Results 81 to 90 of about 243,032 (320)
Functional Characterization of Mung Bean Meal Protein-Derived Antioxidant Peptides
Molecules, 2021 The aim of this work was to characterize the antioxidant properties of some of the peptides present in bromelain mung bean meal protein hydrolysate (MMPH). The MMPH was subjected to two rounds of bioassay-guided reversed-phase HPLC separation followed by
Chanikan Sonklin +3 more
semanticscholar +1 more source
Shipin gongye ke-jiIn order to improve the baking characteristics and nutritional quality of mung bean bread, mung bean sourdough was made by fermenting mung bean flour using Northwest leavening head, and then combined with yeast as a compound leavening agent to make mung ...
Weichao GUAN +11 more
doaj +1 more source
Efektivitas Kinetin Terhadap Kualitas Benih Kacang Hijau Fore Belu Yang Mengalami Cekaman Kekeringan Selama Fase Generatif [PDF]
, 2009 The research was designed to study the effect of kinetin to and the interaction yield and seed quality variety mung bean Fore Belu during the drought stress at generative stage.
Lewar, Y. (Yosefina)
core
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Jurnal Teknik Pertanian Lampung, 2021 Green bean sprouts are a type of vegetable that has a short shelf life. To extend the shelf life of these vegetables, they need to be stored by appropriate packaging methods.
Ansar +3 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Understanding plant protein gel microstructure is key to designing functional food systems. This study introduces a deep learning framework using a U‐Net model with a ResNet34 encoder to segment and quantify confocal laser scanning microscopy (CLSM) images of plant protein gels.
Zhi Yang
wiley +1 more source
Progress in the Study of Active Ingredients and Pharmacological Actions of Mung Bean [PDF]
BIO Web of ConferencesMung bean contains a variety of active ingredients such as flavonoids, polysaccharides, and polyphenolic compounds. In this article, the differences in active ingredients and their types of mung bean obtained by different extraction methods are reviewed,
Jiang Minghui
doaj +1 more source
Pengaruh Substitusi Tepung Kacang Hijau Terhadap Warna Dan Daya Terima Beras Analog Dari Tepung Talas [PDF]
, 2016 ENDAH PALUPI. J310110108 SUBSTITUTION EFFECT ON COLOR GREEN BEAN FLOUR AND POWER RECEIVED FROM ANALOG RICE FLOUR TARO Background. Rice is the staple food rice Indonesia.Konsumsi society in Indonesia in 2014 amounted to 96.32 kg / capita / year ...
Palupi, Endah
core
Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes. [PDF]
, 2010 Native granular starches (corn, cassava, mung bean, and sago) were hydrolyzed using a mixture of alpha-amylase and glucoamylase at 35 °C for 24 h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional ...
Alias, Abd Karim +2 more
core +1 more source
Rare Metals, EarlyView.ABSTRACT High‐entropy alloys (HEAs) have attracted considerable interest from researchers owing to their tunable chemical compositions, exceptional structural stability, and promising catalytic properties. However, their large‐scale application is often hindered by complex manufacturing techniques and poor durability.
Sheng Guo +9 more
wiley +1 more source