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
Effect of citric acid on antioxidant activity of red bean (Phaseolus calcaratus L.) under Cr+6 stress
Sign Up to like & getrecommendations! Published in 2021 at "South African Journal of Botany"
DOI: 10.1016/j.sajb.2021.02.002
Abstract: Abstract Chromium-VI imposed harmful morphological, physiological, and metabolic effects in plants. Soil pollution from heavy metals is one of the foremost discussed to cause the deficiency of safe food. This study aimed to research the… read more here.
Keywords: activity; red bean; chromium; citric acid ... See more keywords
The effects of biofertilizers on physiological traits and biomass accumulation of red beans (Phaseolus vulgaris cv.Goli) under water stress
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DOI: 10.22034/ijpp.2018.543427
Abstract: This field experiment was executed as the split plot in a randomized complete block design with three replications in 2014. In a red bean irrigated farm, halt irrigation was implemented in main plots and the… read more here.
Keywords: irrigation; biomass; water; halt irrigation ... See more keywords
Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation
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DOI: 10.3390/foods12030605
Abstract: This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread.… read more here.
Keywords: sourdough; quality; bean vigna; aroma ... See more keywords