Journal of Food Quality / 2018 / Article / Tab 1

Research Article

Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Table 1

Soaking, cooking, and preparation time for heirloom beans and Pinto.

Soaking time (h:min)Cooking time (h:min)Preparation time (h:min)

Hutterite Soup4:501:256:05
Jacob’s Cattle5:071:006:07
Koronis Purple5:191:106:29
Tiger’s Eye4:331:005:33
Pinto8:101:009:10

Article of the Year Award: Outstanding research contributions of 2020, as selected by our Chief Editors. Read the winning articles.