Results 71 to 80 of about 243,032 (320)
Foods, 2023 Mung bean (Vigna radiata), a non-soybean legume, is known as one of the vegetable protein sources with 27% protein content. Mung bean also has a high content of essential amino acids, including branched chain amino acids (BCAAs). The use of mung bean for
Yanti +3 more
doaj +1 more source
Karakteristik Fisikokimia dan Organoleptik Kerupuk pada Berbagai Proporsi Tapioka dan Tepung Kacang Hijau [PDF]
, 2013 Crackers is a popular food in Indonesia. Public appetite for eating crackers continues to increase, so diversification of crackers need to be develop with diversification crackers from mung bean.The purpose of this research is to determine the effect of ...
Kuswardani, I. (Indah) +2 more
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Pengaruh Lama dan Waktu Peneduhan terhadap Pertumbuhan dan Hasil Kacang Hijau Varietas Camar [PDF]
, 2014 A study on the effect of length time shading (approx 70 % of sun rise intensity) to the growth and yield of Camar mung bean variety was conducted in Nogotirto, Gamping, Yogyakarta.
Pamungkas, D. H. (Djoko)
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Journal of the American Oil Chemists' Society, EarlyView.Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri +5 more
wiley +1 more source
Effect of Ultrasound and Sodium Bicarbonate Treatment on the Soaking Characteristics of Mung Beans
Shipin gongye ke-ji, 2022 In order to improve the texture characteristics and soaking efficiency of mung bean, this paper investigated the effect of ultrasound and sodium bicarbonate treatments on the water absorption kinetics, water distribution, water migration, hardness, seed ...
Yang LIU +4 more
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The Application of Carbon Dots in Crops for Sustainable Agriculture
ChemistryEurope, EarlyView.Carbon dots serve as versatile nanoagents across the crop life cycle. They promote plant growth and photosynthesis, enhance resilience to biotic and abiotic stresses, aid in postharvest preservation, and enable sensitive detection of contaminants.
Xue Li +4 more
wiley +1 more source
Annals of Tropical Research, 2019 This study was undertaken to evaluate the effects of different levels of mung bean flour as meat substitute on the sensory quality of burger patties, determine the physicochemical properties, and compare production costs of burger patties containing ...
Clarita E. Morbos +4 more
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Sugar-unspecific Mung Bean Nuclease I
Journal of Biological Chemistry, 1968 When a crude extract of sprouted mung beans is passed through a column of Sephadex G-100, two peaks containing deoxyribonuclease activity and three peaks containing ribonuclease activity are detected, all at pH 5.0, without an additional activating cation. The name mung bean nuclease I is suggested for the enzyme that is first eluted. It corresponds to
P H, Johnson, M, Laskowski
openaire +2 more sources
Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein [PDF]
, 2017 Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products.
Brishti, Fatema Hossain +5 more
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Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies
Food Frontiers, EarlyView.Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad +6 more
wiley +1 more source