Moth bean starch (Vigna aconitifolia): isolation, characterization, and development of edible/biodegradable films
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03959-4
Abstract: In the current work, moth bean starch was separated from the moth bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and… read more here.
Keywords: citric acid; starch films; moth bean; bean starch ... See more keywords
Development of non-water soluble, ductile mung bean starch based edible film with oxygen barrier and heat sealability.
Sign Up to like & getrecommendations! Published in 2017 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2016.09.007
Abstract: This research determined the effects of starch concentration (3.5-5.0%w/w), and plasticizer [glycerol (0-30%w/w) or sorbitol (0-60%w/w)] on properties of mung bean starch (MBS) films. The result showed that increasing plasticizer concentration tended to decrease tensile… read more here.
Keywords: oxygen; water; mung bean; plasticizer ... See more keywords
Incorporation of tetraethylorthosilicate (TEOS) in biodegradable films based on bean starch (Phaseolus vulgaris)
Sign Up to like & getrecommendations! Published in 2017 at "European Polymer Journal"
DOI: 10.1016/j.eurpolymj.2017.02.008
Abstract: Abstract The starch has been investigated to obtain biodegradable films, but has disadvantages such as hydrophilicity and poor mechanical properties. The addition of inorganic materials can improve mechanical properties by the synergism of the components.… read more here.
Keywords: teos; biodegradable films; bean starch; tetraethylorthosilicate teos ... See more keywords
The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2021.09.157
Abstract: Plasma is a simple, effective and promising food processing technology with great potential for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and 50 min), plasma (40 V, 1, 3 and 9 min) and… read more here.
Keywords: treatment; mung bean; plasma treatment; bean starch ... See more keywords
Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2019.1611601
Abstract: ABSTRACT Mung bean starch slurries (75% moisture) were respectively treated by repeated annealing (RANN) at 50°C for eight repetitions (every repetition was treated for 12 h) and continuous annealing (CANN) at the same temperature for… read more here.
Keywords: microscopy; mung bean; physicochemical properties; bean starch ... See more keywords
Facile production of low-viscosity mung bean starch through cold plasma treatment: Improvement of film formability.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16545
Abstract: Mung bean starch (MBS) has a strong potential to be used as food packages. However, preparing tough and uniform MBS films via industrial casting remains challenging due to the high viscosity of MBS slurry. Herein,… read more here.
Keywords: mung bean; viscosity; film; cold plasma ... See more keywords