Processing method modulates the effectiveness of black beans for lowering blood cholesterol in spontaneously hypertensive rats.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10654
Abstract: BACKGROUND Various foods are known to have beneficial effects on health when consumed whole, however, there is a trend to prepare foods from processed ingredients, and it remains unclear whether the benefits of the whole… read more here.
Keywords: black beans; spontaneously hypertensive; hypertensive rats; method ... See more keywords
Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1017765
Abstract: The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested… read more here.
Keywords: unfermented black; black bean; black beans; bean tempeh ... See more keywords
Effect of Thermal Processing on the Metabolic Components of Black Beans on Ultra-High-Performance Liquid Chromatography Coupled with High-Field Quadrupole-Orbitrap High-Resolution Mass Spectrometry
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27123919
Abstract: An ultra-high-performance liquid chromatography coupled with high-field quadrupole-orbitrap mass spectrometry (UHPLC-QE-MS) histological platform was used to analyze the effects of two thermal processing methods (cooking and steaming) on the nutritional metabolic components of black beans.… read more here.
Keywords: performance liquid; ultra high; liquid chromatography; metabolic components ... See more keywords