kg,1), grape (20.70 mg kg,1), green beans (19.49 mg kg,1), unripe peach (18.92 mg kg,1) and parsley (10.24 mg kg,1) from the borate-producing regions. A large number of foods contained boron at higher concentrations than those reported in the literature, most probably due to the high boron content of these Turkish soils. According to the results of t -tests, the area itself does not have a significant effect (p > 0.05) on boron concentration in all foods evaluated so far. Copyright © 2003 Society of Chemical Industry [source] ,-Glucosidase and peroxidase stability in crude enzyme extracts from green beans of Vanilla planifolia AndrewsPHYTOCHEMICAL ANALYSIS, Issue 3 2001Mark J. W. Dignum Abstract The extraction method for ,-glucosidase from green vanilla beans has been studied. The effect of storage of green beans and protein extracts on ,-glucosidase and peroxidase activity was investigated: the best method, resulting in the highest enzyme activities, particularly for glucosidase, was through extraction of very fresh green beans in the presence of BisTris propane buffer at pH 8. The best method for storage of the extracts was at ,80°C after addition of 15% glycerol, when over 90% of initial activity was still present. Peroxidase activity did not change in frozen beans or in frozen extracts. Copyright © 2001 John Wiley & Sons, Ltd. [source] | ||||||||||