In this study, mung bean protein films enriched with different concentrations (0, 2.5, 12.5,
and 25% w/w based on protein content) of pomegranate peel as a rich source of bioactives …

Enzymatic browning limits the postharvest life of minimally processed foods, thus the study
selected the optimal inhibitors of polyphenol oxidase (PPO) and evaluated their effect on …

Despite sprouted grains have high nutritional and functional properties, their exploration in
mung bean and application in traditional foods are limited. The effects of germination of …

The employment of proteases directly from enzymes or indirectly from microorganisms
during fermentation for the purpose of proteolysis of food proteins has been the conventional …

The study aimed to investigate the effect of germination conditions on the content of
polyphenol extract in mung bean and to further investigate the effect of polyphenol extract in …

This study was carried out to investigate the hypolipidemic and hypoglycemic potential of
raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw …

According to the US Department of Agriculture, more than 4000 types of beans are cultivated
in the United States and worldwide; nevertheless, the demand for beans continues to rise …

In recent years, owing to the rise in awareness regarding sustainability challenges
associated with meat production, the trend of plant protein‐based meat substitutes as the …

The effects of different incubation periods on the contents of amino acids, proteins,
glycosylated proteins and metabolites in germinated and ungerminated mung bean seeds …

The present study was aimed to investigate the effects of sonication and clove oil
incorporation on the improvement of physical, antioxidant, and antimicrobial properties and …