Identification and quantitation of seleno-amino acids in mung bean sprouts by high-performance liquid chromatography coupled with mass spectrometry (HPLC–MS)
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2967-2
Abstract: Selenium (Se)-enriched mung bean sprouts were obtained by cultivating the sprouts in the presence of different concentrations of Se. The sprouts were dried and ground into a powder, which was then subjected to ultrasound-aided hot… read more here.
Keywords: mung bean; amino acids; bean sprouts; seleno amino ... See more keywords
Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00657-x
Abstract: This study was conducted to investigate the yield and quality characteristics of red bean sprouts of three cultivars (Arari, Geomguseul, and Chungju) soaked in water for 0, 6, 12 or 24 h. The sprout yields of… read more here.
Keywords: seed; quality; bean sprouts; yield ... See more keywords
Selenium-agarose hybrid hydrogel as a recyclable natural substrate for selenium-enriched cultivation of mung bean sprouts.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2021.11.091
Abstract: Selenium (Se) is an essential trace element for human beings and animals. Traditional plant Se enrichment technology suffers from selenium pollution. Herein, environmentally friendly Se-agarose (Se-Agar) hybrid hydrogels are prepared by simply mixing agar with… read more here.
Keywords: agar hybrid; hybrid hydrogels; bean sprouts; mung bean ... See more keywords
Biocontrol of the internalization of Salmonella enterica and Enterohaemorrhagic Escherichia coli in mung bean sprouts with an endophytic Bacillus subtilis.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.03.016
Abstract: Internalization of Salmonella enterica and enterohaemorrhagic Escherichia coli (EHEC) in seed sprouts poses a health risk to consumers, and the conventional sanitization methods are not always effective to reduce this risk. This study initiated a… read more here.
Keywords: seed; bean sprouts; internalization; mung bean ... See more keywords
Ionic Liquid-Hybrid Molecularly Imprinted Material-Filter Solid-Phase Extraction Coupled with HPLC for Determination of 6-Benzyladenine and 4-Chlorophenoxyacetic Acid in Bean Sprouts.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.6b03922
Abstract: A new method involving ionic liquid-hybrid molecularly imprinted material-filter solid-phase extraction coupled to high-performance liquid chromatography (IL-HIM-FSPE-HPLC) was developed for the simultaneous isolation and determination of 6-benzyladenine (6-BA) and 4-chlorophenoxyacetic acid (4-CPA) in bean sprouts.… read more here.
Keywords: ionic liquid; bean sprouts; liquid; liquid hybrid ... See more keywords
Effects of Typical Antimicrobials on Growth Performance, Morphology and Antimicrobial Residues of Mung Bean Sprouts
Sign Up to like & getrecommendations! Published in 2022 at "Antibiotics"
DOI: 10.3390/antibiotics11060807
Abstract: Antimicrobials may be used to inhibit the growth of micro-organisms in the cultivation of mung bean sprouts, but the effects on mung bean sprouts are unclear. In the present study, the growth performance, morphology, antimicrobial… read more here.
Keywords: mung bean; antimicrobial residues; bean sprouts; growth ... See more keywords
Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts
Sign Up to like & getrecommendations! Published in 2021 at "Antioxidants"
DOI: 10.3390/antiox10030425
Abstract: The quality and shelf life of sprouts can be improved by postharvest application of water herb extracts. The effect of water infusions of marjoram, oregano, basil, and thyme on the phenolic content, antioxidant potential, and… read more here.
Keywords: bean sprouts; antioxidant properties; mung bean; stored mung ... See more keywords
Effects of Naringin on Postharvest Storage Quality of Bean Sprouts
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DOI: 10.3390/foods11152294
Abstract: This study investigated the effects of naringin on soybean and mung bean sprouts postharvest quality. It was found that naringin could maintain the appearance and quality of soybean sprouts and mung bean sprouts during a… read more here.
Keywords: bean sprouts; quality; mung bean; effects naringin ... See more keywords
Effect of Germination and Illumination on Melatonin and Its Metabolites, Phenolic Content, and Antioxidant Activity in Mung Bean Sprouts
Sign Up to like & getrecommendations! Published in 2022 at "Plants"
DOI: 10.3390/plants11212990
Abstract: Mung bean (Vigna radiata L.) sprouts are increasingly consumed and have become part of a healthy diet. The sprouts are composed of proteins, carbohydrates, and biochemical compounds. During germination, the phytochemical compounds are significantly elevated,… read more here.
Keywords: mung bean; bean sprouts; germination; antioxidant activity ... See more keywords