(Bio)chemical insights into the hard-to-cook development of Red haricot beans upon postharvest ageing: Integrating a texture-based bean classification and in situ analytics KU Leuven
Nowadays, the benefits of legume-based foods in the human diet in both developed and developing countries have been recognized. Common beans (Phaseolus vulgaris L.) are the most consumed legume crop worldwide, with rather cheap raw materials of high nutritional value. However, the full benefit of common beans can be greatly hampered by a textural defect, the hard-to-cook (HTC) defect, which results in poor cooking quality of the ...