Chemical composition of the seed and ‘milk’ of three common bean (Phaseolus vulgaris L) varieties View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-02-04

AUTHORS

Calvince Anino, Arnold N. Onyango, Samuel Imathiu, Julius Maina, Faith Onyangore

ABSTRACT

Beans are a good source of nutrients and a variety of phytochemicals such as flavonoids, tannins and phytates. On the one hand, these non-nutrient phytochemicals reduce nutrient bio availability, but on the other hand they have some health benefits including reducing the risks for aging-related diseases. This study investigated the content of nutrients and non-nutrient phytochemicals in three varieties of common beans, namely red haricot, pinto and yellow kidney beans, and their corresponding milk extracts. Carbohydrates were the most abundant nutrient in the beans (63–66%), followed by proteins (21–24%), crude fiber (5–7%), crude ash (4–5%), and crude fat (2–3%). The beans were also rich in non-nutrient phytochemicals. The protein, carbohydrate and fat contents of the milk (18–26%, 63–67%, and 3–4%, respectively) did not differ much from the beans. Unlike the beans, the milk lacked crude fiber, and had greatly reduced ash (2%) and phytochemicals. Consistent with the reduction in ash, there was a reduction in minerals; calcium, iron, zinc and magnesium in the milk. The reduction in minerals was less than the reduction of phytates, indicating that the milk may have higher bioavailability of minerals than the beans. The milk also had higher protein digestibility. Thus, consumption of bean milk may be encouraged as an alternative way of bean consumption, especially by individuals whose greater needs are for nutrients rather than phytochemicals. The bean varieties had significant differences in the retention of nutrients and phytochemicals, and such differences should be considered during bean milk production. More... »

PAGES

1-8

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11694-019-00039-1

DOI

http://dx.doi.org/10.1007/s11694-019-00039-1

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1111915715


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0703", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Crop and Pasture Production", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/07", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Agricultural and Veterinary Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University of Kabianga", 
          "id": "https://www.grid.ac/institutes/grid.449806.7", 
          "name": [
            "Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya", 
            "Department of Environmental Health, University of Kabianga, Kericho, Kenya"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Anino", 
        "givenName": "Calvince", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Jomo Kenyatta University of Agriculture and Technology", 
          "id": "https://www.grid.ac/institutes/grid.411943.a", 
          "name": [
            "Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Onyango", 
        "givenName": "Arnold N.", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Jomo Kenyatta University of Agriculture and Technology", 
          "id": "https://www.grid.ac/institutes/grid.411943.a", 
          "name": [
            "Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Imathiu", 
        "givenName": "Samuel", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Jomo Kenyatta University of Agriculture and Technology", 
          "id": "https://www.grid.ac/institutes/grid.411943.a", 
          "name": [
            "Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Maina", 
        "givenName": "Julius", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Kabianga", 
          "id": "https://www.grid.ac/institutes/grid.449806.7", 
          "name": [
            "Department of Environmental Health, University of Kabianga, Kericho, Kenya"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Onyangore", 
        "givenName": "Faith", 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2009.01292.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001014799"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2009.01292.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001014799"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2006.00260.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001188678"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfca.2012.03.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002438040"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1177/15648265100312s206", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007835382"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1177/15648265100312s206", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007835382"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/star.200300205", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008154317"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3390/ijms12107048", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009945811"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.4236/as.2014.54034", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013094058"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(00)00311-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015732383"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1023/b:agfo.0000029000.22293.d1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017311823", 
          "https://doi.org/10.1023/b:agfo.0000029000.22293.d1"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3390/foods2030374", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019674763"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/10408399309527621", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020384443"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s2221-1691(12)60042-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1022940796"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2014.10.096", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023187742"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.4067/s0718-58392009000400002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023868886"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s10068-010-0089-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026046541", 
          "https://doi.org/10.1007/s10068-010-0089-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s10068-010-0089-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026046541", 
          "https://doi.org/10.1007/s10068-010-0089-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11130-005-9551-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037066039", 
          "https://doi.org/10.1007/s11130-005-9551-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11130-005-9551-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037066039", 
          "https://doi.org/10.1007/s11130-005-9551-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3109/09637486.2012.704903", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038322371"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1254/jjp.79.89", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039815545"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2009.09.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040087395"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.2005.tb09009.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044112836"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2004.10.060", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044907858"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2004.10.060", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044907858"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(97)00180-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045687103"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2008.01027.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048474852"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s13197-016-2328-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050054683", 
          "https://doi.org/10.1007/s13197-016-2328-3"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s13197-016-2328-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050054683", 
          "https://doi.org/10.1007/s13197-016-2328-3"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3402/fnr.v56i0.15618", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050259410"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/fsn3.209", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051297778"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1073/pnas.81.1.1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052228489"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf303739n", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055911950"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.17576/mjas-2016-2006-16", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1068361277"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.5897/jmpr11.1408", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1073488257"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.9734/ajea/2016/24915", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1074128188"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0889-8588(18)30452-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1077654219"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.11648/j.jfns.20170501.13", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1084949055"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1590/1981-6723.7216", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1092174750"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/fsn3.812", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1107840524"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/fsn3.812", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1107840524"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/fsn3.812", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1107840524"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/fsn3.812", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1107840524"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/fsn3.812", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1107840524"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/fsn3.812", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1107840524"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2019-02-04", 
    "datePublishedReg": "2019-02-04", 
    "description": "Beans are a good source of nutrients and a variety of phytochemicals such as flavonoids, tannins and phytates. On the one hand, these non-nutrient phytochemicals reduce nutrient bio availability, but on the other hand they have some health benefits including reducing the risks for aging-related diseases. This study investigated the content of nutrients and non-nutrient phytochemicals in three varieties of common beans, namely red haricot, pinto and yellow kidney beans, and their corresponding milk extracts. Carbohydrates were the most abundant nutrient in the beans (63\u201366%), followed by proteins (21\u201324%), crude fiber (5\u20137%), crude ash (4\u20135%), and crude fat (2\u20133%). The beans were also rich in non-nutrient phytochemicals. The protein, carbohydrate and fat contents of the milk (18\u201326%, 63\u201367%, and 3\u20134%, respectively) did not differ much from the beans. Unlike the beans, the milk lacked crude fiber, and had greatly reduced ash (2%) and phytochemicals. Consistent with the reduction in ash, there was a reduction in minerals; calcium, iron, zinc and magnesium in the milk. The reduction in minerals was less than the reduction of phytates, indicating that the milk may have higher bioavailability of minerals than the beans. The milk also had higher protein digestibility. Thus, consumption of bean milk may be encouraged as an alternative way of bean consumption, especially by individuals whose greater needs are for nutrients rather than phytochemicals. The bean varieties had significant differences in the retention of nutrients and phytochemicals, and such differences should be considered during bean milk production.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s11694-019-00039-1", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1290436", 
        "issn": [
          "2193-4126", 
          "2193-4134"
        ], 
        "name": "Journal of Food Measurement and Characterization", 
        "type": "Periodical"
      }
    ], 
    "name": "Chemical composition of the seed and \u2018milk\u2019 of three common bean (Phaseolus vulgaris L) varieties", 
    "pagination": "1-8", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "b8847eb5e6ddb25fb38fcd078b7b019f0f315c316a583c1fc30a16145b4c9e24"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s11694-019-00039-1"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1111915715"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s11694-019-00039-1", 
      "https://app.dimensions.ai/details/publication/pub.1111915715"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T09:01", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000329_0000000329/records_74701_00000000.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1007%2Fs11694-019-00039-1"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11694-019-00039-1'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11694-019-00039-1'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11694-019-00039-1'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11694-019-00039-1'


 

This table displays all metadata directly associated to this object as RDF triples.

191 TRIPLES      21 PREDICATES      59 URIs      16 LITERALS      5 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s11694-019-00039-1 schema:about anzsrc-for:07
2 anzsrc-for:0703
3 schema:author Nd993b4528cf647bc92ce3aa8cf749afd
4 schema:citation sg:pub.10.1007/s10068-010-0089-8
5 sg:pub.10.1007/s11130-005-9551-4
6 sg:pub.10.1007/s13197-016-2328-3
7 sg:pub.10.1023/b:agfo.0000029000.22293.d1
8 https://doi.org/10.1002/fsn3.209
9 https://doi.org/10.1002/fsn3.812
10 https://doi.org/10.1002/star.200300205
11 https://doi.org/10.1016/j.foodchem.2004.10.060
12 https://doi.org/10.1016/j.foodchem.2014.10.096
13 https://doi.org/10.1016/j.foodres.2009.09.005
14 https://doi.org/10.1016/j.jfca.2012.03.003
15 https://doi.org/10.1016/s0308-8146(00)00311-3
16 https://doi.org/10.1016/s0308-8146(97)00180-5
17 https://doi.org/10.1016/s0889-8588(18)30452-0
18 https://doi.org/10.1016/s2221-1691(12)60042-2
19 https://doi.org/10.1021/jf303739n
20 https://doi.org/10.1073/pnas.81.1.1
21 https://doi.org/10.1080/10408399309527621
22 https://doi.org/10.1111/j.1365-2621.2005.tb09009.x
23 https://doi.org/10.1111/j.1750-3841.2006.00260.x
24 https://doi.org/10.1111/j.1750-3841.2008.01027.x
25 https://doi.org/10.1111/j.1750-3841.2009.01292.x
26 https://doi.org/10.11648/j.jfns.20170501.13
27 https://doi.org/10.1177/15648265100312s206
28 https://doi.org/10.1254/jjp.79.89
29 https://doi.org/10.1590/1981-6723.7216
30 https://doi.org/10.17576/mjas-2016-2006-16
31 https://doi.org/10.3109/09637486.2012.704903
32 https://doi.org/10.3390/foods2030374
33 https://doi.org/10.3390/ijms12107048
34 https://doi.org/10.3402/fnr.v56i0.15618
35 https://doi.org/10.4067/s0718-58392009000400002
36 https://doi.org/10.4236/as.2014.54034
37 https://doi.org/10.5897/jmpr11.1408
38 https://doi.org/10.9734/ajea/2016/24915
39 schema:datePublished 2019-02-04
40 schema:datePublishedReg 2019-02-04
41 schema:description Beans are a good source of nutrients and a variety of phytochemicals such as flavonoids, tannins and phytates. On the one hand, these non-nutrient phytochemicals reduce nutrient bio availability, but on the other hand they have some health benefits including reducing the risks for aging-related diseases. This study investigated the content of nutrients and non-nutrient phytochemicals in three varieties of common beans, namely red haricot, pinto and yellow kidney beans, and their corresponding milk extracts. Carbohydrates were the most abundant nutrient in the beans (63–66%), followed by proteins (21–24%), crude fiber (5–7%), crude ash (4–5%), and crude fat (2–3%). The beans were also rich in non-nutrient phytochemicals. The protein, carbohydrate and fat contents of the milk (18–26%, 63–67%, and 3–4%, respectively) did not differ much from the beans. Unlike the beans, the milk lacked crude fiber, and had greatly reduced ash (2%) and phytochemicals. Consistent with the reduction in ash, there was a reduction in minerals; calcium, iron, zinc and magnesium in the milk. The reduction in minerals was less than the reduction of phytates, indicating that the milk may have higher bioavailability of minerals than the beans. The milk also had higher protein digestibility. Thus, consumption of bean milk may be encouraged as an alternative way of bean consumption, especially by individuals whose greater needs are for nutrients rather than phytochemicals. The bean varieties had significant differences in the retention of nutrients and phytochemicals, and such differences should be considered during bean milk production.
42 schema:genre research_article
43 schema:inLanguage en
44 schema:isAccessibleForFree false
45 schema:isPartOf sg:journal.1290436
46 schema:name Chemical composition of the seed and ‘milk’ of three common bean (Phaseolus vulgaris L) varieties
47 schema:pagination 1-8
48 schema:productId N4f4b526eea264556a43471de4cad2b66
49 N63718ef8fc9b404297b03262a7da5012
50 Ne6c4718d68fb409da0b90164a7d49618
51 schema:sameAs https://app.dimensions.ai/details/publication/pub.1111915715
52 https://doi.org/10.1007/s11694-019-00039-1
53 schema:sdDatePublished 2019-04-11T09:01
54 schema:sdLicense https://scigraph.springernature.com/explorer/license/
55 schema:sdPublisher N3f476e0ba9564f6eb610ebdfa8f0e130
56 schema:url https://link.springer.com/10.1007%2Fs11694-019-00039-1
57 sgo:license sg:explorer/license/
58 sgo:sdDataset articles
59 rdf:type schema:ScholarlyArticle
60 N0bf74bc02eb44aa88a265aabccc6f79e rdf:first N88c921da7a6945228a94a9f8b7e45478
61 rdf:rest Nf4fb6b7ac17547438544808ec45d3250
62 N28780362451846eaa2de111e5c484794 rdf:first Na7b3b157f83e439bb9b2a8dbb1df3bd6
63 rdf:rest Nc2bf18b539474bd3807dd728f288c568
64 N3f476e0ba9564f6eb610ebdfa8f0e130 schema:name Springer Nature - SN SciGraph project
65 rdf:type schema:Organization
66 N48a5b3975f544501923bddf35b3afa90 schema:affiliation https://www.grid.ac/institutes/grid.449806.7
67 schema:familyName Onyangore
68 schema:givenName Faith
69 rdf:type schema:Person
70 N4f4b526eea264556a43471de4cad2b66 schema:name dimensions_id
71 schema:value pub.1111915715
72 rdf:type schema:PropertyValue
73 N63718ef8fc9b404297b03262a7da5012 schema:name readcube_id
74 schema:value b8847eb5e6ddb25fb38fcd078b7b019f0f315c316a583c1fc30a16145b4c9e24
75 rdf:type schema:PropertyValue
76 N7314ac4fcbca4335935f80949b97da29 schema:affiliation https://www.grid.ac/institutes/grid.449806.7
77 schema:familyName Anino
78 schema:givenName Calvince
79 rdf:type schema:Person
80 N88c921da7a6945228a94a9f8b7e45478 schema:affiliation https://www.grid.ac/institutes/grid.411943.a
81 schema:familyName Maina
82 schema:givenName Julius
83 rdf:type schema:Person
84 Na7b3b157f83e439bb9b2a8dbb1df3bd6 schema:affiliation https://www.grid.ac/institutes/grid.411943.a
85 schema:familyName Onyango
86 schema:givenName Arnold N.
87 rdf:type schema:Person
88 Nc2bf18b539474bd3807dd728f288c568 rdf:first Nf448ec69205b4cec921bd9a0e9f78b99
89 rdf:rest N0bf74bc02eb44aa88a265aabccc6f79e
90 Nd993b4528cf647bc92ce3aa8cf749afd rdf:first N7314ac4fcbca4335935f80949b97da29
91 rdf:rest N28780362451846eaa2de111e5c484794
92 Ne6c4718d68fb409da0b90164a7d49618 schema:name doi
93 schema:value 10.1007/s11694-019-00039-1
94 rdf:type schema:PropertyValue
95 Nf448ec69205b4cec921bd9a0e9f78b99 schema:affiliation https://www.grid.ac/institutes/grid.411943.a
96 schema:familyName Imathiu
97 schema:givenName Samuel
98 rdf:type schema:Person
99 Nf4fb6b7ac17547438544808ec45d3250 rdf:first N48a5b3975f544501923bddf35b3afa90
100 rdf:rest rdf:nil
101 anzsrc-for:07 schema:inDefinedTermSet anzsrc-for:
102 schema:name Agricultural and Veterinary Sciences
103 rdf:type schema:DefinedTerm
104 anzsrc-for:0703 schema:inDefinedTermSet anzsrc-for:
105 schema:name Crop and Pasture Production
106 rdf:type schema:DefinedTerm
107 sg:journal.1290436 schema:issn 2193-4126
108 2193-4134
109 schema:name Journal of Food Measurement and Characterization
110 rdf:type schema:Periodical
111 sg:pub.10.1007/s10068-010-0089-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026046541
112 https://doi.org/10.1007/s10068-010-0089-8
113 rdf:type schema:CreativeWork
114 sg:pub.10.1007/s11130-005-9551-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037066039
115 https://doi.org/10.1007/s11130-005-9551-4
116 rdf:type schema:CreativeWork
117 sg:pub.10.1007/s13197-016-2328-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050054683
118 https://doi.org/10.1007/s13197-016-2328-3
119 rdf:type schema:CreativeWork
120 sg:pub.10.1023/b:agfo.0000029000.22293.d1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017311823
121 https://doi.org/10.1023/b:agfo.0000029000.22293.d1
122 rdf:type schema:CreativeWork
123 https://doi.org/10.1002/fsn3.209 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051297778
124 rdf:type schema:CreativeWork
125 https://doi.org/10.1002/fsn3.812 schema:sameAs https://app.dimensions.ai/details/publication/pub.1107840524
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1002/star.200300205 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008154317
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1016/j.foodchem.2004.10.060 schema:sameAs https://app.dimensions.ai/details/publication/pub.1044907858
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1016/j.foodchem.2014.10.096 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023187742
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1016/j.foodres.2009.09.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040087395
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1016/j.jfca.2012.03.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002438040
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1016/s0308-8146(00)00311-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015732383
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1016/s0308-8146(97)00180-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045687103
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1016/s0889-8588(18)30452-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1077654219
142 rdf:type schema:CreativeWork
143 https://doi.org/10.1016/s2221-1691(12)60042-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1022940796
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1021/jf303739n schema:sameAs https://app.dimensions.ai/details/publication/pub.1055911950
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1073/pnas.81.1.1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052228489
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1080/10408399309527621 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020384443
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1111/j.1365-2621.2005.tb09009.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1044112836
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1111/j.1750-3841.2006.00260.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1001188678
154 rdf:type schema:CreativeWork
155 https://doi.org/10.1111/j.1750-3841.2008.01027.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1048474852
156 rdf:type schema:CreativeWork
157 https://doi.org/10.1111/j.1750-3841.2009.01292.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1001014799
158 rdf:type schema:CreativeWork
159 https://doi.org/10.11648/j.jfns.20170501.13 schema:sameAs https://app.dimensions.ai/details/publication/pub.1084949055
160 rdf:type schema:CreativeWork
161 https://doi.org/10.1177/15648265100312s206 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007835382
162 rdf:type schema:CreativeWork
163 https://doi.org/10.1254/jjp.79.89 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039815545
164 rdf:type schema:CreativeWork
165 https://doi.org/10.1590/1981-6723.7216 schema:sameAs https://app.dimensions.ai/details/publication/pub.1092174750
166 rdf:type schema:CreativeWork
167 https://doi.org/10.17576/mjas-2016-2006-16 schema:sameAs https://app.dimensions.ai/details/publication/pub.1068361277
168 rdf:type schema:CreativeWork
169 https://doi.org/10.3109/09637486.2012.704903 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038322371
170 rdf:type schema:CreativeWork
171 https://doi.org/10.3390/foods2030374 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019674763
172 rdf:type schema:CreativeWork
173 https://doi.org/10.3390/ijms12107048 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009945811
174 rdf:type schema:CreativeWork
175 https://doi.org/10.3402/fnr.v56i0.15618 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050259410
176 rdf:type schema:CreativeWork
177 https://doi.org/10.4067/s0718-58392009000400002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023868886
178 rdf:type schema:CreativeWork
179 https://doi.org/10.4236/as.2014.54034 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013094058
180 rdf:type schema:CreativeWork
181 https://doi.org/10.5897/jmpr11.1408 schema:sameAs https://app.dimensions.ai/details/publication/pub.1073488257
182 rdf:type schema:CreativeWork
183 https://doi.org/10.9734/ajea/2016/24915 schema:sameAs https://app.dimensions.ai/details/publication/pub.1074128188
184 rdf:type schema:CreativeWork
185 https://www.grid.ac/institutes/grid.411943.a schema:alternateName Jomo Kenyatta University of Agriculture and Technology
186 schema:name Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
187 rdf:type schema:Organization
188 https://www.grid.ac/institutes/grid.449806.7 schema:alternateName University of Kabianga
189 schema:name Department of Environmental Health, University of Kabianga, Kericho, Kenya
190 Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
191 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...