Data/hora: 22/09/2024 19:21:15

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Data corrente: 	14/12/2017	
Data da última atualização: 	14/12/2017	
Autoria: 	SCHOENINGER, V.; COELHO, S. R. M; BASSINELLO, P. Z.	
Afiliação: 	VANDERLEIA SCHOENINGER, Universidade Federal da Grande Dourados; SILVIA RENATA MACHADO COELHO, Universidade Estadual do Oeste do Paraná; PRISCILA ZACZUK BASSINELLO, CNPAF.	
Título: 	Industrial processing of canned beans.	
Ano de publicação: 	2017	
Fonte/Imprenta: 	Ciência Rural, Santa Maria, v. 47, n. 5, e20160672, 2017.	
ISSN: 	1678-4596	
DOI: 	dx.doi.org/10.1590/0103-8478cr20160672	
Idioma: 	Inglês	
Conteúdo: 	Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people?s diets by other foods. An alternative preparation that supplies modern consumers? demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.	
Palavras-Chave: 	Tecnologia de alimentos.	
Thesagro: 	Enlatamento; Feijão; Phaseolus vulgaris.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/169080/1/Bassinello.pdf	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (34975-1) - UPC - AP - DD - 2017 -  - 2017 - DIS