01210naa a2200313 a 450000100080000000500110000800800410001902400270006010000170008724501370010426000090024150000330025052002950028365000100057865000120058865000240060065000170062465000100064165000180065165000120066965000150068165000230069665300090071965300190072870000160074770000140076370000220077777300970079919779392014-06-26       2014    bl uuuu     u00u1 u    #d7 a10.1002/jsfa.64182DOI1 aOOMAH, B. D.  aMicrowave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.).  c2014  aEpub ahead of print in 2013.  aHeat pretreatment is considered the first step in grain milling. This study therefore evaluated microwave and micronization heat treatments in improving the dehulling characteristics, phenolic composition and antioxidant and x-amylase activities of bean cultivars from three market classes.  aBeans  aHulling  aMicrowave treatment  aAntioxidante  aCasca  aDescascamento  aFeijão  aMicroondas  aPhaseolus vulgaris  aHull  aMicronização1 aKOTZEVA, L.1 aALLEN, M.1 aBASSINELLO, P. Z.  tJournal of the Science of Food and Agriculture, Londongv. 94, n. 7, p. 1349-1358, May 2014.