Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Thasanporn Sangsukiam"'
Publikováno v:
Food Research International. 157:111371
Cooking conditions influenced the microstructure, bioactive compounds, and biological activities of adzuki beans. In comparison to boiling, saturated steam under pressure in an autoclave caused more potential bioactive substances in beans to be relea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90851b855fba125cbb4e2aac9c002057
https://doi.org/10.1016/j.foodres.2022.111371
https://doi.org/10.1016/j.foodres.2022.111371
Publikováno v:
International Journal of Food Science & Technology. 52:1971-1982
Summary Mung bean (MB) and adzuki bean (AZB) sprouts were hydrolysed with Flavourzyme® at four different concentrations for 6 h. Nongerminated beans subjected to each enzyme concentrations were set as the control. For both bean sprouts, the highest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fff85678b8ddb3da015c129765eab3a8
https://doi.org/10.1111/ijfs.13469
https://doi.org/10.1111/ijfs.13469
Publikováno v:
Food chemistry. 227
This research evaluated effect of germination period and acid pretreatment on chemical composition and antioxidant activity of rice bean sprouts. Moisture, total phenolics, reducing sugar and B vitamins (thiamine, riboflavin, and niacin) content of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e1cf1ec5d45c2fff237e3bac529f54c
https://pubmed.ncbi.nlm.nih.gov/28274433
https://pubmed.ncbi.nlm.nih.gov/28274433