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Quantifying thermal degradation of anthocyanins in black bean flour (Phaseolus vulgaris L.)


Author:
Bornhorst, G.M., Mishra, D.K., Siddiq, M., and Dolan, K.D.
Source:
Other US
Year:
2008
Subject:
water content, black beans, flour, anthocyanins, thermal degradation, quantitative analysis, food composition, antioxidants, heat treatment, food processing, extrusion, canning, canning quality, temperature, thermal conductivity, specific heat, and activation energy
Format:
p. 140-141.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND44060989