1,126
Views
44
CrossRef citations to date
0
Altmetric
Original Articles

Effect of Storage on the Biochemical Structure and Processing Quality of Adzuki Bean (Vigna angularis)

, &
Pages 1-33 | Published online: 06 Feb 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (3)

Jingyu Gu, Amrit Bk, Hanjing Wu, Peiyao Lu, Malik Adil Nawaz, Colin J. Barrow, Frank R. Dunshea & Hafiz Ansar Rasul Suleria. (2023) Impact of processing and storage on protein digestibility and bioavailability of legumes. Food Reviews International 39:7, pages 4697-4724.
Read now
Qian Bai, Minhao Li, Jiajing Zhou, Ali Imran, Thaiza S. P. de Souza, Colin Barrow, Frank Dunshea & Hafiz A. R. Suleria. (2023) Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans (Phaseolus vulgaris). Food Reviews International 0:0, pages 1-39.
Read now
Hafiz Arbab Sakandar, Yongfu Chen, Chuantao Peng, Xia Chen, Muhammad Imran & Heping Zhang. (2023) Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review. Food Reviews International 39:3, pages 1227-1249.
Read now

Articles from other publishers (41)

Deepika D. D.Siddhant Ranjan Padhi, Padmavati G. Gore, Kuldeep Tripathi, Ashvinkumar Katral, Rahul Chandora, G. J. Abhishek, Vishal Kondal, Rakesh Singh, Rakesh Bharadwaj, Kailash C. Bhatt, Jai Chand Rana & Amritbir Riar. (2023) Nutritional Potential of Adzuki Bean Germplasm and Mining Nutri-Dense Accessions through Multivariate Analysis. Foods 12:22, pages 4159.
Crossref
Fiametta Ayu Purwandari, Vincenzo Fogliano, Norbert C.A. de Ruijter & Edoardo Capuano. (2023) Chemical and microstructural characterization of easy- and hard-to-cook Jack bean (Canavalia ensiformis (L.) DC.) collections. LWT 189, pages 115451.
Crossref
Changgeun Lee, Eunghee Kim, Hyungsup Kim, Wonyoung Heo, Sungmo Ahn, Jiyoon Park, Choongjin Ban & Seokwon Lim. (2023) Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans (Vigna angularis). Food Science and Biotechnology 32:10, pages 1405-1413.
Crossref
Dilini Perera, Lavaraj Devkota, Gil Garnier, Joe Panozzo & Sushil Dhital. (2023) Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation. Food Chemistry 415, pages 135743.
Crossref
Abayomi Ajala, Lovedeep Kaur, Sung Je Lee & Jaspreet Singh. (2023) Native and processed legume seed microstructure and its influence on starch digestion and glycaemic features: A review. Trends in Food Science & Technology 133, pages 65-74.
Crossref
Nageswer Singh, Neerja Kharwal, Neelam Bhardwaj & Shipra Singh. 2023. Neglected and Underutilized Crops. Neglected and Underutilized Crops 539 556 .
Dilpreet Singh Brar, Amritpal Kaur & Vikas Nanda. 2023. Advances in Plant Sprouts. Advances in Plant Sprouts 275 297 .
Mazhar Muhammad, Yong Zhu, Anyan Wen, Na Liu & Likang Qin. (2022) Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans. Frontiers in Nutrition 9.
Crossref
Sunil Kumar Chongtham, Elangbam Lamalakshmi Devi, Kajal Samantara, Jeshima Khan Yasin, Shabir Hussain Wani, Soumya Mukherjee, Ali Razzaq, Ingudam Bhupenchandra, Aanandi Lal Jat, Laishram Kanta Singh & Amit Kumar. (2022) Orphan legumes: harnessing their potential for food, nutritional and health security through genetic approaches. Planta 256:2.
Crossref
Kebede Taye Desta, Hyemyeong Yoon, Myoung-Jae Shin, Sukyeung Lee, Xiao-Han Wang, Yu-Mi Choi & Jung-Yoon Yi. (2022) Variability of Anthocyanin Concentrations, Total Metabolite Contents and Antioxidant Activities in Adzuki Bean Cultivars. Antioxidants 11:6, pages 1134.
Crossref
Seon-Min Oh, Seok-Bo Song, Jeom-Sig Lee, You-Geun Oh, Yu-Chan Choi, Jeong-Heui Lee & Jieun Kwak. (2022) Effect of Microwave Treatment on Adzuki Beans (Vigna angularis L.) under Dry State—Analyzing Microstructure, Water Absorption, and Antioxidant Properties. Foods 11:11, pages 1653.
Crossref
Hasnae Choukri, Noureddine El Haddad, Khawla Aloui, Kamal Hejjaoui, Adil El-Baouchi, Abdelaziz Smouni, Dil Thavarajah, Fouad Maalouf & Shiv Kumar. (2022) Effect of High Temperature Stress During the Reproductive Stage on Grain Yield and Nutritional Quality of Lentil (Lens culinaris Medikus). Frontiers in Nutrition 9.
Crossref
Mohamad Hesam Shahrajabian, Wenli Sun & Qi Cheng. 2022. Functional Foods and Nutraceuticals in Metabolic and Non-Communicable Diseases. Functional Foods and Nutraceuticals in Metabolic and Non-Communicable Diseases 301 316 .
Mukthar Sandoval-Peraza, Luis Chel-Guerrero & David Betancur-Ancona. (2021) Some physicochemical and functional properties of the rich fibrous fraction of hardened beans (Phaseolus vulgaris L.) and its addition in the formulation of beverages. International Journal of Gastronomy and Food Science 26, pages 100440.
Crossref
Daisy Jacqueline Sousa Silva, Jorge Minoru Hashimoto, Elizabeth Harumi Nabeshima, Rafaela Teixeira Salgado, Thaise Kessiane Teixeira Freitas & Kaesel Jackson Damasceno e Silva. (2021) Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour. International Journal of Food Science & Technology 56:10, pages 5190-5200.
Crossref
Dorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, Marc Hendrickx & Tara Grauwet. (2021) How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility. Comprehensive Reviews in Food Science and Food Safety 20:5, pages 5067-5096.
Crossref
Liwei Chu, Pu Zhao, Kaili Wang, Bo Zhao, Yisong Li, Kai Yang & Ping Wan. (2021) VaSDC1 Is Involved in Modulation of Flavonoid Metabolic Pathways in Black and Red Seed Coats in Adzuki Bean (Vigna angularis L.). Frontiers in Plant Science 12.
Crossref
Shuang Bi, Aojidong Wang, Fei Lao, Qun Shen, Xiaojun Liao, Pangzhen Zhang & Jihong Wu. (2021) Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits. Food Chemistry 339, pages 127878.
Crossref
Clare Kyomugasho, Paul G. Kamau, Shruti Aravindakshan & Marc E. Hendrickx. (2021) Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams. Food Research International 140, pages 109794.
Crossref
Arumugam Sangeetha & Rangarajan Jagan Mohan. 2021. Pulse Foods. Pulse Foods 193 212 .
Talknice Z. Jombo, M. Naushad Emmambux & John R. N. Taylor. (2020) Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation. Journal of Food Science and Technology 58:1, pages 22-33.
Crossref
Bianca Pio Ávila, Fabiana Roos Nora, Amilton Clair Pinto Seixas Neto, Cesar Valmor Rombaldi, Luciano da Silva Pinto, Márcia Arocha Gularte & Moacir Cardoso Elias. (2020) Proteomic and physicochemical characteristics: The search for a quality profile of beans (Phaseolus vulgaris L.) during long-term storage. LWT 133, pages 110057.
Crossref
Jin Chu, Peter Ho & Caroline Orfila. (2020) Growth Region Impacts Cell Wall Properties and Hard-to-Cook Phenotype of Canned Navy Beans (Phaseolus vulgaris). Food and Bioprocess Technology 13:5, pages 818-826.
Crossref
Yuji Honda, Yasuhiro Saito, Takashi Mishima, Naoya Katsumi, Kenji Matsumoto, Toshiki Enomoto & Shoji Miwa. (2020) Characterization of physicochemical and digestive properties of starches from various “dainagon” adzuki beans (Vigna angularis) cultivated in Japan. International Journal of Biological Macromolecules 148, pages 1021-1028.
Crossref
E. Sopiwnyk, G. Young, P. Frohlich, Y. Borsuk, S. Lagassé, L. Boyd, L. Bourré, A. Sarkar, A. Dyck & L. Malcolmson. (2020) Effect of pulse flour storage on flour and bread baking properties. LWT 121, pages 108971.
Crossref
Sindhu & A. Manickavasagan. 2020. Pulses. Pulses 1 15 .
Umeo Takahama, Sachiko Hirota & Emiko Yanase. (2019) Slow starch digestion in the rice cooked with adzuki bean: Contribution of procyanidins and the oxidation products. Food Research International 119, pages 187-195.
Crossref
Duc Toan Do & Jaspreet Singh. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 15 21 .
Lina Diaz-Contreras, Chyngyz Erkinbaev & Jitendra Paliwal. (2019) Non-destructive and rapid discrimination of hard-to-cook beans using hyperspectral imaging. Canadian Biosystems Engineering, pages 7.1-7.8.
Crossref
Kyung Jun Lee, Kyung-Ho Ma, Yang-Hee Cho, Jung-Ro Lee, Jong-Wook Chung & Gi-An Lee. (2017) Phytochemical distribution and antioxidant activities of Korean adzuki bean (Vigna angularis) landraces. Journal of Crop Science and Biotechnology 20:3, pages 205-212.
Crossref
Jennifer A. Wood. (2017) Evaluation of Cooking Time in Pulses: A Review. Cereal Chemistry Journal 94:1, pages 32-48.
Crossref
Daniel M. Njoroge, Peter K. Kinyanjui, Stefanie Christiaens, Avi Shpigelman, Anselimo. O. Makokha, Daniel N. Sila & Marc E. Hendrickx. (2015) Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect. Food Research International 76, pages 105-113.
Crossref
Adel M. Yousif. (2014) Increased stored soybean dietary fibre concentration is positively correlated to testa darkening measured chromaticity. Journal of Cereal Science 60:1, pages 25-30.
Crossref
Maira Rubi Segura-Campos, Karem García-Rodríguez, Jorge Carlos Ruiz-Ruiz, Luis Chel-Guerrero & David Betancur-Ancona. (2014) In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate. Journal of Functional Foods 8, pages 1-8.
Crossref
David Betancur-Ancona, Teresita Sosa-Espinoza, Jorge Ruiz-Ruiz, Maira Segura-Campos & Luis Chel-Guerrero. (2014) Enzymatic hydrolysis of hard-to-cook bean ( Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties . International Journal of Food Science & Technology 49:1, pages 2-8.
Crossref
JORGE RUIZ-RUIZ, GLORIA DÁVILA-ORTÍZ, LUIS CHEL-GUERRERO & DAVID BETANCUR-ANCONA. (2013) ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY AND ANTIOXIDANT PEPTIDE FRACTIONS FROM HARD-TO-COOK BEAN ENZYMATIC HYDROLYSATES. Journal of Food Biochemistry 37:1, pages 26-35.
Crossref
Brijesh Tiwari & Narpinder Singh. 2012. Pulse Chemistry and Technology. Pulse Chemistry and Technology 11 33 .
Jorge C. Ruiz-Ruiz, Gloria Dávila-Ortíz, Luis A. Chel-Guerrero & David A. Betancur-Ancona. (2010) Wet Fractionation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Seeds and Characterization of Protein, Starch and Fibre Fractions. Food and Bioprocess Technology 5:5, pages 1531-1540.
Crossref
Kimondo E Ndungu, Mohammad N Emmambux & Amanda Minnaar. (2011) Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard‐to‐cook phenomenon. Journal of the Science of Food and Agriculture 92:6, pages 1194-1200.
Crossref
Rangarajan Jagan Mohan, Arumugam Sangeetha, Hampapur V. Narasimha & Brijesh K. Tiwari. 2011. Pulse Foods. Pulse Foods 171 192 .
Mingyang Liu, Bingjun Qian, Hua Zhang, Yun Deng, Yongpei Shen, Jian Ping & Linkui Cao. (2010) Sanitizer treatments alleviate lignification of sliced few-flower wildrice (Zizania latifolia Turcz.). Food Research International 43:10, pages 2363-2368.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.