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Mung Bean: Technological and Nutritional Potential
Critical Reviews in Food Science and Nutrition, 2014 Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole mung bean grains and reviewed to assess the crop's potential as food and to set research priorities.
Dahiya, P.K. +5 more
openaire +3 more sources
Lipid transfer proteins from Brassica campestris and mung bean surpass mung bean chitinase in exploitability [PDF]
Journal of Peptide Science, 2007 AbstractAntifungal peptides with a molecular mass of 9 kDa and an N‐terminal sequence demonstrating remarkable similarity to those of nonspecific lipid transfer proteins (nsLTPs) were isolated from seeds of the vegetable Brassica campestris and the mung bean.
Peng, Lin +6 more
openaire +2 more sources
Value chain analysis of Mung Bean (Vigna radiata L. Wilczek thrive) in Kalu Woreda, Ethiopia
Agriculture & Food Security, 2022 Background Mung bean is an important pulse legume multipurpose crop that has significant health and economic benefits. It plays an important role in climate resilience and increasing food security.
Zena Befkadu Assefa +2 more
doaj +1 more source
Agronomy, 2023 Information to aid the selection of suitable cultivated areas remains meager for mung bean, despite it being a socio-economically important legume crop in Thailand.
Napaporn Phankamolsil +5 more
doaj +1 more source
Chemical and Biological Technologies in Agriculture, 2021 In the list of abiotic stresses, salt stress is a main growth retarding factor which affects 7% of rain-fed while 30% worldwide irrigated agriculture. However, various strategies are assumed to manage this problem, but the use of endophytes is cheap and ...
R. Ali +8 more
semanticscholar +1 more source
Journal of Agriculture and Food ResearchFor the formation of mung bean paste, heat treatment is required where different process conditions will affect the degree of the denatures. The protein on the exterior surface of the cotyledon cells encapsulates the starch particles, thereby triggering ...
Ping-Hsiu Huang +4 more
doaj +1 more source
Pengaruh Lama Waktu Pengukusan dan Variasi Pengupasan Kulit dalam Proses Pembuatan Tempe Kacang Hijau (Vigna radiata L.) terhadap Sifat Fisikokimia dan Organoleptik [PDF]
, 2013 Mung bean tempeh is a traditional food from Indonesia. Mung bean tempeh has a weakness in its texture which is softer than soybean tempeh and has a less white color.
Auziyah, Farah
core
Advanced Science, EarlyView.Mitochondria‐targeted silver single‐atom carbon dot (T‐AgSA‐CDs) nanozymes enable dual SOD/GPx‐like ROS scavenging, real‐time imaging, and therapeutic effects for acute kidney injury (AKI). Atomically dispersed Ag sites synergize with carbon dots to restore renal redox hemostasis, protect mitochondrial function, mitigate inflammation, facilitate post ...
Tianle Tang +10 more
wiley +1 more source
, 2021 Cadmium (Cd) accumulation is an emerging environmental hazard and has detrimental effects on plant growth and development. Salicylic acid (SA) is a well-known plant growth regulator that can initiate various molecular pathways to ameliorate Cd toxicity ...
I. Khan +11 more
semanticscholar +1 more source
Effect of Mung Bean Varieties on Functional Properties and Sensory Quality of Mung Bean Soup
Shipin gongye ke-jiTo comprehensively evaluate the nutritional and functional quality of mung bean soup and screen its suitable processing varieties, the differences in functional active ingredients, antioxidant and anti-inflammatory activities, color, and sensory scores ...
Zhitao NIU +7 more
doaj +1 more source