Zobrazeno 1 - 10
of 426
pro vyhledávání: '"red bean"'
Publikováno v:
Andalasian International Journal of Agricultural and Natural Sciences, Vol 4, Iss 02, Pp 130-139 (2024)
This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study us
Externí odkaz:
https://doaj.org/article/e929814214564ec3b4bc0ab231944fde
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract A healthier lifestyle, incorporating the consumption of foods with a low glycemic index, can mitigate the risk of diabetes. Previous research aimed to develop food products with a low glycemic index using high-fiber raw materials such as swe
Externí odkaz:
https://doaj.org/article/8879de7224964983af96982f1794c517
Autor:
Chengye Huang, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang, Ning Li
Publikováno v:
Foods, Vol 13, Iss 17, p 2856 (2024)
The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated. The results
Externí odkaz:
https://doaj.org/article/35bb77fe44494e94a3679f14383932c2
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 3, Pp 24-32 (2023)
Aiming at the disadvantages of thick seed coat and difficult cooking of red beans, a red bean product that can be co-cooked with white rice was developed through the pre-cooking technology of "microwave pretreatment-soaking-steaming". Based on the op
Externí odkaz:
https://doaj.org/article/f2e0bfd4ec7144ba977af481fbbbd117
Akademický článek
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Akademický článek
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Autor:
Sedighe Ashtari
Publikováno v:
پژوهشهای حبوبات ایران, Vol 13, Iss 1, Pp 87-98 (2022)
IntroductionLegumes are a rich source of protein and dietary fiber. A good combination of legume protein with whole grains can eliminate malnutrition and amino acid deficiency in humans. Beans are one of the most important crops that are used in the
Externí odkaz:
https://doaj.org/article/5c8db843e3e643329884c59152bad72a
Autor:
Eka Wulandari, Wendry Setiyadi Putranto, Jajang Gumilar, Lilis Suryaningsih, Andry Pratama, Trianingtyas Kusuma Anggaini
Publikováno v:
Jurnal Agripet, Vol 22, Iss 1, Pp 72-78 (2022)
ABSTRACT. Bakteri asam laktat merupakan bakteri yang memfermentasi bahan pangan melalui fermentasi karbohidrat menghasilkan sejumlah besar asam laktat. Penelitian ini bertujuan untuk mengetahui kecepatan pertumbuhan spesifik dari bakteri asam laktat
Externí odkaz:
https://doaj.org/article/e18efddb39ae42feb6b91a45897f0725
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 2, Pp 166-172 (2021)
To provide data references for the improvement of red bean pulp storage,transportation and quality stability,the changes of freeze-thaw stability and rheological properties of red bean pulp were analyzed through repeated freeze-thaw tests in this pap
Externí odkaz:
https://doaj.org/article/9e89ed05ba1f4fdcbbe0d24a9c18d02f
Autor:
Razika Mecheri, Ammar Zobeidi, Salem Atia, Salah Neghmouche Nacer, Alsamani A. M. Salih, Mhamed Benaissa, Djamel Ghernaout, Saleh Al Arni, Saad Ghareba, Noureddine Elboughdiri
Publikováno v:
Materials, Vol 16, Iss 11, p 4082 (2023)
In this study, a new eco-friendly kaolinite–cellulose (Kaol/Cel) composite was prepared from waste red bean peels (Phaseolus vulgaris) as a source of cellulose to serve as a promising and effective adsorbent for the removal of crystal violet (CV) d
Externí odkaz:
https://doaj.org/article/2a38a1ce33954a69a38b68ad9f73ee94