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6 Chapter 6Fig. 6.1. Protein, total carbohydrate, total dietary fiber, and total sugar c...Fig. 6.2. Rapidly digestible starch (RDS), slowly digestible starch (SDS), an...Fig. 6.3. The effect of dehulling on in vitro digestibility of selected dry b...Fig. 6.4. Scanning electron micrographs (1500×) of high‐pressure‐treated lent...

7 Chapter 7Fig. 7.1. Water uptake by selected varieties of dry beans and peas.Fig. 7.2. Magnetic resonance images showing changes in a kidney bean during ...Fig. 7.3. Hydration kinetics of white kidney beans at different soaking wate...Fig. 7.4. Quick‐cooking bean process outline.Fig. 7.5. Typical moisture‐solids balance for great northern beans (initial ...Fig. 7.6. Effect of soaking on oligosaccharides. (a) and soaking and cooking...Fig. 7.7. Effect of cook‐blanch temperature and time on the reduction of try...Fig. 7.8. Thermal processing curves: D‐value shown on a microorganisms’ surv...Fig. 7.9. Three‐dimensional (3‐D) diagram of a can (202 × 214) and half cros...Fig. 7.10. Finite‐element solution of the heat transfer problem described by...Fig. 7.11. Temperature at various points inside a can heated by conduction....Fig. 7.12. Lethal rate curve as calculated using (a) equation 7.13; and (b) l...