Results 51 to 60 of about 243,032 (320)
Genetic divergence in mung bean [PDF]
LEGUME RESEARCH - AN INTERNATIONAL JOURNAL, 2017 The present study was undertaken to provide information on the nature and magnitude of genetic diversity among 30 mung bean genotypes for yield traits by using Mahalanobis’s D2 statistics. Thirty genotypes could be grouped in 6 clusters, cluster VI showed maximum intra-cluster distance while the highest inter-cluster distance was observed between ...
Sen, M, De, D K
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Saponins and Tannin Levels in Chayote, Mung Beans, and Biscuits from Chayote and Mung Beans
Open Access Macedonian Journal of Medical Sciences, 2022 BACKGROUND: Saponins and tannins are active compounds of secondary metabolites which are known to have several health benefits, including antibacterial and antioxidant. Chayote and green beans are natural ingredients that contain saponins and tannins. Starch from these two ingredients is used as a basic ingredient for making biscuits.
Jamaludin M. Sakung +3 more
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Mung bean proteins and peptides: nutritional, functional and bioactive properties
Food & Nutrition Research, 2018 To date, no extensive literature review exists regarding potential uses of mung bean proteins and peptides. As mung bean has long been widely used as a food source, early studies evaluated mung bean nutritional value against the Food and Agriculture ...
Zhu Yi-Shen +2 more
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Scientific ReportsUneven rainfall and high temperature cause drought in tropical and subtropical regions which is a major challenge to cultivating summer mung bean. Potassium (K), a major essential nutrient of plants can alleviate water stress (WS) tolerance in plants.
Mohammad Rafiqul Islam +9 more
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Study on Structure Characterization and Anti Digestion Properties of Mung Bean Resistant Dextrin
Shipin gongye ke-ji, 2022 In order to explore the structural characterization and anti-digestion characteristics of mung bean resistant dextrin, mung bean starch was used as raw material to prepare mung bean resistant dextrin by acid heat method.
Dezhi LIU +7 more
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Deep Eutectic Solvents as New Extraction Media for Flavonoids in Mung Bean
FoodsMung beans contain abundant flavonoids like vitexin and isovitexin, which contribute to their strong bioactivities, such as antioxidant effects, so efforts should focus on extracting bioactive flavonoids as well as aligning with the goal of green ...
Jingyu Gao +6 more
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Materials, 2022 Nanoparticles and nanomaterials have gained a huge amount of attention in the last decade due to their unique and remarkable properties. Metallic nanoparticles like zinc oxide nanoparticles (ZnONPs) have been used very widely as plant nutrients and in ...
S. Modi +9 more
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Liang you shipin ke-jiMung bean noodles are traditional multigrain noodles in China, but generally, the addition of green beans is relatively low. Six mung bean cultivars from major production areas were selected to prepare noodles with a high mung bean content of 70%.
LI Ruo-ning +4 more
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A quantitative detection of mung bean in chestnut paste using duplex digital PCR
Current Research in Food Science, 2022 Highly manufacturing process of chestnut paste leaves a considerable space for Economically Motivated Adulteration (EMA) with cheaper ingredients such as mung bean.
Yingjie Liang +5 more
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Allantoinase from Mung Bean Seedlings [PDF]
Agricultural and Biological Chemistry, 1961 Mung bean allantoinase was purified sixty folds by calcium phosphate gel treatment, ammonium sulfate fractionation and acetone precipitation. The purified allantoinase hydro-lyzed allantoin to allantoic acid almost completely and the reaction had a broad pH optimum between 7.5 and 8.3.
Yasutoyo Nagai, Saburo Funahashi
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