Título:	Industrial processing of canned beans.
Autor:	SCHOENINGER, V. COELHO, S. R. M BASSINELLO, P. Z.
Afiliación:	VANDERLEIA SCHOENINGER, Universidade Federal da Grande Dourados; SILVIA RENATA MACHADO COELHO, Universidade Estadual do Oeste do Paraná; PRISCILA ZACZUK BASSINELLO, CNPAF.
Año:	2017
Referencia:	Ciência Rural, Santa Maria, v. 47, n. 5, e20160672, 2017.
Descripción:	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.
Thesagro:	Feijão Phaseolus vulgaris Enlatamento
Palabras clave:	Tecnologia de alimentos
ISSN:	1678-4596
DOI:	dx.doi.org/10.1590/0103-8478cr20160672
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAF)