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Functional components profile and glycemic index of kidney beans
Frontiers in Nutrition, 2022 Low glycemic index (GI) diet has been considered as a strategy for type II diabetes patients. In the present study, the phenolics profile, α-amylase inhibitor activities, starch composition as well as the glycemic index of seven varieties of kidney beans
Likang Qin
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Boiling time variation through functional characteristics of boiled red kidney beans [PDF]
E3S Web of Conferences, 2022 Chemical components of red kidney beans, starch and protein, closely related to its functional properties. The starch and protein components are structurally still bound to each other or to other components in a complex structure which can hinder the ...
Sutedja Anita Maya +3 more
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Food Chemistry Advances, 2023 Kidney beans, considered a vital component of global food security, undergo a profound transformation during germination, providing new insights into their nutritional profile. This study meticulously examines the impact of germination durations (24, 48,
Vincent Hema +2 more
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Characteristics of Composite Flour Made of Kidney Bean and Soybean
Journal of Applied Agricultural Science and Technology, 2023 Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour.
Merynda Indriyani Syafutri +6 more
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Frontiers in Nutrition, 2023 Background and aimsDietary factors play an important role in the development of chronic kidney disease (CKD). However, evidence on the relationship of beans consumption with CKD remains limited and inconclusive, especially in the middle-and low-income ...
Chongjian Wang +2 more
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Phytohemagglutinin content in fresh kidney bean in China [PDF]
International Journal of Food Properties, 2019 Fresh kidney beans (Phaseolus vulgaris L.) are common green vegetable that are widely cultured and consumed worldwide. The benefits of fresh kidney beans are highly substantial, but at the same time, toxicity caused by phytohemagglutinin (PHA) has raised
Yufeng Sun +7 more
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Shipin yu jixieObjectiveTo investigate the effect of heat moist treatment on the γ-aminobutyric acid (GABA) content of different varieties of red kidney beans and to screen out the red kidney bean varieties with the strongest GABA accumulation capacity.
ZHANG Siqi +4 more
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Bacterial wilt resistance in kidney beans
Canadian Journal of Plant Science, 2008 Bacterial wilt, caused by Curtobacterium flaccumfaciens pv. flaccumfaciens, is a widespread problem of dry beans on the Canadian prairies and is listed as a quarantine disease by some countries. The development of resistant cultivars is one of the most effective methods for controlling bacterial wilt.
Robert L Conner +4 more
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Research Progress in the Allergenicity of Kidney Bean Lectins [PDF]
Shipin Kexue, 2023 Kidney beans are one of the most important economic legumes in China, and are cultivated extensively worldwide for their high nutritional value. However, food safety incidents caused by improper or inadequate cooking of kidney beans have occurred from ...
GAO Kuan, HE Shudong
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Crystalline Kidney‐Bean Leucoagglutinin [PDF]
European Journal of Biochemistry, 1973 1. Kidney‐bean (Phaseolus vulgaris) leucoagglutinin was purified on a preparative scale by fractional precipitation with ethanol followed by ion‐exchange chromatography on DEAE‐cellulose and SP‐Sephadex and exclusion chromatography on Sephadex G‐150. The final purification step consisted of crystallization in aqueous solution.2.
V, Räsänen, T H, Weber, R, Gräsbeck
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